DELACTOSED, HIGH MILK PROTEIN POWDER .1. MANUFACTURE AND COMPOSITION

The objective of this research was to develop a new method for the production of delactosed, high milk protein powder without pH adjustment. Skim milk containing approximately 3.2% protein and 4.91% lactose was ultrafiltered at 38-degrees-C to approximately 15% protein and 3.8% lactose. The ultrafiltered milk was batch diafiltered three times at 32-degrees-C with water to approximately 18.9% protein and .08% lactose and then spray dried. Inlet and outlet air temperatures during drying were 120 to 125-degrees-C and 75 to 80-degrees-C, respectively. The average composition of the dried product was 5.3% moisture, 83.9% protein, 2.27% fat, .73% lactose, and 7.05% ash. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of the powders showed that protein composition was similar to that of skim milk. This powder may have potential in the manufacture of new products or in the improvement of existing products such as low fat yogurts.