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Table V.

Breakdown of protein composition of several cheese wheys as found in the literature.

References Type of whey Proteins (% w/w) ALA (% WP) BLG (%WP) IgG (%WP) BSA (% WP) LF (%WP)
Doose cited by Imbert-Pondaven [21] Rennet 0.80–1.00
Acid 0.80–1.00
Blanc cited by Imbert-Pondaven [21] Emmental 0.65–0.73
Gruyère 0.67–0.73
Février cited by Imbert-Pondaven [21] Emmental 0.86–0.93
Fresh cheese 0.60–0.79
Hargrove et al. [19] Cottage 0.53
Cheddar 0.60
Kosikowski [31] Sweet 0.80
Acid 0.75
De Wit [10] Casein 0.60
Acid 0.60
Gouda 0.62
Camembert 0.62
Jelen [23] Sweet 0.60–1.00
Acid 0.60–0.80
Johansen et al. [25] Cheddar-type 0.72
Dutch-type 0.76
Blaschek et al. [4] Cheddar-sweet 0.80 24.60 57.90 4.50 2.90 1.00
Cheddar-salty 0.60 20.00 50.40 3.00 1.70 15.00
Colby-sweet 0.60 24.10 60.40 3.60 2.40 2.20
Colby-salty 0.70 21.40 53.30 2.70 2.00 14.50

Abbreviations: ALA, α-lactalbumin; BLG, β-lactoglobulin; IgG, immunoglobulin-γ; BSA, bovine serum albumin; LF, lactoferrin.