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.