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

Document Type

Thesis

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