Effect of Dehydration on the Specific Heat of Cheese Whey

  • Elliott Berlin
  • Phyllis G. Kliman

Abstract

Differential scanning calorimetry was used to determine the specific heat of cheddar cheese whey as a function of water content and thereby provide fundamental data useful for the further development of dried whey products. The specific heat of fluid cheddar cheese whey, which contains 7% solids, was 0.951 ± .036 cal/g/°C at 12°C. A linear relationship was maintained between specific heat and moisture content when dried whey solids were re-hydrated to moisture levels between 3 and 93% H2O. The apparent partial specific heat of the whey solids was 0.328 cal/g/°C and that of the water was 0.995 cal/g/°C, a value close to that of bulk water. An inflection, however, was noted in the relation between specific heat and water content at 50% H2O when the specific heat data were obtained with concentrated whey samples prepared by evaporation of water from fluid whey. These data yielded apparent partial specific heat values for water of 0.966 cal/g/°C above 50% H2O and 1.203 cal/g/°C below 50% H2O. Apparently the water is in a more structured form in concentrated systems provided that the solids are initially fully hydrated. This conforms to the concept that a critical amount of water must be present in a proteinaceous system for the water to be held in a quasi-solid or “icelike” structure.

Keywords

Differential Scanning Calorimeter Bulk Water Cheese Whey Sorbed Water Excess Heat Capacity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. (1).
    Berlin, E., P. G. Kliman, and M. J. Pallansch. Thermochim. Acta, 4, 11 (1972).CrossRefGoogle Scholar
  2. (2).
    Berlin, E., P. G. Kliman, B. A. Anderson, and M. J. Pallansch. J. Dairy Sci., 56, 984 (1973).CrossRefGoogle Scholar
  3. (3).
    Rockland, L. B. Anal. Chem., 32, 1375 (1960)CrossRefGoogle Scholar
  4. (4).
    Wunderlich, B. J. Phys. Chem., 69, 2078 (1965).CrossRefGoogle Scholar
  5. (5).
    O’Neill, M. J. Anal. Chem., 38, 1331 (1966).CrossRefGoogle Scholar
  6. (6).
    Ginnings, D. C. and G. T. Furukawa. J. Amer. Chem. Soc, 75, 522 (1953).CrossRefGoogle Scholar
  7. (7).
    White, P. and G. C. Benson. J. Phys. Chem., 64, 599 (1960).CrossRefGoogle Scholar
  8. (8).
    Bull, H. B. and K. Breese. Arch. Biochem. Biophys., 128, 497 (1968).CrossRefGoogle Scholar
  9. (9).
    Dash, J. G., R. E. Peierls, and G. A. Stewart. Phys. Rev. A, 2, 932 (1970).CrossRefGoogle Scholar
  10. (10).
    Berendsen, H. J. C., in A. Cole (Ed.) “Theoretical and Experimental Biophysics,” Marcel Dekker, New York, 1967, p. 26.Google Scholar
  11. (11).
    Chakrabarti, S. M. and W. H. Johnson. 1971 Winter Meeting American Society of Agricultural Engineers, Chicago.Google Scholar
  12. (12).
    Berlin, E., P. G. Kliman, and M. J. Pallansch. J. Dairy Sci., 54, 300 (1971).CrossRefGoogle Scholar
  13. (13).
    Berlin, E., P. G. Kliman, and M. J. Pallansch. J. Colloid Interface Sci., 34, 488 (1970).CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1974

Authors and Affiliations

  • Elliott Berlin
    • 1
  • Phyllis G. Kliman
    • 1
  1. 1.Dairy Products Laboratory, Eastern Regional Research Center, Agricultural Research ServiceUnited States Department of AgriculturePhiladelphiaUSA

Personalised recommendations