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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #316055
Title: Quality of whey powders stored under adverse conditions

Author
item Tunick, Michael
item Thomas-Gahring, Audrey
item Van Hekken, Diane
item Iandola, Susan
item BAZEMORE, RUSSELL - Volatile Analysis Corporation
item ALLISON, CAITLIN - Volatile Analysis Corporation
item BAZEMORE, KATHERINE - Volatile Analysis Corporation
item Singh, Mukti
item Qi, Phoebe
item Ukuku, Dike
item Mukhopadhyay, Sudarsan
item Onwulata, Charles
item Tomasula, Peggy

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/15/2015
Publication Date: 12/15/2015
Citation: Tunick, M.H., Thomas-Gahring, A.E., Van Hekken, D.L., Iandola, S.K., Bazemore, R., Allison, C., Bazemore, K., Singh, M., Qi, P.X., Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I., Tomasula, P.M. 2015. Quality of whey powders stored under adverse conditions. Meeting Abstract. Abstract of 2015 International Chemical Congress of Pacific Basin Societies. December 15-20, 2015, Honolulu, Hawaii. ENVR102.

Interpretive Summary:

Technical Abstract: Whey protein concentrate powder (WPC) is exported by the U.S. and is included in emergency aid foods, but the bags sent overseas are usually stored without refrigeration and under elevated temperature and relative humidity (RH). The shelf life of WPC under adverse conditions must be known to prevent the product from being rejected because of off-odors, yellowing, or impaired flow properties. Therefore, WPC containing 34% protein (WPC34), packed in 14.0-kg bags, and WPC containing 80% protein (WPC80), packed in 18.7-kg bags, were subjected to storage at 25, 30 and 35 deg C and at 70 and 90% RH. Their physical and chemical characteristics were compared with those of samples stored under ambient conditions, which were about 21 deg C and 45-65% RH. Color tests revealed that samples stored at 35 deg C became unacceptably yellow by 12 mo due to Maillard and non-enzymatic browning reactions, which also decreased the lysine levels. These reactions along with lipolysis resulted in volatile compound formation. Brown chips and increases in powder caking were observed in some samples stored at 30 and 35 deg C. Little microbial activity was found, and RH levels did not affect the results. Sealed bags of WPC34 and WPC80 may be stored up to 12 mo at 30 deg C and up to 9 mo at 35 deg C.