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Robinson: Modern Dairy Technology pp 313–373Cite as

Utilisation of Milk Components: Whey

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Abstract

Whey may be defined, broadly, as the serum or watery part of milk remaining after separation of the curd that results from the coagulation of milk by acid or proteolytic enzymes. Its composition will vary substantially, depending on the variety of cheese produced or the method of casein manufacture employed. On average, whey contains about 65 g kg-1 of solids, comprising about 50 g lactose, 6 g protein, 6 g ash, 2 g non-protein nitrogen and 0.5 g fat. The protein fraction contains about 50 per cent β-lactoglobulin, 25 per cent a-lactalbumin and 25 per cent other protein fractions including immunoglobulins. There are wide variations in composition depending on milk supply, and the process involved in production of the whey. Wheys can be conveniently classed into groups:

Sweet wheys: titratable acidity 0.10-0.20 per cent pH typically 5.8-6.6. Medium acid wheys: titratable acidity 020-0.40 per cent, pH typically 5.0-5.8.

Acid wheys: titratable acidity greater than 0.40 per cent, pH>5.0.

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Authors and Affiliations

  1. Division of Food Research, CSIRO, Dairy Research Laboratory, Highett, Victoria, Australia

    J. G. Zadow

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  1. Department of Food Science and Technology, University of Reading, UK

    R. K. Robinson

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Zadow, J.G. (1994). Utilisation of Milk Components: Whey. In: Robinson, R.K. (eds) Robinson: Modern Dairy Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2057-3_7

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