Table IV.
Gross composition of several cheese wheys as found in the literature.
| References | Type of whey | Dry matter (% w/w) | Fat (% w/w) | TN (% w/w) | Proteins (% w/w) | Lactose (% w/w) | Ash (% w/w) | pH |
|---|---|---|---|---|---|---|---|---|
| Doose cited by Imbert-Pondaven [21] | Rennet | 6.00–7.00 | 0.10 | 0.80–1.00 | 4.50–4.80 | 0.50–0.70 | ||
| Acid | 5.00–6.00 | traces | 0.80–1.00 | 3.80–4.20 | 0.70–0.80 | |||
| Blanc cited by Imbert-Pondaven (21] | Emmental | 6.41–6.60 | 0.35–0.56 | 0.65–0.73 | 4.59–4.79 | 0.48–0.59 | ||
| Gruyère | 6.85–6.96 | 0.41–0.59 | 0.67–0.73 | 4.82–5.05 | 0.51–0.56 | |||
| Février cited by Imbert-Pondaven [21] | Emmental | 7.00–7.30 | 0.50–0.60 | 0.86–0.93 | 5.07–5.31 | 0.52–0.53 | ||
| Fresh cheese | 6.40–6.50 | 0.05–0.09 | 0.60–0.79 | 4.34–4.47 | 0.73–0.76 | |||
| Hargrove et al. [19] | Cottage | 6.42 | 0.05 | 0.76 | 0.53 | 4.40 | 0.60 | 4.70 |
| Cheddar | 6.70 | 0.25 | 0.83 | 0.60 | 5.00 | 0.52 | 6.10 | |
| Imbert-Pondaven [21] | Acid | 6.85 | 3.99 | 4.61 | ||||
| Sweet | 6.61 | 5.08 | 6.55 | |||||
| Kosikowski [31] | Sweet | 6.35 | 0.50 | 0.80 | 4.85 | 0.50 | ||
| Acid | 6.50 | 0.04 | 0.75 | 4.90 | 0.80 | |||
| Hill et al. [20] | Cheddar | 5.90 | 0.83 | 6.13 | ||||
| Cottage | 5.60 | 0.62 | 4.61 | |||||
| Sienkiewicz cited by Schuck et al. [50] | Cheddar | 6.70 | 0.83 | 0.61 | 5.00 | 0.52 | 6.10 | |
| Fresh cheese | 6.42 | 0.76 | 0.54 | 4.40 | 0.60 | 4.70 | ||
| Jeantet et al. [22] | Acid | 6.21 | 0.71 | 4.74 | 0.74 | 4.44 | ||
| De Wit [10] | Casein | 6.50 | 0.03 | 0.60 | 4.70 | 0.79 | 4.70 | |
| Acid | 6.50 | 0.03 | 0.60 | 4.00 | 0.79 | 4.50 | ||
| Gouda | 6.50 | 0.05 | 0.62 | 4.70 | 0.53 | 6.40 | ||
| Camembert | 6.50 | 0.05 | 0.62 | 4.50 | 0.56 | 6.00 | ||
| Jelen [23] | Sweet | 6.30–7.00 | 0.60–1.00 | 4.60–5.20 | ||||
| Acid | 6.30–7.00 | 0.60–0.80 | 4.40–4.60 | |||||
| Johansen et al. [25] | Cheddar-type | 6.13 | 0.35 | 0.72 | 5.19 | 0.50 | ||
| Dutch-type | 6.38 | 0.15 | 0.76 | 4.54 | 0.49 | |||
| Blaschek et al. [4] | Cheddar-sweet | 6.60 | 0.20 | 0.80 | ||||
| Cheddar-salty | 12.40 | 0.60 | 0.60 | |||||
| Colby-sweet | 5.80 | 0.50 | 0.60 | |||||
| Colby-salty | 9.80 | 0.80 | 0.70 | |||||
| Teixeira and Fonseca [53] | Minas Padrao | 6.28 | 0.70 | 0.80 | 4.12 | 0.49 | 6.30 |
Abbreviation: TN, total nitrogen.