Functional Properties of Whey Protein Concentrates from Caprine and Ovine Specialty Cheese Wheys

Abstract

Whey protein concentrates were prepared from two caprine and one ovine specialty cheese wheys by ultrafiltration-diafiltration and freeze-drying processes. The whey protein concentrates were compared with a bovine whey protein concentrate prepared by the same method for differences in composition and functional properties (foam overrun, foam stability, gelation, and emulsifying capability). Ovine whey protein concentrate showed significantly better foam overrun, foam stability, and gel strength than did bovine and caprine whey protein concentrates, and both caprine whey protein concentrates showed better gel strength than did bovine whey protein concentrate. Caprine whey protein concentrate, produced from rennet whey, showed significantly better emulsifying capability at low pH than did both bovine and ovine whey protein concentrates. Caprine whey protein concentrate, produced from direct-acidified whey, had less emulsification capability than did bovine whey protein concentrate produced from rennet whey.