Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin

• Published in: Journal of dairy science Vol. 90; no. 4; pp. 2029 - 2034
• Main Authors: Blaschek, K.M., Wendorff, W.L., Rankin, S.A.
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.04.2007; American Dairy Science Association; Am Dairy Sci Assoc
• Subjects: Animal productions; Biological and medical sciences; bovine serum albumin; Cheese; cheese plants; cheese whey; cheesemaking; Dairying; Fats - analysis; food composition; Food Handling; Food industries; food processing plants; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration; immunoglobulin G; Industrial Waste - analysis; lactalbumin; lactoferrin; lactoglobulins; lipid content; Milk and cheese industries. Ice creams; Milk Proteins - analysis; protein composition; salinity; salt content; Salts - analysis; salty whey; Terrestrial animal productions; Vertebrates; waste management; whey protein; Whey Proteins; Wisconsin; Wisconsin; United States; North America; America; salty whey; lactoferrin; whey protein; Milk protein; Survey; Lactoferrin; Dairy industry; Dairy product; Chemical composition; Cheese; Whey; Whey protein
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2006-770

Salty whey is currently underutilized in the dairy industry because of its high salt content and increased processing and disposal costs. Salty whey accounts for 2 to 5% of the total whey generated during Cheddar and other dry-salted cheese manufacture. Because relatively little information is available on salty whey, this study was conducted to determine the range of compositional components in salty whey from commercial cheese plants. Gross compositional differences in percent protein, salt, solids, and fat between sweet whey and salty whey from various dry-salted cheeses from 8 commercial plants were determined. Differences between individual whey protein compositions were determined using sodium dodecyl sulfate-PAGE. Average total solids, fat, and salt content were significantly greater in the salty whey compared with the corresponding sweet whey. True protein was reduced in salty whey although great variability existed among samples. Individual whey proteins identified included lactoferrin (Lf), BSA, immunoglobulin G, β-lactoglobulin, and α-lactalbumin. Salty whey showed an increase in Lf content and a decrease in α-lactalbumin and β-lactoglobulin content when compared with sweet whey. Salty whey may be a source of Lf, potentially increasing its value to whey processors. However, the compositional assessments showed that commercial salty whey is a highly variable waste stream.