Table II.
Breakdown of protein composition of Mozzarella cheese wheys and stretchwaters as found in the literature.
| References | Type of sample | Proteins (% w/w) | ALA (% WP) | BLG (% WP) | IgG (% WP) | BSA (% WP) | LF (% WP) |
|---|---|---|---|---|---|---|---|
| Rektor and Vatai [44] | Normal whey | 0.72 | |||||
| Blaschek et al. [4] | Sweet whey | 1.00 | 25.4 | 59.3 | 3.8 | 2.2 | 1.9 |
| Salty whey | 0.70 | 21.9 | 53.0 | 4.3 | 2.2 | 8.9 | |
| Ardisson-Korat and Rizvi [1] | Normal whey | 1.43–1.68 | |||||
| Stretchwater | 0.01–0.20 | ||||||
| Doultani et al. [11] | Normal whey | 22.17 | 64.52 | 0.06 | 0.06 | 0.01 |
Abbreviations: ALA, α-lactalbumin; BLG, β-lactoglobulin; IgG, immunoglobulin-γ; BSA, bovine serum albumin; LF, lactoferrin; WP, whey proteins.