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J Dairy Sci

Title:		Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder
Author(s):		Jervis MG; Smith TJ; Drake MA;
Address:		"Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695. Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695. Electronic address: mdrake@ncsu.edu"
Journal Title:		J Dairy Sci
Year:		2015
Volume:		20150207
Issue:		4
Page Number:		2294 - 2302
DOI:		10.3168/jds.2014-8804
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of different bleaching agents. It is not known if these parameters influence quality of sweet whey powder (SWP). The purpose of this study was to determine the effects of solids concentration and bleaching agent on the flavor and bleaching efficacy of SWP. Colored cheddar whey was manufactured, fat separated, and pasteurized. Subsequently, the whey (6.7% solids) was bleached, concentrated using reverse osmosis (RO) to 14% solids, and then spray dried, or whey was concentrated before bleaching and then spray dried. Bleaching treatments included a control (no bleaching, 50 degrees C, 60 min), hydrogen peroxide (HP; 250 mg/kg, 50 degrees C, 60 min), benzoyl peroxide (50 mg/kg, 50 degrees C, 60 min), lactoperoxidase (20 mg/kg of HP, 50 degrees C, 30 min), and external peroxidase (MaxiBright, DSM Food Specialties, Delft, the Netherlands; 2 dairy bleaching units/mL, 50 degrees C, 30 min). The experiment was repeated in triplicate. Sensory properties and volatile compounds of SWP were evaluated by a trained panel and gas chromatography-mass spectrometry, respectively. Bleaching efficacy (norbixin destruction) and benzoic acid were measured by HPLC. Differences in bleaching efficacy, sensory and volatile compound profiles, and benzoic acid were observed with different bleaching agents, consistent with previous studies. Solids concentration affected bleaching efficacy of HP, but not other bleaching agents. The SWP from whey bleached with HP or lactoperoxidase following RO had increased cardboard and fatty flavors and higher concentrations of lipid oxidation compounds compared with SWP from whey bleached before RO. The SWP bleached with benzoyl peroxide after RO contained less benzoic acid than SWP from whey bleached before RO. These results indicate that solids concentration at bleaching and bleaching agent affect quality of SWP"
Keywords:		"Benzoic Acid/analysis Benzoyl Peroxide/pharmacology Bleaching Agents/*pharmacology Carotenoids/analysis Cheese/analysis Chromatography, High Pressure Liquid Color Food Handling Gas Chromatography-Mass Spectrometry Humans Hydrogen Peroxide/pharmacology Lac;"
Notes:		"MedlineJervis, M G Smith, T J Drake, M A eng Research Support, Non-U.S. Gov't 2015/02/11 J Dairy Sci. 2015 Apr; 98(4):2294-302. doi: 10.3168/jds.2014-8804. Epub 2015 Feb 7"