Al-najah university

dep of animal production and health

Whey protein

Prepared : Mohmmad HamdanPrepared : Mohmmad Hamdan

Instructor : Mohammad Sabah Instructor : Mohammad Sabah

What is WheyWhat is Whey

Whey is the watery portion of milk remaining after milk coagulation and removal of the curd. Whey can be obtained by acid, heat, and rennet coagulation of milk. There are two types of whey.

Sour Whey PH 3.8 - 4.6

Sweet Whey PH 5.2 - 6.7

Sour\Acid WheySour\Acid Whey

Acid Whey: Acid whey is obtained during making of acid type of cheese such as cottage cheese.

PH 3.8 - 4.6

Sweet WheySweet WheySweet Whey: Sweet whey is

manufactured during making of rennet type hard cheese like cheddar or Swiss cheese.

PH 5.2 - 6.7

Individual Proteins of WheyIndividual Proteins of Whey

b -lactoglobulin 50% a -lactalbumin 20% Immunoglobulins 20% Serum Albumin 5% Minor Proteins 5%

BetaBeta--lactoglobulin lactoglobulin

-Lactoglobulin is the most abundant protein in whey (about 6 g/l) and is responsible for functional properties such as the ability of whey protein to form a gel on heating.

Alpha-lactalbumin Alpha-lactalbumin

• Alpha-lactalbumin is a whey protein high in the amino acid tryptophan, which the body uses to make the neurotransmitter serotonin.

• Purified alpha-lactalbumin is most readily used in infant formula manufacturing, as it has the most structurally similar protein profile compared to breast milk.

ImmunoglobulinsImmunoglobulins• An immunoglobulin (Ig) is an antibody

• whey fraction of milk appears to contain a significant amount of immunoglobulins, approximately 10-15 percent of total whey proteins.

Choice Of Whey Processes.Choice Of Whey Processes.

Depends on the type of wheyDepends on market & locationClimate

Membrane filtration of Membrane filtration of WheyWheyWhey divided by use of membrane filter

UltrafilterationMicrofilterationNanofilteration

Resulting inWhey protein concentrate Whey portein isolate Lactose Permeate

Whey Protein ConcentrateWhey Protein Concentrate

Whey protein concentrate has anywhere between 29% and 89% protein depending upon the product. As the protein level in whey protein concentrate decreases the amounts of fat and/or lactose usually increase.

Whey Protein IsolateWhey Protein Isolate

Whey protein isolate is the most pure and concentrated form of whey protein available. It contains 90% or more protein and very little (if any) fat and lactose.

Drying of whey Preheating Concentration   Flash cooling   Precrystallization   Spray drying   Cooling in a vibrated fluid bed   Spray Drying without Crystallization Treatment

Whey Protein CoatingWhey Protein CoatingFor whey coating for improving packaging

material Whey Protein Coating for Formulations &

application methods for dry a• Coating Formulations

• Coating process conditions

• Quality & Shelf life improvements

Further ResearchFurther Research

Oxygen Coatings on food Gloss Coatings on SweetsOxygen Barriers on plastics Moisture Coatings on PlasticsMoisture Barriers on food Anti-microbial coatings on cheese Edible/biodegradeable films and

containers

Medical ResearchMedical ResearchWhey Protein Concentrates-

stimulate Cell-mediated & humoral immunity for neck and head cancer patients.

Several whey proteins display anti-microbial & antiviral activity

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