Recovery and Composition of Swiss Cheese Whey Lipid-Containing Fractions

Abstract

Cheese whey contains 0.1−0.2% residual lipids. The present study was conducted to develop a high-speed centrifugation procedure for fractionating and recovering residual whey lipids (RWL) from commercial Swiss cheese whey (SCW) and to determine the yields and compositions of the resulting fractions. Three RWL fractions were obtained: (1) a low-density lipid-containing fraction (LDLF) at the top of the centrifuge tubes; (2) a medium-density lipid-containing fraction (MDLF) in the clear, middle zone; and (3) a high-density lipid-containing fraction (HDLF) in the small, compact, and gelatinous pellet at the bottom of the centrifuge tubes. LDLF, MDLF, and HDLF contained about 95, 5, and 0.13% of the total SCW lipids, respectively. Palmitic acid was the major fatty acid, and oleic, stearic and myristic acids were present in lower concentrations. The major phospholipid components of all three SCW lipid fractions were phosphatidylcholine, phosphatidylethanolamine, and sphingomyelin. Keywords: Swiss cheese whey; residual whey lipids; centrifugation; fractionation

Laser Light Scattering and Microscopic Properties of Milkfat Globules in Swiss Cheese Whey Low Density Lipid-containing Fraction

“…1) was as previously reported (2,6). LDLF was recovered from the top zone of the centrifuged whey with a Pasteur pipet and examined as such without further processing.…”

“…Residual whey lipids (RWL) from Swiss cheese whey (SCW) have been fractionated by high-speed centrifugation into three fractions: (a) low-density lipid-containing fraction (LDLF); (b) medium-density lipid-containing fraction (MDLF); and (c) high-density lipid-containing fraction (HDLF). These three fractions have been characterized for their gross composition, and their fatty acid and phospholipid composition (2). A better understanding of the size and microstructural properties of the residual lipids in cheese whey may allow the food processer to design new and improved equipment and methods capable of more effectively delipidizing cheese whey.…”

Transmission electron microscopy of milkfat globules in the low‐density lipid fraction of swiss cheese whey

“…The top turbid zone was removed with a Pasteur pipet and recentrifuged for 1 h at 105,000 × g and 4°C in an L8-55 preparative ultracentrifuge, equipped with a Type 28 rotor (Beckman Instruments Inc., Brea, CA). The resulting top turbid zone of the centrifuge tubes, which was enriched with the smallest-sized low-density MFG, was recovered with a Pasteur pipet as LDLF (7).…”

“…Three distinct fractions were produced (7) by high-speed centrifugation of Swiss cheese whey (SCW): (i) a low-density lipid fraction (LDLF), at the top turbid zone of the centrifuge tube, which contained the smallest-sized milkfat globules (MFG); (ii) a medium-density lipid fraction (MDLF), which was recovered in the middle clear zone; and (iii) a high-density lipid fraction (HDLF), which was recovered as a small gelatinous pellet at the bottom of the centrifuge tube. LDLF, MDLF, and HDLF contained about 95, 5, and 0.13% of the total SCW lipids, respectively.…”