A Comparative Quality Evaluation of Whey Powder Using Spray and Freeze Drying Methods

نویسندگان
Jobair, A.B. ID 1
Islam, N. ID 2
Hasan, R. ID 3
Islam, M. ID 4
Afrin, S. ID 5
Begum , R. ID 6

1 Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

2 Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

3 Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

4 Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

5 Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

6 Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

doi
10.18502/jfqhc.12.3.19784
چکیده

Background: Whey powder production from whey, a dairy by-product, remains a significant challenge. This study aimed to evaluate how spray drying and freeze drying methods influence the quality of whey powder by comparing their physical, chemical, and functional characteristics. Methods: Six whey samples were collected from a local manufacturer in September 2024 with ...

کلیدواژه‌ها
Whey Proteins, Freeze Drying, Spray Drying, Dairy Products