Abstract
Cheese whey contains 0.1-0.2% residual lipids. The present study was conducted to develop a high-speed centrifugation procedure for fractionating and recovering residual whey lipids (RWL) from commercial Swiss cheese whey (SCW) and to determine the yields and compositions of the resulting fractions. Three RWL fractions were obtained: (1) a low-density lipid-containing fraction (LDLF) at the top of the centrifuge tubes; (2) a medium-density lipid-containing fraction (MDLF) in the clear, middle zone; and (3) a high-density lipid-containing fraction (HDLF) in the small, compact, and gelatinous pellet at the bottom of the centrifuge tubes. LDLF, MDLF, and HDLF contained about 95, 5, and 0.13% of the total SCW lipids, respectively. Palmitic acid was the major fatty acid, and oleic, stearic and myristic acids were present in lower concentrations. The major phospholipid components of all three SCW lipid fractions were phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin.
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