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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 #323945

Research Project: Microstructured and Health-Functionalized Food Proteins (Bridge Project)

Location: Dairy and Functional Foods Research

Title: Whey protein concentrate storage at elevated temperature and humidity

Author
item Tunick, Michael

Submitted to: Trade Journal Publication
Publication Type: Trade Journal
Publication Acceptance Date: 12/1/2015
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Dairy processors are finding new export markets for whey protein concentrate (WPC), a byproduct of cheesemaking, but they need to know if full-sized bags of this powder will withstand high temperature and relative humidity (RH) levels during unrefrigerated storage under tropical conditions. To answer this question, environmental chambers were built to study the qualities of WPC (34 or 80% protein) at elevated temperature and RH. Samples stored at 35 deg C became yellow after a year, but those stored at lower temperatures still performed acceptably after 18 months. WPC producers will therefore be able to export their product to tropical areas knowing that the shelf life can be measured in months instead of weeks.