Effects of conventional processing methods on whey proteins in production of native whey powder

Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration spray drying on quality when performed under the mildest conditions considered feasible for industrial operation. HPLC-analysis was used measure degree denaturation six most abundant proteins (?-lactoglobulin, ?-lactalbumin, bovine serum albumin, immunoglobulins, lactoferrin lactoperoxidase) before after each step. Overall, minimal throughout our tests, although tendency denature unequal between also varied tested types medium compositions. In production native with microfiltration, retentions greatly but not affected pasteurisation milk.