Whey Proteins

WHEY PROTEIN

Whey or serum proteins are soluble milk proteins representing about 20% of total milk proteins. The β-lactoglobulin, α-lactalbumin, proteose peptone, serum albumin, and immunoglobulins in order of abundance form the bovine whey proteins.

The unique characteristics of whey proteins such as solubility over a wide range of pH, favorable nutritional profile with respect to essential amino acids, diverse functionality, and relatively low cost make them an ideal ingredient in formulating a wide array of food products.

Whey is the by-product of cheesemaking, the liquid that remains after curds are formed and drained (recall the nursery rhyme Little Miss Muffet, eating her curds and whey!).

Whey is a nutritious product. It also may be used in beverages, frozen dairy desserts, and baked goods. In a dried form, it may have useful applications as an emulsifier and in providing extra protein to foods. Whey also has foaming and gelling applications. Yet, because it contains lactose, which the majority of the world cannot digest (see Lactose Intolerance), it cannot be used in worldwide feeding.

Whey begins to precipitate at temperatures below the coagulation temperature of casein, yet it is not precipitated at a pH of 4.6 or by rennin, as is casein. Evidence of whey precipitation is seen when the lactalbumin coagulum (as well as calcium phosphate) sticks to the bottom of the pan and scorches.

In addition to some uses previously listed, whey is concentrated by ultrafiltration to yield whey protein concentrates (WPCs). WPCs frequently are added to yogurt and dried for use in such items as coffee whitener, whipped toppings, meringue, fruit beverages, chocolate drinks, and processed meats.

Further purification steps may be added to yield whey protein isolates (WPIs). For example, WPIs are used in infant formulas and whey refinery may yield proteins used to fortify clear bottled drinks, including sodas.

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