Elsevier

Journal of Dairy Science

Volume 99, Issue 6, June 2016, Pages 4169-4177
Journal of Dairy Science

Effect of ultrasound-enhanced fat separation on whey powder phospholipid composition and stability

https://doi.org/10.3168/jds.2015-10422Get rights and content
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Abstract

Fat from freshly pasteurized liquid whey was partially separated by gravity for 5, 10, and 30 min, with and without simultaneous application of ultrasound. Ultrasound treatments were carried out at 400 and 1,000 kHz at different specific energy inputs (23–390 kJ/kg). The fat-enriched top layers (L1) and the fat-depleted bottom layers (L2) were separately removed and freeze-dried. Nonsonicated and sonicated L2 powders were stored for 14 d at ambient temperature to assess their oxidative stability. Creaming was enhanced at both frequencies and fat separation increased with higher ultrasonic energy, extended sonication, or both. The oxidative volatile compound content decreased in defatted whey powders below published odor detection threshold values for all cases. Sonication had a minor influence on the partitioning of phospholipids with fat separation. The current study suggested that ultrasonication at high frequency enhanced fat separation from freshly pasteurized whey while improving whey powder oxidative stability.

Key words

ultrasound
whey
fat separation
stability
phospholipids

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Current affiliation: Food Technology Department, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia.