Why you should pay attention to whey proteins?
Whey proteins, that are on milk, whey and MicroFiltration (MF) permeate, can be valorized after different treatments. Consequently, you will be able to:
- Increase cheese production yields --> +20% more depending on the type of cheese!
- Create innovative products from whey proteins
GEA Process Engineering developped two technologies: Denaturation and Microparticulation. An UF treatment associated with one of these technologies enables to valorize whey proteins.
Microparticulation
Microparticulation is a controlled combined thermal and mechanical treatment of whey proteins concentrate for denaturation and creation of controlled sized particles at a size range 1 - 10 um. Thanks to this technology you will obtain a product with the following characteristics:
| Characteristics |
Functional properties |
- Viscosity as cream
- Creamy
- Whitish
- Particle size 1-10 um
- Average particle size
|
- Sensorics like fat
- Soft consistency
- Water binding
- Viscosity increasing
- Nutritional value
|
Denaturated whey proteins can replace fat in final products like:
- Most cheese types (yield increase)
- Ice cream
- Yoghurt and milk desserts
- Dressing and sauces
- Mayonnaise and fat emulsions
- Other fat containing food products
GEA Process Engineering has several Pilot Units to start testing the process directly on your production plant:
- MicroFiltration Pilot Plants
- Ultrafiltration Pilot Plants
- Denaturation Pilot Plants
- Microparticulation Pilot Plants
Micro-Filtration Pilot Plant