Example 4
Whey permeate that had been previously fermented and concentrated to form FACW was used to evaluate the impact of temperature on hardening time. The FACW solids was 60%. The effect of temperature was evaluated by holding samples at either ambient temperature (i.e. 74° F.) or at a cooled temperature (i.e. 38° F.) during the period where samples were left to harden. Firstly, 320 g was placed in a mixing bowl and mixing was initiated. Then 80 g of calcium chloride was slowly added over a total mixing time of 20 minutes. Subsequently, the mixture was poured into foil-lined trays and held at either at ambient or cooled temperature. The mixtures were evaluated every 10 minutes for hardness. FACW that was held at the cooled temperature reached a hard state at 40 minutes. In contrast, FACW held at the ambient temperature reached a hard state at 70 minutes. Results are presented in
