Abstract
The concentration of orotic acid in dry whey ranged between 64 and 146 mg/100g and appeared dependent on whey type. The orotic acid of modified whey products, prepared commercially by electrodialysis, ultrafiltration, gel filtration, or polyphosphate precipitation was between 7 and 124 mg/100g, which was less than that of dry whey. It appears that whey processing methods do not concentrate orotic acid in whey fractions.
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