PRODUCTION OF FERMENTED WHEY POWDER

PURPOSE:To produce tasty fermented whey powder, having improved solubility in water and slight moisture absorption and preservable for a long period, by using whey powder as a main raw material. CONSTITUTION:Whey powder alone or a mixture thereof prepared by adding one or two or more selected from isolated whey protein, whey protein concentrate and skim milk powder to whey powder is dissolved in water and adjusted to 10-15% milk solid and about 6.8 pH. The resultant solution is then heated at about a temperature without causing thermal denaturation of milk protein, preferably 70-80 deg.C for 5-20min and lactic acid bacteria are inoculated to carry out fermentation. A glucide, e.g. powdered thick malt syrup, sucrose or glucose, and a stabilizer are added to the resultant fermentation liquor and sterilization is carried out while heating at 80-90 deg.C for 5-10min. The sterilized liquor is then homogenized and dried.