The Rehydration Ability of Whey Ingredients

The purpose of this research was to studythe ability whey protein concentrates (WPC) and permeate produced with ultrafiltration cheese rehydrate. products studied were concentrate witha PDM percentage 80% (WPC-80), permeate, both under the conditions PJSC Dairy “Voronezhsky”.WPC-80 dissolution processes using microscopy. Water-impermeable hydrophobic layers formed at boundary, preventing water penetration into dry particles. result a higher timeforWPC-80 compared permeate. When WPC-80 came contact water,it initially an obtuse wetting angle slow change over time. Whey reached equilibrium more quickly. Quickreconditioning WPC moisture content required avoiding capillary water, which created turbulent liquid flow. application these ingredients in different food industry areas can reduce costs for finished products, contribute cost-effectiveness, increase total production, environmental risks.
 Keywords: concentrate, powder, water-wetting,