PREPARATION AND CHARACTERIZATION OF GOAT WHEY POWDER AS A PROTEIN SOURCE

This study aimed to develop and characterize goat whey powder obtained by spray drying and freeze-drying, evaluating its physicochemical and technical-functional properties, and highlighting its importance as an alternative protein source and input for the formulation of new products. Currently, goat whey is no longer considered a byproduct, but rather a raw material with high nutritional and technological value, rich in highly digestible proteins such as α-lactalbumin and β-lactoglobulin, as well as lactose, minerals, and bioactive compounds with functional properties. The use of goat whey represents a sustainable and strategic alternative for the dairy sector, promoting value addition and reducing environmental impacts associated with effluent disposal. The liquid goat whey presented 0.77 °Brix, acidity of 0.85 g lactic acid/100 mL, density of 1.021 g/cm³ and moisture content of 93.23%, results consistent with the literature. After drying, the moisture contents of the powders were 5.80% (spray drying) and 5.92% (lyophilization), with water activities of 0.25 and 0.36, respectively, within safe limits for conservation. Color analysis revealed greater luminosity in the samples obtained by spray drying (L* = 93.52; b* = 12.09) compared to the lyophilized ones (L* = 90.96; b* = 15.28). Solubility was higher in the lyophilized powders (≈95%) compared to the atomized ones (≈82%), while the spray drying showed greater water and oil retention capacities and good technical-functional stability. The results demonstrate that goat whey powder has suitable characteristics for use as a functional ingredient in dairy beverages, protein supplements, fermented products, and infant and geriatric formulas. Its balanced composition and lower allergenic potential compared to cow's milk reinforce its value as a high-performance nutritional alternative. Furthermore, the use of goat whey contributes to the sustainability of the production chain and the development of products with higher added value. The conclusion is that both drying methods were effective, with spray drying being the most industrially viable and freeze-drying more suitable for premium formulations. The study highlights goat whey as a promising protein and functional source, essential for innovation and diversification in the dairy sector.