Different types of whey proteins concentrate (WPC) were prepared in Brewaster
Dairy pilot plant at Ohio State Univ. USA and used for formulating an infant
formula and compared with Alacen 841 (Commercial WPC) as control to select the
best WPC preparations which succeed in manufacture of infant formula. Infant
formula was prepared with different types of WPC (Alacen 841, UF 5x, UF4x, DF
8x and DF 4x). The ratio of WPC: sodium caseinate was 40: 60. Salt, sucrose,
lecithin and vegetable oil were added then homogenized and sterilized after sealing
at 121ºC for 6 minute, cooled in an ice bath and stored at room temperature.
Samples were analyzed chemically and organoleptically when fresh and after
storage at room temperature for three months. Emulsion volume index (EVI),
viscosity, protein solubility, sedimentation and particle size were determined before
and after sterilization. Results showed that EVI, viscosity, sedimentation and
particle size increased after sterilization than before where as protein solubility take
an opposite trend. Emulsion volume index, viscosity, sedimentation and particle
sizes were increased after storage at room temperature for three months than fresh.
Whereas proteins solubility deceased after storage than fresh. Statistical analysis
showed high significant difference (α0.05) for emulsion volume index, protein
solubility, viscosity, particle size and sedimentation.