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Farm and factory production of goat cheese whey results in distinct chemical composition

2009; Elsevier BV; Volume: 92; Issue: 10 Linguagem: Inglês

10.3168/jds.2009-2215

1529-9066

Isabel Moreno‐Indias, N. Castro, Antonio Morales-delaNuez, D. Sánchez-Macías, Patrícia Assunção, Joana Capote, Anastasio Argüello Henríquez,

Probiotics and Fermented Foods

To analyze differences in fat and protein content in cheese whey (CW) manufactured in cheese-making factories and farms, goat CW samples were obtained from 60 cheese-making farms and 20 cheese factories. Gross composition of samples was analyzed by using an MIRIS device (MIRIS Inc., Uppsala, Sweden), whey protein composition was subjected to electrophoretic analysis, and fatty acid composition was analyzed via gas chromatography. Goat CW from farms contained higher dry matter content (70.6 vs. 50.8 g/L, farms vs. cheese factories, respectively) and a higher fat percentage (10.5 vs. 1.2% over dry matter, farms vs. cheese factories, respectively) than CW from cheese factories. Analysis of individual proteins showed that CW from farms contained higher concentrations of lactoferrin (0.4 vs. 0.2 mg/mL of CW, farms vs. cheese factories, respectively) and caprine serum albumin (0.6 vs. 0.4 mg/mL of whey, farms vs. cheese factories, respectively) than CW from cheese factories. No differences were observed in the fatty acid profile. The main fatty acids present in goat CW were C16:0, C18:1, C14:0, and C18:0. Thus, the origin of CW affects gross composition and the protein profile, but not the fatty acid profile.