July 15/Journal of Farming-- According to a U.S. study, "Whey is the inevitable by-product of cheese production. Whey can be incorporated into a variety of foods, but little has been done to investigate its suitability in whipping cream."
"The objective of this work was to evaluate the foaming properties of selected low-fat whipping cream formulations containing whey protein concentrate (WPC) that did or did not undergo high hydrostatic pressure (HHP) treatment. Fresh whey was concentrated by ultrafiltration, pasteurized and standardized to 8.23% total solids and treated with HHP at 300 MPa for 15 minutes. Viscosity, overrun and foam stability were determined to assess foaming properties. Sensory evaluation was conducted with 57 panelists using a duo-trio difference test. The optimal whipping time for the selected formulations was 3 minutes.
"Whipping cream containing untreated WPC and HHP-treated WPC resulted in greater overrun and foam stability than the control whipping cream without WPC. Panelists distinguished a difference between whipping cream containing untreated WPC and whipping cream containing HHP-treated WPC," wrote C.A. Padiernos and colleagues, Washington State University.
The researchers concluded, "High hydrostatic pressure-treated WPC can improve the foaming properties of low-fat whipping cream, which may justify expansion of the use of whey in whipping cream and application of HHP technology in the dairy industry."
Padiernos and colleagues published the results of their research in the Journal of Dairy Science ("High Hydrostatic Pressure Modification of Whey Protein Concentrate for Use in Low-fat Whipping Cream Improves Foaming Properties." Journal of Dairy Science, 2009;92(7):3049-3056).
For additional information, contact S. Clark, Washington State University, Dept. of Food Science & Human Nutrition, Pullman, WA 99164.
From the July 20, 2009, Prepared Foods E-dition
