Non-enzymatic browning in hydrolysed concentrated cheese whey permeate

The influence of the degree of hydrolysis (DH) on the rate of brown colour development in a hydrolysed concentrated Grana whey permeate (HCCWP), to be used as osmotic agent, was studied. lour (L∗, a∗, b∗) and the optical density (420 nm) were measured for 7 days at approximately 1-day intervals, on three concentrates at pH 6 at 65, 75 and 85% degree of hydrolysis, and heated at 35, 45 and 55°C. tivation energy of the browning process was correlated with the DH values of HCCWP: increasing the DH decreased the activation energy and increased the rate of colour change. oice of degree of lactose hydrolysis of concentrated permeate seems to be an effective way of controlling the rate of brown colour development and of improving the shelf life of the product.