Special issues of processing milk whey proteins

Whey proteins are by nature biologically active fraction of milk proteins. In native state they are rather inert, are not changing at physiological temperatures and are absorbed in blood when a calf digests milk. Whey proteins are large enough non homogeneous group of proteins with different physical - chemical and functional properties. This fact results in some problems at milk products manufacturing. For example in cheese making at curd cutting and further curd mass treatment this group of proteins goes to whey lowering yield of the product.

whey proteins, physical-chemical properties, functional properties