Preparation and composition of chhana whey powders using membrane processing techniques

✍ Scribed by Anita R Jindal; Alistair S Grandison

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 485 KB
• Volume: 58
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740580409

✦ Synopsis

Abstract

Chhana is a traditional Indian product used widely in the confectionery industry. It is produced from cow's milk by a combination of heat and acid coagulation. Chhana whey contains about 6% milk solids yet the vast majority is wasted which leads to pollution problems. This study describes the chemical composition and various options for utilisation of chhana whey using membrane processes. Chhana whey powder containing 956 g kg^−1^ total solids, 750 g kg^−1^ lactose, 21 g kg^−1^ protein. 60 g kg^−1^ fat, 65 g kg^−1^ ash was produced following concentration of chhana whey by reverse osmosis. Chhana whey protein concentrate powders containing 270, 350, 400 and 580 g kg^−1^ protein were produced following ultrafiltration or diafiltration of chhana whey.