Utilisation of chitosan flocculation of residual lipids and microfiltration for the production of low fat, clear WPC80

Annato coloured cheese whey was adjusted to pH 4.5 and treated with 0.01% (w/w) chitosan to selectively precipitate residual lipids, which were removed by gravity settling and microfiltration (MF). MF permeate was concentrated by ultrafiltration/diafiltration (UF/DF) to produce whey protein concentrate with 80% protein (WPC80-Chitosan). WPC80 samples were also produced by UF/DF only (Control), and by MF without chitosan treatment (MF). Both WPC80-Chitosan and WPC80-MF samples had lower fat, lower turbidity, higher foam overrun/stability and lower quantities of volatile compounds than WPC80-Control before and after storage. WPC80-Chitosan samples have an additional advantage of annatto removal (excellent clarity).