Loading...
Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey
Purwanti, Nanik Hogan, Sean Maidannyk, Valentyn A. Mulcahy, Shane Murphy, Eoin
Purwanti, Nanik
Hogan, Sean
Maidannyk, Valentyn A.
Mulcahy, Shane
Murphy, Eoin
Citations
Altmetric:
Keywords
Date
2022-10
Collections
Files
Research Projects
Organizational Units
Journal Issue
Citation
Purwanti, N., Hogan, S.A., Maidannyk, V.A., Mulcahy, S., Murphy, E.G., 2022. Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey. International Dairy Journal 133, 105419. https://doi.org/10.1016/j.idairyj.2022.105419
Abstract
Foaming can pose a major challenge during processing of acid whey (AW). In this study, nano-filtered mineral AW was collected from a commercial plant before (AW0) and after pasteurisation (AWpast; 75 °C, 15 s). Both AW samples were foamed at 21 °C and in addition, AWpast was foamed at 61 °C, corresponding to the temperature of in-plant foaming. Physicochemical, foaming, and surface properties of AW samples were compared. Foaming at 21 °C resulted in less pronounced foam characteristics for AWpast compared with AW0. Pasteurisation was found not to significantly affect physicochemical properties; however, interfacial kinetics during foaming were altered, which affected foaming behaviour. Foaming of AWpast at 61 °C produced more stable, “dry” foams. FTIR spectra confirmed the influence of protein unfolding at elevated temperatures on foaming, which was reversible upon cooling. This is significant as it gives processors a mean of controlling foaming through temperature control, where possible.