Effect of dryer & drying methods on quality and nutritional value of dried sweet and sour whey produced from white Cheese

Abstract

Objectives of this work were directed towards the study of suitability of Sudanese liquid bovine whey for production of whey powder and to establish the effects of different drying methods on products qualities and nutritional value  stability. The drying operation includes concentration and dehydration of liquid whey. Different types of whey were used (sweet and sour whey) and different techniques were used (spray dryer and traditional methods). The drying techniques and type of whey affect chemical composition of sweet and sour whey powder(WP) , the dry sweet samples produced by traditional methods had higher values in moisture, fat and protein content. The drying techniques and types of whey affect physiochemical properties of sweet and sour WP, the sweet WP produces by both types of drying methods were higher in pH and TSS however acid WP produces by both types of drying methods were higher in acidity than that sweet WP. Generally acid whey produces by both types of drying methods were higher in mineral content. The drying techniques and types of whey affect nutritional value of WP, the sweet WP produces by spry dryer were found to be higher in calories 384.05 Kcal.