This research aims to identify the sources of microbial and organic contaminants in soybean whey protein production and its implications for food safety.
Analysis of microbial and organic contaminants in soybean whey protein
Assessment of high-temperature drying and sterilization methods
Evaluation of applications in animal feed and potential food-grade uses
High-temperature processing (>120°C) indicated a reduction in microbial contamination
Soybean whey protein shows promising applications in both animal feed and food products
Caution is recommended for its use in food applications without proper sterilization
Abstract
LBSW in food applications requires caution, the recovered SWP is primarily intended for animal feed, and subsequent high-temperature drying and sterilization (> 120°C) also offer potential for food-grade use.