AULA 10 Soro de Leite em pó Ciência e Tecnologia

CREDITS Script and Slides: Evandro Martins Narration and editing: Luana Souza EXERCISES 1) Explain how whey went from being a byproduct of the dairy industry to a high value-added product? 2) Explain how it is possible to fractionate the constituents of fluid whey? 3) How can whey powder be applied in the food industry? 4) Explain why Normative Instruction No. 80 of 2020 can be ambiguous regarding the definition of whey? 5) Why do the compositional characteristics vary between sweet whey and acid whey? 6) How is whey classified according to Normative Instruction No. 80 of 2020? 7) Based on your knowledge, why is Normative Instruction No. 80 strict about the time and conditions for storing whey? 8) Explain the processes for obtaining conventional whey powder, partially demineralized whey powder, and "ideal" whey powder. 9) Explain how the absence of caseins in whey can represent a problem during drying? 10) How can a high concentration of lactose in whey represent a problem during the drying and storage of the product? 11) According to this lesson, what is easier to dry: sweet whey or acid whey? Justify your answer. 12) For the production of milk powder, milk is concentrated by evaporation to a solids content of 50%. For whey powder, the whey must be concentrated to 60% total solids. Explain why whey needs to be more concentrated than milk before drying. 13) How does lactose crystallization reduce adhesion and caking problems in whey powder?