Preparation of spray-dried defatted acid whey from Greek yoghurt
Date
6-2016
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Floirendo P. Flores
Abstract
Whey comprises 85% of the total volume of milk in the dairy production. It is a by-product of dairy processing which is considered as pollutant due to its high biological demand and significant volume that goes into the streams. Although whey is a considerable waste from the production, it can be a profitable product due to its high nutritional value being a good source of protein. Hence, several studies have been made to find ways to minimize its volume and utilize its uses through protein concentration. In this study, Damodaran's (2013) patent will be used to defat whey through zinc precipitation method in order to produce a spray-dried product, which can be used to manufacture innovative products. Data gathered after defatting resulted in a 14% loss on volume of whey and, through statistical analysis, have shown no significant differences between the defatted and control samples, in terms of salt content and protein content. On the other hand, a difference of 2.47 + 1.43 % (w/w) was observed in the analysis of fat content. Thus, defatting of whey was concluded to be an effective method of minimizing whey volume and concentrating protein to be utilized to other profitable uses.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2016 F61 /O46
Recommended Citation
Oloc-Oloc, John Oliver C., "Preparation of spray-dried defatted acid whey from Greek yoghurt" (2016). Undergraduate Theses. 5254.
https://www.ukdr.uplb.edu.ph/etd-undergrad/5254
Document Type
Thesis