Whey protein makes up approximately 20% of milk protein and includes the alpha-lactalbumins and beta-lactoglobulins A and B. Other components are bovine serum albumin BSA, immunoglobulin and protease peptones.
Beta-lactoglobulins and alpha-lactalbumins are primarily responsible for the physiochemical properties of whey proteins.
Whey proteins are more hydrated than casein and are denatured and precipitated by heat rather than by acid.
Because alpha-lactalbumins has low solubility but good water absorption characteristics after heating, it is used widely in bakery products, meats, yoghurts and processed cheese.
High level of denatured whey proteins in cheese milk may exploited as a means on improving the texture of low-fat cheeses, which tend to be too firm and rubbery, compared with their full-fat equivalents.
Whey protein of milk
