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.