Production of Ultrafiltered Skim Milk Retentate Powder. 1. Composition and Physical Properties

¹ Utah State University, Department of Nutrition and Food Sciences, Logan 84322-0700
² Utah State University, Department of Nutrition and Food Sciences, Logn 84322-0700

Raw skim milk retentate with 20% solids produced by UF was subjected to different heat treatments and pH adjustments prior to spray-drying. The heat treatments were 65°C for 30 min, 75°C for 28 s, and 85°C for 28 s. pH was adjusted to 6.4, 6.7, and 7.0. Retentate powders were analyzed for moisture, protein, lactose, fat, ash, titratable acidity, and pH. Physical property determinations included solubility index, dispersibility, viscosity, scorched particles, poured density, packed density, and water absorption isotherm. No interaction effects of heat treatment and pH adjustment were observed. pH adjustments affected ash content and solution viscosity. Heat treatment affected solubility and poured density. pH adjustments and heat treatment had only minor effects on the measured properties.

Key Words: skim milk retentate powder • heat treatment • pH shifts • chemical composition • physical properties

Submitted on November 8, 1991
Accepted on October 16, 1992