title: Straightforward process for removal of milk fat globule membranes and production of fat-free whey protein concentrate from cheese whey.
abstract: A straightforward method for the separation of milk fat globule membrane (MFGM) and production of fat-free whey protein concentrate/isolate from cheese whey has been developed. Lowering of the conductivity of the whey from its initial value of about 5600 μS cm(-1) to about 2000-500 μS cm(-1) via diafiltration with water caused selective precipitation of MFGM when incubated for 30 min at pH 4.2 and 35 °C. The whey proteins remained soluble in the supernatant under these conditions. Experimental evidence suggested that precipitation of MFGM at pH 4.2 was not due to a nonspecific effect of lowering of the conductivity of the whey but due to the specific effect of removal of Ca2+ from the whey. The lipid content of whey protein isolate obtained by this process was <0.2%, and the protein loss was <14%. The method provides an industrially feasible process for the production of fat-free whey protein concentrate/isolate. The MFGM, which is reported to contain bioactive/nutraceutical lipids and proteins, is a valuable byproduct of the process.
authors.affiliation: Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin 53706, United States. sdamodar@wisc.edu
authors.forename: Srinivasan
authors.initials: S
authors.lastname: Damodaran
mesh_terms: D002611:Cheese / Q000032:analysis*; D011232:Chemical Precipitation; D006017:Glycolipids / Q000737:chemistry / Q000302:isolation & purification*; D006023:Glycoproteins / Q000737:chemistry / Q000302:isolation & purification*; D066292:Lipid Droplets; D008055:Lipids / Q000032:analysis* / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry / Q000302:isolation & purification*; D000067816:Whey Proteins; D015032:Zinc
chemical_list: D006017:Glycolipids; D006023:Glycoproteins; D008055:Lipids; D008894:Milk Proteins; D000067816:Whey Proteins; C110367:milk fat globule; D015032:Zinc