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The Preparation and Effect of Heat Treatment on the Whey Proteins of Milk¹

Division of Dairy Husbandry, Agricultural Experiment Station, Pullman, Washington

ABSTRACT

The preparation of a concentrated solution of whey proteins from separated milk by treatment with sodium chloride and hydrochloric acid is described. The method yields relatively undenatured and pure protein free of all substances foreign to milk.

A method is described for the quantitative estimation of the heat labile proteins of milk involving saturation of the milk with sodium chloride and acidification of the nitrate with hydrochloric acid to pH 2.0. This method yields lower whey protein and higher casein values than the generally accepted method of Rowland (6).

The effect of time and temperature of heat treatment on the whey proteins has been studied. Treatment at 80° C. for 45 minutes or higher temperatures for shorter periods denature 93–95 per cent of the whey proteins as determined by the sodium chloride-hydrochloric acid method.

¹ Scientific Paper No. 646, College of Agriculture and Agricultural Experiment Stations, State College of Washington.

² American Dry Milk Institute Research Grant and in cooperation with the Washington State Dairy Products Commission.