CHARACTERIZATION AND QUANTIFICATION OF PROTEINS IN WHEY OBTAINED AS A BY-PRODUCT FROM WHITE CHEESE AND YELLOW CHEESE PRODUCTION

Aleksandar Chadikovski,Zoran T Popovski,Tome Nestorovski,Vesna Rafajlovska,Macdonald Wick

doi:10.20903/csnmbs.masa.2019.40.1.138

Abstract

After the cheese production process, the whey, obtained as a by-product, is not valorised and remains in the waste water which is usually disposed of in natural watercourses. The aim of the study was to analyse the profile of whey proteins, as well as, to quantify the amount of those fractions. 12.5 % SDS-PAGE was used. The total amount of proteins in whey from cow white cheese was 0.73 % ± 0.15, while in cow kashkaval whey was 0.91 % ± 0.08. In whey from white cheese, the relative protein percentages were: lactoglobulin 67.29 % ± 4.99, lactalbumin 20.64 % ± 2.02 and other fractions related to bovine serum albumin with 12.07 % ± 3.05. In whey from yellow cheese, the proteins percent-ages were: lactoglobulin 52.62 % ± 1.21, lactalbumin 17.62 % ± 1.26 and other fractions related to bovine serum albu-min with 29.74 %, respectively. Predominantly, -lactoglobulin was present in the analysed samples. The valorisation of the waste whey obtained in the white cheese production, and development of new product also contributes in the en-vironment protection.

Highlights

Whey is a by-product in cheese manufacturing process, in general defined as the serum or watery part of milk that remains after the separation of the curd that forms as a result of the milk coagulation by acid or proteolytic enzymes
The whey protein fractions contains about 50 % -Lg, 25 % -La and 25 % other protein fractions, including immunoglobulins
The whey obtained from rennet-coagulated cheese develops low levels of acidity, whereas the whey from fresh acid cheeses, such as Ricotta or Cottage cheese, yields medium acid or acid whey

Summary

Short communication

CHARACTERIZATION AND QUANTIFICATION OF PROTEINS IN WHEY OBTAINED AS A BY-PRODUCT FROM WHITE CHEESE AND YELLOW CHEESE PRODUCTION#. After the cheese production process, the whey, obtained as a by-product, is not valorised and remains in the waste water which is usually disposed of in natural watercourses. In whey from white cheese, the relative protein percentages were: lactoglobulin 67.29 % ± 4.99, lactalbumin 20.64 % ± 2.02 and other fractions related to bovine serum albumin with 12.07 % ± 3.05. In whey from yellow cheese, the proteins percentages were: lactoglobulin 52.62 % ± 1.21, lactalbumin 17.62 % ± 1.26 and other fractions related to bovine serum albumin with 29.74 %, respectively. The valorisation of the waste whey obtained in the white cheese production, and development of new product contributes in the environment protection

INTRODUCTION

EXPERIMENTAL SECTION

RESULTS AND DISCUSSION