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Journal of Dairy Science Vol. 61 No. 6 683-687
© 1978 by American Dairy Science Association ®
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Determination of Orotic Acid in Whey and Modified Whey Products

Mark W. Empie and Nicholas Melachouris

Food Ingredients Section, Eastern Research Center, Stauffer Chemical Company, Dobbs Ferry, NY 10522

ABSTRACT

The concentration of orotic acid in dry whey ranged between 64 and 146 mg/100 g and appeared dependent on whey type. The orotic acid of modified whey products, prepared commercially by electrodialysis, ultrafiltration, gel filtration, or polyphosphate precipitation was between 7 and 124 mg/100 g, which was less than that of dry whey. It appears that whey processing methods do not concentrate orotic acid in whey fractions.






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Copyright © 1978 by the American Dairy Science Association ®.