Functional and technological properties of thermostable whey protein concentrate

The article presents information on the functional and technological properties of whey protein microparticulate powders of various compositions. The particles of the microparticulate had similar external characteristics, as well as close sizes. The average particle diameter of MWP 60 was 69.9 µm, that of MWP 80 was 66.5 µm. The microparticulate samples were characterized by good wettability and dispersibility. The solubility index of MWP 60 was lower than that of MWP 80, which is due to the high content of highly soluble lactose in its composition. Both objects of research belonged to "light" powders with a bulk density of less than 0.6 g/cm3. The higher value of the bulk density of MWP 80 characterizes it as a product with a less loose structure (in comparison with MWP 60), and therefore potentially more stable in storage. Both samples of the microparticle were characterized by a similar value of the heat treatment index, which makes it possible to attribute them to the class of low-temperature treatment. Low temperature processing also correlates with the UMSPN value of products. The reconstituted microparticulate samples were significantly more heat resistant than the whey protein concentrate without the microparticulate step. The boiling test for MWP 80 was 2 minutes at a temperature of 100 °C, and for MWP 60 it was 5 minutes. This makes it possible to classify microparticles as heat-resistant protein concentrates with high manufacturability for use in the production of various food products.