We are planning to devise a formulation using whey. Instead of using concentrate we want to use whey. So the effects of boiling treatment we want to know.
What is use temperature in your planing ,The proteins whey was effect in 95 c for 5 min
Let me get clarified something...! Does it mean that you are going to use whey solution instead of whey concentrate?
Well...the heat denaturation of the whey proteins affect differently based on the type of the product. For example, when the milk is heated, some of the whey proteins denatured and form complexes with casein if caseins have not been removed.Then casein become less attacked by rennet and lower the ability to bind with Calcium. Therefore, curd from milk heated to a high temperature will not release whey as ordinary cheese curd does.
Denaturation of whey proteins initiates when milk is heated to over 60 degrees of centigrade where the Sulphur containing amino acids in Beta-lactoglobulin molecules form bonds with Kapa-caseins and Alpa-lactalbumin, and sulfurous compounds such as Hydrogen Sulfide are gradually released at high temperatures. These compounds are responsible for the "Cooked Flavor" of heat treated milk.
DEPENDING ON WHAT YOU WANT TO ACHIEVE. BUT HIGH TEMPERATURE CAN DENATURE THE PROTEIN OF WHEY
High temperature will denature the protein content of whey. But you need to tell us what specie of animal you want to formulate diet for