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Journal of Dairy Science Vol. 59 No. 6 1042-1050
© 1976 by American Dairy Science Association ®
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Cheese Whey Proteins Isolated with Polyacrylic Acid

M. Sternberg, J. P. Chiang and N. J. Eberts

Miles Laboratories, Inc., Elkhart, IN 46514

ABSTRACT

Cottage cheese whey and sweet whey proteins have been recovered from fresh whey solutions by reversible precipitation with polyacrylic acid. The work describes the method of protein isolation and characterizes the final product by electrophoresis, proximate analysis, mineral analysis, essential amino acids, and solubility in buffers. A unique functional property of the isolated cheese whey protein preparation is coagulation by heating into a firm egg-white-like gel. The water holding capacity, textural properties, coagulation temperature, and least coagulable protein concentration are compared to commercial egg white. Replacement of egg white in a cake gave equal acceptability by a test panel.






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Copyright © 1976 by the American Dairy Science Association ®.