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J. Dairy Sci. 90:57-65
© American Dairy Science Association, 2007.

The Formation of Calcium Lactate Crystals is Responsible for Concentrated Acid Whey Thickening

A. Mimouni*, S. Bouhallab{dagger}, M. H. Famelart{dagger}, D. Naegele* and P. Schuck{dagger},1

* Euroserum, Route de Luxeuil, 70170 Port-sur-Saône, France
{dagger} UMR 1253 Science et Technologie du Lait et de l’OEuf, INRA–Agrocampus, 35042 Rennes, France

1 Corresponding author: Pierre.schuck{at}rennes.inra.fr

The use of spray drying for dehydration of acid whey is generally limited by the appearance of uncontrolled thickening and solidifying of the whey mass during the lactose crystallization step. The origin of this physical change is still unknown and probably linked to complex interactions between physical properties and chemical composition of these products. To understand this phenomenon, we simulated the thickening of concentrated acid whey on a laboratory scale by measuring the flow resistance changes as a function of time and whey composition. The thickening process was characterized by an amplitude of torque and a lag time (induction time). Thickening of lactic acid whey concentrate occurred regardless of the presence of whey proteins or lactose crystals. Moreover, this work clearly demonstrated that the thickening process was due to the formation of filamentous structures corresponding to calcium lactate crystals and showed a large dependence on calcium and lactate contents, pH, and phosphate concentration.

Key Words: acid whey • rheology • thickening • calcium lactate






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