Whey and Whey Products

Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review

“…Acid whey generally has lower pH (4.6–4.8), higher calcium (1.2–1.6 g/L) and phosphate (2.0–4.5 g/L) levels, due to solubilization of CCP and, of course, high counter ion levels of the specific acid used (e.g., lactate, citrate). In contrast, sweet whey has higher pH (5.9–6.4), lower calcium (0.04–0.06 g/L), phosphate (1.0–3.0 g/L) and lower total solids than acid whey (Kilara, 2008).…”

Using State Diagrams for Predicting Colloidal Stability of Whey Protein Beverages

“…In particular, WPI is a suitable ingredient for protein beverages in which clarity is desired due to the high protein and low fat contents. 4 Whey protein isolate is a value-added ingredient produced from either a combination of membrane filtration techniques or ion-exchange chromatography 5 and contains at least 90% protein. 6 Whey is a mixture of globular proteins, and processing steps used to produce WPI determine the relative abundance of individual proteins in the final product.…”

Authentication of Whey Protein Powders by Portable Mid‐Infrared Spectrometers Combined with Pattern Recognition Analysis

“…Ingredient authentication of commercial whey products would limit fraud but also help ensure manufacturers in obtaining the desired functionality in their product. Electrophoresis, ion exchange chromatography, gel‐permeation or size exclusion chromatography, and high performance liquid chromatography (HPLC) techniques have been proven to be effective approaches towards characterization of individual protein type within complex mixtures of whey products (Kilara ). In protein research, infrared (NIR and mid‐IR) spectroscopy has been applied for the qualitative or quantitative determination of protein ingredients (Baer and others ; Marchi and others ) and to study secondary structure of proteins (Curley and others ).…”