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Extraction of Whey Proteins with Magnesium and Zinc Salts

Eastern Regional Research Center¹, Philadelphia, PA 19118

ABSTRACT

A method was developed for the extraction of protein from cottage cheese whey with magnesium and zinc salts. After neutralization of the whey, both magnesium and zinc salts (at 4 and 2% wt/vol, respectively) precipitated most of the protein nitrogen plus some nonprotein nitrogen and lactose. Calcium at these concentrations was only partially effective. Yields of dried precipitate obtained from cottage cheese whey containing approximately 7% solids ranged from 25 to 34 g/L. Precipitates contained 16 to 21% protein and from 11 to 24% lactose; the remainder was ash. Zinc was the preferred reagent because it was effective at neutral pH; magnesium, alone or with calcium, required alkaline pH for thorough precipitation of protein. All reagents tested were effective precipitants of whey protein in a one-step procedure at room temperature.

¹ Agricultural Research Service, US Department of Agriculture.