This work was presented in part at the American Dairy Science Association Annual Meeting, June 25–28, 1995, Ithaca, NY and at the Specialist Meeting of the International Circle of Dairy Research Leaders, October 23–25, 1995, Poligny, France.
Whey Changes during Processing Determined by Near Infrared Spectroscopy
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 475–479, May 1997
How to Cite
POULIOT, M., PAQUIN, P., MARTEL, R., GAUTHIER, S. F. and POULIOT, Y. (1997), Whey Changes during Processing Determined by Near Infrared Spectroscopy. Journal of Food Science, 62: 475–479. doi: 10.1111/j.1365-2621.1997.tb04409.x
This research was supported by Natural Sciences and Engineering Research Council of Canada (NSERC-Grants), le Centre Québécois de Valorisation de la Biomasse (CQVB), Wyeth-Ayerst Canada Inc. and Groupe Lactel.
We thank Perstop Analytical and NIR Systems Inc. for technical support and for making available the equipment.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/9/96; revised 11/5/96; accepted 11/22/96.
- near infrared;
- heat denaturation;
- chemical composition;
We assessed the potential application of near infrared (NIR) spectrophotometry using a remote optic fiber probe for the development of calibrations. We evaluated the heat denaturation of whey proteins, the chemical composition of a whey protein concentrate (WPC) during production, and the degree of hydrolysis (DH) of whey proteins during trypsin hydrolysis. Partial least square (PLS) calibrations were developed for these applications and were related to a variety of products and processing conditions, so as to increase their reliability. NIR has potential applications in real time analysis for whey processing lines.