Partial Demineralization of Cottage Cheese Whey Using a Heat Treatment Process

摘要

ABSTRACTHeat treatment of concentrated cottage cheese whey ultrafiltrate resulted in loss of calcium and phosphorus. Heat treatment at 100°C for 120 min resulted in a decrease of 21 of the calcium, 14 of the phosphorus, and 7 of the magnesium. Minimal browning of the concentrate occurs after 120 min. At 120°C, minimal browning had occurred after 60 min. Levels of calcium, phosphorus and magnesium had dropped by 41, 36, and 20, respectively. Forty‐eight percent of the calcium, 40 of the phosphorus and 26 of the magnesium were removed by heat treatment at 140°C for 24 min. At that point, browning was minimal. Losses of sodium and potassium were negligible for all cases. A first order rate expression was found to represent the precipitation pro