Preparation, characterisation and functional effects of goat milk whey protein isolate with low lactose after heat and non‐heat treatments

Abstract

This study investigates the physicochemical and functional properties of goat milk whey with heat and non‐heat treatments (pasteurisation, high‐temperature heating, ultrasonic treatment and microwave heating) and lactose hydrolysis. The optimal lactose hydrolysis conditions were obtained through orthogonal test. The results revealed the lactose and glucose in low‐lactose goat milk whey remained largely unchanged through all four treatments, while high‐temperature and microwave treatments induced protein structure alteration. The foaming and emulsifying properties of low‐lactose whey powder were enhanced by heating and ultrasonic treatments, although foam stability decreased. Our findings provide valuable insights into exploiting more nutritional goat milk products.