Abstract
Summary The preparation of a concentrated solution of whey proteins from separated milk by treatment with sodium chloride and hydrochloric acid is described. The method yields relatively undenatured and pure protein free of all substances foreign to milk. A method is described for the quantitative estimation of the heat labile proteins of milk involving saturation of the milk with sodium chloride and acidification of the filtrate with hydrochloric acid to pH 2.0. This method yields lower whey protein and higher casein values than the generally accepted method of Rowland (6). The effect of time and temperature of heat treatment on the whey proteins has been studied. Treatment at 80° C. for 45 minutes or higher temperatures for shorter periods denature 93–95 per cent of the whey proteins as determined by the sodium chloride-hydrochloric acid method.
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