WHEY AND

WHEY PRODUCTS

Research Department

BULLETIN
Editor-Gur Ranhotra I Volume XVII, Issue 11 I November, 1995

USE OF WHEY AND WHEY PRODUCTS IN BAKED GOODS

Craig Sherwin
Research and Development
Davisco International, Inc.
LeSueur, MN 56058

INTRODUCTION products and result from partially removing lactose

Whey is the liquid run-off incurred in cheese manufac- and/or minerals and dying.
ture. In the last 20 years, whey has developed from a Whey Protein Products: Beyond partially delactos-
problem waste product into a valuable food ingredient. ing and demineralizing, the protein can be concentrated
This nutrient-rich liquid can be separated, concentrated,
fractionated or dried into a variety of products, with whey TABLE I
proteins being a major product that have found use in
WHEY PROTEINS
a broad spectrum of foods. Whey and whey products
have been used in various bakery applications to improve
nutrition, color, volume and texture of baked goods and Protein Amount
as a replacer for egg products and nonfat dry milk. This (X of Total
bulletin provides information on whey products, their pro- Whey Protein)
cessing, functionality, and use in bakery applications.
Beta-lactoglobulin 56.5
WHEY AND WHEY PRODUCTS Alpha-lactalbumin 19.4
Bovine serum albumin 7.1
Liquid Whey: Liquid whey contains water, protein Immunoglobulin 13.4
(20% of the total milk protein), the sugar lactose, min- Polypeptides 3.5
erals and some fat. Protein in whey is a combination of (protease peptones)
soluble proteins which remain after casein (the other milk
protein) either becomes part of the cheese curd during From reference 1.
cheese making or is isolated into caseinates. As a food
ingredient, it is sold in powder form. Beta-lactoglobulin
and alpha-lactalbumin, which comprise 80% of the total TABLE II
whey protein, are the main functional proteins in whey COMMON TYPES OF WHEY
(Table I) (1). AND WHEY PRODUCTS
Whey Products: For food ingredient use, liquid whey
is dried or further processed and dried into many dierent Whole whey: l Rennet, lactic, acid, mixed
products. There are no standards of identity for whey (by source)
products at the present time, though there are industry
standards. As shown in Table II, whole whey can be cat- Dried whey l Dry sweet whey
egorized into four types depending on the casein products: 0 Partial products (demineral-
precipitation procedure used. Vacuum evaporation and ized whey, delactosed whey)
spray dying of liquid whey results in dy sweet whey. Whey protein concentrates
Due to a low protein concentration (less than 15%)) this (commonly 35, 55, 70 and
product has limited functionality. However, it does find 80 % protein)
l Whey protein Isolates
wide use as a very inexpensive commodity for bulk solids,
l Specialty products (calcium
as a Maillard browning agent, and as a flavor source. Dry
sweet whey is the most widely used whey product. Par- enhanced, denatured, etc.)
tial whey products represent another category of whey
in a variety of ways to produce whey protein concen- content. Other whey products Vicky last one year. Bar-
trates (WPCs) or the extremely pure whey protein isolates lier spoilage is due to yeast and mold under hot, humid
(WPIsf. In these forms, whey exhibits its highest func- storage conditions.
tionality, but there is still great variation between products
based on the type of process used in their preparation. CUSTOMIZING WHEY PRODUCTS
According to industry standards, WPCs are any whey Some whey products have been viewed as commodi-
product with at least 34% protein on a dry basis (Table ties but with whey proteins finding more use in highly
III) and WPIs are greater than 90% protein (dry basis). functional applications, the higher protein powders must
Typically, WPC is produced at 35,55,70 and 80% pro- be viewed as non-commodities. Whey protein is partic-
tein, though any level is possible. WPIs are often mis- ularly sensitive to many variations in the processing
labeled as WPCs on the retail level. scheme. This allows the unique advantage of customiza-
tion Strict controls in the demineraliing, delactosing,
PROCESSING WHEY PRODUCTS fractionating and drying processes give suppliers a great
To make d y sweet whey or to dry whey protein prod- flexibility in meeting the desired constituent (protein, lac-
ucts, the moisture is often first removed by vacuum evap- tose, etc.) levels of a customer’s whey ingredient. Other
oration; this step is sometimes combined with reverse controls can alter the form of the constituents (e.g., de-
osmosis. The resultant product is then spray dried. Lac- naturing proteins), and still others can enhance the pro-
tose removal can be done by ultrafiltration, nanofiltra- file of selected nutrients (e.g., calcium).
tion or gel filtration, and the permeate is then crystallii- From supplier to supplier, the variations in whey prod-
ed and centrifuged off into lactose. The retentate (por- ucts are mainly caused by (a) differences in source milk,
tion remaining behind) can be dried as delactosed whey, (b) differences in casein removal process, and (c) differ-
or demineralized, concentrated and/or fractionated by ences in whey processing.
above-mentioned filtration methods, ion exchange or The source milk is a largely uncon~ollable factor and
elec~odialysis for a wide range of component levels. includes such variables as milk composition, differences
Choosing the order and combinations of these various due to diet or stage of lactation, and breed differences.
steps and techniques depends on how many of the cat- In general, milk composition differences can affect the
egories of products are produced and the quality and way the constituents respond to processing and treat-
functionality desired for the final products. ments. The casein removal process is also an uncontrol-
fabfe factor since whey is a by-product and casein separa-
STANDARDS MD STARILITY tion parameters cannot be varied to maintain the quality
Most whey products are not grade A since their parent of cheese or caseinate. These differences include the
product, cheese, does not require grade A milk. Approval method of separating casein or making cheese, cheese
of individual plants by the U.S. Department of Agriculture type, and the type of heat treatments. The whey protein
is not mandatory for grade B products. pu~fication/~actionation process-method of process-
Typically, whey products are shipped in 50 lb bags with ing, temperatures, additional ~eatments, etc.-is the
a polyethylene multiwall bag liner. WPIs may last from most controllable stage.
one to three years under proper storage due to a low fat The results of these variations in processing on the

TABLE III
TYPICAL COMFOSITION OF DRIED WHEY PRODUCTS

Protein Percent Composition (As-is Basis)

Water Protein Fat Lactose Ash
Dry sweet whey (rennet) 3.5 13.1 0.8 75.3 7.3
Dry acid whey 4.0 12.5 71.1 11.8
Whey protein concen~ate 3.5 42.0 ::: 42.2 11.5
(by gel ovation)
Whey protein concentrate 4.0 35.5 2.9 53.8 3.8
(by ul~~~a~on~
Whey protein concentrate-75 4.0 75.8 4.8 11.5 3.9
(by ultrafiltration)
Whey protein isolate 3.8 93.0 1.0 2.2
(Davisco process)
Whey protein isolate
(other processes) 4.0 92.0 1.0 - 3.0
whey product can be grouped as (a) differences in con- dent on the degree of dena~ation of protein and the
stituent levels, or (I$ differences in the form of the con- number of polar amino acid groups in the protein chain.
stituents. The key cons~~ent levels are (a) total protein, Denaturation (heat would cause this) is an unfolding of
(b) ~-~~~u~n and ~pha-la~~u~n, (c) total min- the tree-dimensional molecular structure of protein
erals, (d) divalent cations (e.g., calcium), (e) lactose, and followed by an aggregation. This causes loss of solubility
(f) fat. The form of constituents can vary in (a) degree and, thus, many solubil~~-dependent properties, but it
of denaturation, (b) form of the lipid (lipoprotein, phos- allows an increase in other interactions. This is why pro-
pholipid, mono- and diglyce~des), and (c) the presence cessing temperatures are a major source of v~abili~ in
of complexes. Ul~m~tely, the result is variation in func- whey protein ~n~on~i~. Likewise, controlled denatura-
tion~~~ between whey products and between suppliers. tion at certain points in the process (sometimes in the
presence of lipid, calcium or phosphate) is one method
USES OF WHEY PROTEIN PRODUCTS of customization of whey products. Unwanted denatura-
Whey protein products have more specific functional tion can be a drawback in other applications.
uses than dry sweet whey or lactose. Table IV outlines Besides the whey protein composi~on and conforma~
the many current and potential uses of whey protein tion, ~lubill~ is also affected by PI-I, ionic strength and
products. One common use is as a less expensive replacer temperature of the solvent. Whey proteins are noted for
for nonfat dry milk (NDM) or egg products. In other uses, being highly soluble over a wider pH range than other
supplementing the formulation can improve physical at- food ingredient proteins such as NDM, caseinates and
tributes and nutritional quality of the food. soy proteins. This makes them ideal for intermediate
In bakery applications, partial or complete replacement acidity foods (from pH 3.5 to 5.5) where other proteins
of NDM, egg or other proteins by a less expensive whey are at their lowest solubility.
protein can greatly reduce in~edient cost. Whey proteins Whey proteins have the abiii to emulsify oil and water
also bring unique functional properties to food systems due to having hy~phob~ (water-hating and hydrop~ic
such as improvement of structure, appearance, texture (water-loving~ regions, good solubility, and the ability to
or flavor. Its nutritional advantages are a complete essen- unfold and rearrange at the phase interface. However,
tial amino acid profile? one of the highest ~~va~abi~ti~, there are vast differences in emuls~~~tion abilities be-
which means the body’s ability to digest it, and low fat tween whey protein products, as mentioned before.
and cholesterol, The essential amino acid profile of whey Foaming is somewhat similar to emul~~~tion in that
proteins complement cereal-based foods by correcting the proteins must unfoid and rearrange at an interface.
the inadequacy of lysine. A foam is a network of liquid films filled with gas. Whey
proteins have the potential to form and stabilize a foam
FLJNCTIONALITIES OF WHW PROTEINS when working in conjunction w&h other additives or pro-
There are certain functional properties that are com- teins. In bakery applications where aeration is impo~nt,
monly associated with whey proteins. These include (a) whey proteins can be succe~ully used. It is d~cult to
solubility, (b) Watt-binding/a~~~on, (c) viscosity, (d) create a foam equal to egg whites outside of a food sys-
gelation, (e) cohesion, adhesion and elasticity, (ff emul- tem, and yet high protein whey products have been suc-
sification, and (g) foaming. Most of these character&tics cessfully used as egg and egg white replacers in cakes.
are important in the processing of baked goods. Complicated molecular ~nt~~ons with water and gluten
The ability of protein to dissolve in water affects many can stabilize a heat-set foam, and viscosity and gelation
other ~nctional properties. Solubili~ is mainly depen- are other impo~ant functional prope~es that can create

TABLE IV
CURRENT AND POTENTIAL APPLICATIONS OF WHEY PROTEINS

Bakery products Icings, fillings, glazes, yeast breads, cookies, cakes

Confections Coatings, fondants, syrups, chocolates, caramels

Meat Sausage, emulsified meats, ham, luncheon meats

Dairy Frozen desserts, cul~red foods, processed cheeses

Other foods Salad dressings, infant formula, medical foods, dry blending, ~lms/coatings,
instant foods, carriers

Miscellaneous Pet food, livestock feed, pharmaceuticals, fermentation products, and non-
food (cosmetics, dyes, polyurethane foams) uses
a stable aerated food system. To improve the characteristics of a bakery formulation,
In gelation, the whey protein unfolds and interacts with WPCs and WPls offer the most func~onali~.
other whey protein molecules to create a matrix, trap-
ping water in microscopic cells. The high number of free General Effects
sul~y~l (SH) groups on the protein make whey pro- Despite the va~a~i~ of whey products (Tables II and
teins particularly good for gelation. Only the high pro- III), there are some generally known effects in baked
tein WPCs and WPIs create classic gels, and these prod- goods. As mentioned earlier, it should be remembered
ucts have found applications in custards, yogurts and that many whey processors have the ability to customize
other gel-like foods. Lower protein whey products can products. Thii should allow overcoming many reformula-
create a flowable gel-like consistency as well. As in tion problems. Tables V-VII show formulations for four
emulsification and foaming, it is important that the pro- bakery products; formulas are expressed on baker’s per-
tein not be denatured so that it can interact to form the cent where ingredients are added based on flour equal
network rather than aggregates. to 100%. These formulations were developed using
Whey protein can also entrap water on a particulate whey protein products developed by Davisco and may
scale within the globular conformation, or interact to raise require adjustments when using whey proteins from other
viscosity or form aggregates. These interactions affect the sources.
ability of water to participate in other reactions. Water- When using whey proteins in breads and cakes, cer-
binding ability increases with denaturation. tain generalizations can be made. Heat treated proteins
Whey products, particularly lower protein powders tend to improve moistness and texture. Denatured pro-
with higher minerals and lactose content, also contribute tein interacts diierently with water and other components
to flavor and appearance. Maillard browning, milky flavor than native protein. A lower lipid content within the whey
notes and turbidity are some of these sensory effects. protein powder has also been shown to improve texture
Some whey products can also be used to control flavor (2). The use of a surfactant, particularly lactylates and
release in foods. Thii can be particularly important in low- mono- and diglycerides, will most likely improve the for-
fat baked goods and other foods where the removal of mulation, as it would with egg. Loaf volume will be in-
fat affects the delivery of flavor in the mouth. creased if the sulfhydryl activity of the whey proteins are
preserved. This will depend on conformation, pH and
WHEY PROTEINS IN BAKERY ~PLICATIONS the presence of minerals and other salts.
Commodii sweet whey is the most widely used whey
product in baked goods, largely due to its low cost. If the As Replacer and Supplement
ch~a~e~sti~ of sweet whey are desired without a high Whey proteins may be used in bakery products as a
mineral content. which can cause textural chanoes in complete replacer, partial replacer or as a supplement
foods, partialy demineralized whey is also highlyised. without removing ‘another ingredient. _*

TABLE V
FORMULAS FOR WHITE MD YELLOW CAKES

Ingredient Amount (Baker’s Percent)

White Cake Yellow Cake
A B C D A B C D
Cake flour 100 100 100 100 100 100 100 100
Sugar 136 136 136 136 140 140 140 140
Shortening 55.33 55.33 55.33 55.33 55 61 55 55
Baking powder 6.31 6.31 6.31 6.31 6 6 6

Salt
Water 97.8
2.75 152.23
2.75 97.8
2.75 97.8
2.75 935 131
: 95
3 9”5
Nonfat dry milk 8.75 9.5
WPC-35 815 875 8i5 - 92 9< 92
Egg white 6155 1 8.75 8.75 - -
Egg - 60 60 60
WPI - EEa 633 z - EP.I?’ 9.5 -
WPC-80 - - - 6.33 - - - 9.5
Emulsiierb

“To equal protein of egg (EPE).

bAs needed.
 TABLE VI
FORMULAS FOR SCONES

Ingredient Amount (Baker’s Percent)

A B
Whole wheat flour 100 100
Baking powder 5.75 5.75
Brown sugar 25 25
Margarine 25 25
Raisins 25 25
Water 39.87 50
15.48 -
Egg
WPI or WPC-80 - to equal protein of egg
Flavor as desired as desired
NDM glaze 10% solution -
WPC-35 glaze - 10 %I solution

TABLE VII
FORMULAS FOR CHOCOLATE CHIP COOKIES

Ingredient Amount (Baker’s Percent)

A B C
Cookie flour 100 100 100
Sugar 46.81 46.81 46.81
Brown sugar 34.33 34.33 34.33
Chocolate chips 105 105 105
Shortening 71 71 71
Baking soda 1.42 1.42 1.42
Salt 1.81 1.81 1.81
Vanilla 1 1 1
31.22 - 31.22
Egg
WPI - to equal protein of egg
WPI, WPC-80 or WPC-35 - - L9

A complete replacement approach is usually taken to WPC-34 and calcium-enhanced whey can replace NDM
lower ingredient cost or improve nutrition, but sometimes in those same formulations with no adverse effect, while
a quality improvement can also be the result. WPC-34 reducing ingredient cost. WPI has been shown to suc-
(34% protein), with a milky note and identical (to NDM) cessfully replace whole egg in cookies, while providing
protein level, can often replace NDM at the levels used improved color, thickness, and chewiness.
in most baked goods. WPCs of 33-5596 protein have aIso Manufacturers of low fat foods have found that “a Iit-
found use as egg or milk replacers in prebake glazes on tie fat can go a long way”. A similar philosophy works
biscuits, pastry and bread for improved color and gloss. with egg replacement. The partial replacement (with
WPC of greater than 75% protein and WPI can be used whey protein) approach is a happy medium when com-
as a whole egg or egg white replacer in many bakery ap- plete replacement of egg cannot match the original quaIi-
plications. The simplest replacements are in less aerated ty. Nutritional and economic advantages can also result
systems such as cookies, scones, choux pastries and fruit from partial replacements.
cakes. In Angel food cake or other applications requir- The reformulation of bakey products with added whey
ing the formation of a stable foam prior to mixing, the protein (supplementation) is done for functional reasons.
potential to use WPI or high protein WPC exists, but has WPCs have found uses in biscuits, cookies, small cakes,
not been perfected. Davisco’s WPI has been shown to sponges, icings, mallows and pastes to improve texture
replace egg whites in white cake or whole egg in yellow and appearance. Dough volume can be increased in
cake for improved volume, appearance, and nutrition. bread and cake, and moistness can be improved in a

Page 5
variety of products. WPI, WPC-80 and WPC-35 have ACKNOWLEDGEMENT
been found to improve the color, thickness and chewiness This bulletin was written on behalf of Davisco Intema-
of full fat and low fat cookie formulations. WPI and WPC tional, 620 N. Main St., LeSueur, MN 56058 (Tele-
with greater than 75% protein can be added to cake for- phone: 612-665-8861; Fax: 612-665-8870).
mulations to improve volume and appearance.
REFERENCES
SUMMARY 1. DYBING, S.T, and SMlTl+, D.E. Relation ofchem-
Whey can be concentrated, fractionated, treated, and isty and processing procedures to whey protein func-
dried into many products, especiaIIy into highly functional tionality: A Review. Cult. Dairy Prod. J. 26(1):4,
protein products. Due to many sources of variability in 1991.
the processing of whey, there are many versions of the 2. MORR, C. K Functionality of whey protein products.
standard whey protein concentrates and isolates, partially New Zealand J. Dairy Sci. Tech. 14(2):185, 1979.
delactosed or demineralized wheys, and sweet wheys on
the market. These various aspects have been discussed
here as weII as the overall advantages to formulating bak-
ery products with whey products. Suppliers can provide
specific information on their line of whey proteins and
other whey products to match particular functional
requirements.