Approximate Distribution of Milk Components Between Cheese & … · 2015-06-26 · Lactose 4.9 186...
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% Theoretical yield from liquid whey milk whey cheese 100% 100% 100% 100% 90% 100% 10% + protein - 0.8 % lactose - 4.9 % fat - 0.3 % minerals - 0.5 % Types of Proteins Present β-lactoglobulin - 0.32 % α-lactalbumin - 0.12 % lactoferrin - 0.003 % lactoperoxidase - 0.002 % glycomacropeptide - 0.13 % water - 93.5% Whey powder Demineralized whey Reduced lactose whey Whey protein concentrate (WPC)-34% Whey protein concentrate-80% Whey protein isolate (WPI) (GMP) 0 1 2 3 4 5 6 7 6.5 6.1 3.4 2.3 1.0 0.9 Approximate Distribution of Milk Components Between Cheese & Whey Manufacture of milk into cheese & whey 1 Typical composition of whey 2 Some possible commercial products from whey 3 Wisconsin Center for Dairy Research www.cdr.wisc.edu 06/15 CDR C E N T E R F O R D A I R Y R E S E A R C H
Transcript of Approximate Distribution of Milk Components Between Cheese & … · 2015-06-26 · Lactose 4.9 186...
% Theoretical yield from
liquid whey
milk whey cheese
100%100%100%100% 90%100%10%
+
protein - 0.8 %
lactose - 4.9 %
fat - 0.3 %
minerals - 0.5 %
Types of Proteins Present
β-lactoglobulin - 0.32 %
α-lactalbumin - 0.12 %
lactoferrin - 0.003 %
lactoperoxidase - 0.002 %
glycomacropeptide - 0.13 %
water - 93.5%
Whey powder
Demineralized whey
Reduced lactose whey
Whey protein concentrate (WPC)-34%
Whey protein concentrate-80%
Whey protein isolate (WPI)
(GMP)
0
1
2
3
4
5
6
7
6.56.1
3.4
2.3
1.0 0.9
Approximate Distribution of Milk ComponentsBetween Cheese & Whey
Manufacture of milk into cheese & whey1
Typical composition of whey2
Some possible commercial products from whey3
Wisconsin Center for Dairy Research � www.cdr.wisc.edu06/15
CDR
CEN
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FOR DAIRY RESEARC
H
tcudorP kliM eseehC yehW
tnenopmoC % smarg % smarg % smarg
retaW 6.78 7673 2.44 722 5.39 0453
taF 7.3 951 8.82 841 3.0 11
niesaC 6.2 211 8.12 211 0.0 0
nietorPyehW 8.0 43 8.0 4 8.0 03
esotcaL 8.4 602 9.3 02 9.4 681
slareniM 5.0 22 5.0 3 5.0 91
latoT 001 0034 001 415 001 6873
1
yehW
tnenopmoC % s snollag/marg
retaW .39 053
taF .0 1
dipilohpsohp 2.0
nietorPyehW .0 0
ß nilubolgotcal- 2.0
a- nimublatcal 1.0
snilubolgonummi 6.0
nimublamuresenivob 4.0
enotpep-esoetorp 7.0
nirrefotcal 30.0
esadixorepotcal 20.0
editpeporcamocylg 3.0
esotcaL .4 61
slareniM .0 9
muiclac 5.0
suorohpsohp 4.0
muissatop 51
1
3
2
0
0
0
0
0
1
0
0
.0
latoT 00
5
3
8
9
5
1
4
1
3
8
1
6873
2
4.35
12.11
4.54
2.27
1.51
2.65
0.11
0.08
4.92
tcudorP yehWdiuqiL redwopyehW esotcaldecudeR yehwnimeD CPW%43 CPW%08 IPW
tnenopmoC % smarg % smarg % smarg % smarg % smarg % smarg % smarg
retaW 5.39 0453 4 0.01 4 2.5 4 2.9 4 4.3 4 5.1 4 3.1
taF 3.0 11 1 5.2 2 6.2 1 3.2 3 6.2 5 8.1 1 3.0
nietorPyehW 8.0 30 21 0.03 32 0.03 31 0.03 53 0.03 18 0.03 19 0.03
esotcaL 9.4 186 4.47 0.681 65 7.27 08 9.481 15 9.34 6 2.2 1 3.0
slareniM 5.0 91 6.8 91 51 5.91 2 6.4 7 1.6 4 5.1 3 1.1
latoT 001 6873 001 482 001 031 001 132 001 68 001 73 001 33
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Approximate Distribution of Milk Components in Whey Products
CDR
CEN
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FOR DAIRY RESEARC
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