Minerals in whey and whey fractions

Area of Science:

• Dairy Science
• Food Chemistry
• Analytical Chemistry

Background:

• Whey, a byproduct of cheese production, is a rich source of nutrients.
• Ultrafiltration is used to concentrate whey components.
• Understanding mineral composition is crucial for nutritional applications.

Purpose of the Study:

• To quantify major and trace minerals in different whey types and fractions.
• To compare the mineral profiles of acid whey versus sweet whey.
• To assess the impact of ultrafiltration on whey mineral content.

Main Methods:

• Analysis of liquid and dried acid and sweet wheys.
• Analysis of ultrafiltration concentrates and permeates.
• Atomic absorption spectroscopy for Ca, Mg, Na, K, Zn, Fe, Cu, Mn.
• Colorimetric method for phosphorus (P).

Main Results:

• Significant variations in mineral composition were observed across all whey types and fractions.
• Acid whey exhibited substantially higher calcium (3x) and zinc (20x) content than sweet whey.
• Mineral concentrations differed between concentrates and permeates.

Conclusions:

• Whey type (acid vs. sweet) is a critical determinant of mineral content.
• Acid whey is a richer source of calcium and zinc.
• Further research can explore the nutritional implications of these mineral differences.