Spray-dried and freeze-dried uhrafiltered skim milk retentate powders were obtained from mechanically separated whole milk ultrafihered retentates previously concentrated to 2:1, 3:1, and 4:1 total protein.Resulting powders, analyzed for composition, quality, storage stability, and functionality, were compared with conventional spray-dried skim milk powder.Retentate powders containing from 50 to 65% protein showed lowest bacterial numbers and acidity and retained excellent flavor.After 4 wk of storage above 3°C, the powder showed changes in solubility and 5-hydroxymethyl furfuraldehyde.Both indices increased with rise in protein content and storage temperature.Functional properties such as foaming and heat stability were suitable.
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Jiménez‐Flores et al. (1986) studied this question.
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