Skip to main content

Whey Protein Concentrate: Overview and Membrane Operations

  • 88 Accesses

Due to the ever-increasing production of cheese varieties, the generation of whey, as a consequence, results in the separation, fractionation, and concentration of valuable whey components, mainly proteins, while other components such as lactose and specific minerals are also extracted and used in different industrial applications. The estimated world’s whey protein production exceeds 770,000 metric tonnes annually (Thompson et al. 2009). The composition of whey protein products usually varies depending on the method of casein concentration. The whey resulting from rennet-coagulated casein or rennet-type Cheddar or Swiss cheese manufacturing is known as sweet whey (pH >5.6). It contains higher lactose content than acid whey, which is obtained from the manufacture of acid casein brought about by addition of either lactic or mineral acid. It also contains more mineral (ash) content comparatively. Once a major pollutant, whey has now been recognized as a source of a diverse range of...

This is a preview of subscription content, access via your institution.

Fig. 1

References

  • Ashokkumar M, Lee J, Zisu B, Bhaskarcharya R, Palmer M, Kentish S (2009) Hot topic: sonication increases the heat stability of whey proteins. J Dairy Sci 92:5353–5356

    CAS  CrossRef  Google Scholar 

  • Bootsa J-W, Floris R (2006) Lactoperoxidase: from catalytic mechanism to practical applications. Int Dairy J 16:1272–1276

    CrossRef  Google Scholar 

  • Considine T, Patel HA, Anema SG, Singh H, Creamer LK (2007) Interaction of milk proteins during heat and high hydrostatic pressure treatments. Innov Food Sci Emerg Technol 8:1–23

    CAS  CrossRef  Google Scholar 

  • de Wit JN (2009) Thermal behaviour of bovine β-lactoglobulin at temperatures up to 150 °C. A review. Trends Food Sci Technol 20:27–34

    CrossRef  Google Scholar 

  • Dissanayake M (2011) Modulation of functional properties of whey proteins by microparticulation. PhD thesis. Victoria University

    Google Scholar 

  • Foegeding EA, Vardhanabhuti B, Luck PJ (2011) Whey protein products. In: Fuquay JW, Fox PF, McSweeney PLH (eds) Encyclopedia of dairy sciences. Academic, London

    Google Scholar 

  • Fox PF, McSweeney PLH (2003) Advanced dairy chemistry – proteins, 3rd edn. Kluwer/Plenum Publishers, New York

    CrossRef  Google Scholar 

  • González-Chávez SA, Arévalo-Gallegos S, Rascón-Cruz Q (2009) Lactoferrin: structure, function and applications. Int J Antimicrob Agent 33:3011.e1–3018.e8

    CrossRef  Google Scholar 

  • Harper WJ (2000) Biological properties of whey components – a review. The American Dairy Products Institute, Chicago

    Google Scholar 

  • Kilara A (2008) Whey and whey products. In: Chandan RC, Kilara A, Shah N (eds) Dairy processing & quality assurance. Wiley, New York, pp 337–356

    Google Scholar 

  • Seifu E, Buys EM, Donkin EF (2005) Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review. Trends Food Sci Technol 16:137–154

    CAS  CrossRef  Google Scholar 

  • Thompson A, Boland M, Singh H (2009) Milk proteins from expression to food. Elsevier, San Diego

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Todor Vasiljevic .

Editor information

Editors and Affiliations

Rights and permissions

Reprints and Permissions

Copyright information

© 2015 Springer-Verlag Berlin Heidelberg

About this entry

Cite this entry

Vasiljevic, T., Duke, M. (2015). Whey Protein Concentrate: Overview and Membrane Operations. In: Drioli, E., Giorno, L. (eds) Encyclopedia of Membranes. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-40872-4_2058-1

Download citation

  • DOI: https://doi.org/10.1007/978-3-642-40872-4_2058-1

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, Berlin, Heidelberg

  • Online ISBN: 978-3-642-40872-4

  • eBook Packages: Springer Reference Chemistry & Mat. ScienceReference Module Physical and Materials Science