Nitrogenous fractions during the manufacture of whey protein concentrates from Feta cheese whey

• Published in: Food chemistry Vol. 81; no. 2; pp. 209 - 217
• Main Authors: Moatsou, G, Hatzinaki, A, Kandarakis, I, Anifantakis, E
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.05.2003
• Subjects: Feta cheese whey; Feta whey protein concentrate (WPC); Nitrogenous fractions; Whey protein determination; Whey protein determination; Feta cheese whey; Nitrogenous fractions; Feta whey protein concentrate (WPC)

Samples taken from different manufacturing stages of Feta cheese whey protein concentrates (WPCs), with 65 and 35% total protein content, were analyzed by chemical methods and by reversed-phase HPLC and by size-exclusion chromatography. Mean total protein content of Feta cheese whey was 1.37%. 22% o...