Abstract
Abstract Cottage cheese whey and sweet whey proteins have been recovered from fresh whey solutions by reversible precipitation with polyacrylic acid. The work describes the method of protein isolation and characterizes the final product by electrophoresis, proximate analysis, mineral analysis, essential amino acids, and solubility in buffers. A unique functional property of the isolated cheese whey protein preparation is coagulation by heating into a firm egg-white-like gel. The water holding capacity, textural properties, coagulation temperature, and least coagulable protein concentration are compared to commercial egg white. Replacement of egg white in a cake gave equal acceptability by a test panel.
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