The influence of heat treatment, pH adjustment, and total solids content on the effectiveness of secondary protein removal (clarification) from heat-acid deproteinated whey was studied.Lowering pH and increasing total solids content before clarification decreased residual protein (nitrogen X 6.38) in clarified whey.Lowest nitrogen was obtained by concentrating deproteinated whey to 555 total solids, adjusting pH to 3.5, heating to 90 C, and filtering.Thread-like aggrehgates formed during concentration of the eat-acid deproteinated whey at pH 4.5 in a rotary film evaporator.Analytical studies indicated that the aggregates were composed predominantly of protease-peptone component 5.
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Jelen et al. (1973) studied this question.
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