CHARACTERIZATION AND QUANTIFICATION OF PROTEINS IN WHEY OBTAINED AS A BY-PRODUCT FROM WHITE CHEESE AND YELLOW CHEESE PRODUCTION release_y54rehlma5hq3eohagjukz4o54

by Aleksandar Chadikovski, Tome Nestorovski, Vesna Rafajlovska, Macdonald Wick, Zoran T. Popovski

Published in Prilozi: Makedonska Akdemija na Naukite i Umetnostite. Oddelenie za Prirodno-matematički i Biotehnički Nauki by Macedonian Academy of Sciences and Arts.

2019   Volume 40, p139

Abstract

After the cheese production process, the whey, obtained as a by-product, is not valorised and remains in the waste water which is usually disposed of in natural watercourses. The aim of the study was to analyse the profile of whey proteins, as well as, to quantify the amount of those fractions. 12.5 % SDS-PAGE was used. The total amount of proteins in whey from cow white cheese was 0.73 % ± 0.15, while in cow kashkaval whey was 0.91 % ± 0.08. In whey from white cheese, the relative protein percentages were: lactoglobulin 67.29 % ± 4.99, lactalbumin 20.64 % ± 2.02 and other fractions related to bovine serum albumin with 12.07 % ± 3.05. In whey from yellow cheese, the proteins percent-ages were: lactoglobulin 52.62 % ± 1.21, lactalbumin 17.62 % ± 1.26 and other fractions related to bovine serum albu-min with 29.74 %, respectively. Predominantly, -lactoglobulin was present in the analysed samples. The valorisation of the waste whey obtained in the white cheese production, and development of new product also contributes in the en-vironment protection.
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