Table I.
Gross composition of Mozzarella cheese wheys and stretchwaters as found in the literature.
| References | Type of sample | Dry matter (% w/w) | Fat (% w/w) | TN (% w/w) | Proteins (% w/w) | Lactose (% w/w) | Ash (% w/w) | pH |
|---|---|---|---|---|---|---|---|---|
| Rektor and Vatai [44] | Normal whey | 5.87 | 0.79 | 0.72 | 3.90 | 0.46 | ||
| Blaschek et al. [4] | Sweet whey | 8.50 | 0.40 | 1.00 | ||||
| Salty whey | 8.60 | 0.60 | 0.70 | |||||
| Metzger et al. [36] | Normal whey | 6.56–6.91 | 0.06–0.11 | 0.89–0.96 | ||||
| Stretchwater | 0.04–0.07 | 0.06–0.12 | ||||||
| Rudan et al. [46] | Normal whey | 6.59–7.02 | 0.07–0.53 | 0.88–0.91 | ||||
| Stretchwater | 0.06–1.18 | 0.07–0.11 | ||||||
| Schafer and Olson [47] | Normal whey | 6.47–6.65 | 0.06–0.17 | |||||
| Stretchwater | 0.28–0.56 | 0.03–0.23 | ||||||
| Fernandez and Kosikowski [12] | Normal whey | 6.30–8.00 | 0.14–0.62 | 0.87–1.60 | 4.85–5.70 | |||
| Ardisson-Korat and Rizvi [1] | Normal whey | 10.95–11.5 | 1.42–1.80 | 1.82–2.13 | 1.43–1.68 | |||
| Stretchwater | 5.57–6.66 | 0.20–0.65 | 0.08–0.27 | 0.01–0.20 | ||||
| Doultani et al. [11] | Normal whey | 0.85 | 6.40 | |||||
| Guinee et al. [16] | Normal whey | 0.34–0.38 | 1.09–1.12 | |||||
| Punidadas et al. [43] | Normal whey | 0.40–0.51 | 0.81–0.85 | |||||
| Walsh et al. [54] | Normal whey | 0.35–0.59 | 1.03–1.06 | |||||
| Hill et al. [20] | Normal whey | 5.8 | 0.75 | 6.63 | ||||
| Concentrated whey | 12.3–25 | 1.57–2.87 | 6.26–6.54 | |||||
| Teixeira and Fonseca [53] | Normal whey | 6.33 | 0.77 | 0.84 | 4.42 | 0.47 | 6.19 |
Abbreviation: TN, total nitrogen.