SOME PROPERTIES OF CO-PRECIPITATES PREPARED FROM A MIX OF SKIM MILK AND UNSALTED OR SALTED RENNET WHEY
I. Shalabi, S. (2007). SOME PROPERTIES OF CO-PRECIPITATES PREPARED FROM A MIX OF SKIM MILK AND UNSALTED OR SALTED RENNET WHEY. EKB Journal Management System, 38(3), 85-98. doi: 10.21608/ajas.2007.271945
S. I. Shalabi. "SOME PROPERTIES OF CO-PRECIPITATES PREPARED FROM A MIX OF SKIM MILK AND UNSALTED OR SALTED RENNET WHEY". EKB Journal Management System, 38, 3, 2007, 85-98. doi: 10.21608/ajas.2007.271945
I. Shalabi, S. (2007). 'SOME PROPERTIES OF CO-PRECIPITATES PREPARED FROM A MIX OF SKIM MILK AND UNSALTED OR SALTED RENNET WHEY', EKB Journal Management System, 38(3), pp. 85-98. doi: 10.21608/ajas.2007.271945
I. Shalabi, S. SOME PROPERTIES OF CO-PRECIPITATES PREPARED FROM A MIX OF SKIM MILK AND UNSALTED OR SALTED RENNET WHEY. EKB Journal Management System, 2007; 38(3): 85-98. doi: 10.21608/ajas.2007.271945

SOME PROPERTIES OF CO-PRECIPITATES PREPARED FROM A MIX OF SKIM MILK AND UNSALTED OR SALTED RENNET WHEY

Assiut Journal of Agricultural Sciences
Article 5, Volume 38, Issue 3, December 2007, Page 85-98  XML PDF (585.43 K)
Document Type: Original Article
DOI: 10.21608/ajas.2007.271945
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Author
S. I. Shalabi
Dairy Sci. Dept., Faculty of Agric., Minia Univ., Egypt.
Abstract
Protein co-precipitates were prepared by mixing skim milk with unsalted or salted whey in different ratios; 4:1, 3:1, 2:1, 1:1, and 1:2 (v/v). The pH of skim milk or the mixes with whey was adjusted to pH 7.5, then heated at 90ºC for 15 min. The protein was precipitated at pH 4.6. Salt (NaCl) was added at different levels (2, 4, 6, and 8%) to unsalted whey before mixing with skim milk. Samples of skim milk and whey were taken as control for comparison. The resultant co-precipitates were assessed for nitrogen distribution and functional properties. Results of N distribution revealed that, the amount of pH 4.6 precipitated N at pH 7.5 after heat decreased with decreasing the ratio of skim milk in the mix, while the amount of SN increased. Co-precipitate isolated from skim milk/unsalted whey mixes contained 10.78 to 27.08% whey protein corresponding to 15.28 to 25.31% in that isolated from skim milk/salted whey mixes depending on the ratio of skim milk in the mix. Functionality testing revealed that water solubility of co-precipitate decreased with decreasing the ratio of skim milk in the mix. The solubility of co-precipitates isolated from skim milk/unsalted whey mixes was relatively less than that of isolated from skim milk/salted whey mixes. Foaming capacity of co-precipitate decreased with the decreasing the skim milk ratio in the mix, particularly, in that prepared from skim milk/unsalted whey mixes. Addition of NaCl at different levels to unsalted whey before mixing with skim milk apparently improved the functionality of the co-precipitates, but the ratio of skim milk in the mix had the potential effect. 
Keywords
Protein co-precipitates; functional properties; heat treatment; protein recovery
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