Whey Powder: Process Technology and Physical Properties: A Review

The world's production of cheese whey is much in year yielding an important source of environmental pollution. The main application of spray drying in the cheese industry is the further processing of whey. So, this investigates studied characteristics of different whey produced by spray drying. Also discusses spray-drying process of whey and effect of spray-dryer operating parameters, feed flow rate, atomizer type and inlet/outlet air temperature on food powder physical properties such as bulk density, particle size, moisture content, insoluble solids, wett -ability and morphology of powder particls. The results indicated that spray-dried whey is easier to storage, handling and transport and the quality of spray-dried whey is quite dependent on the spray-dryer operating parameters, so the spray-drying condition was the best way to explain the change quality factors of product powders.