1. Al-najah university dep of animal production and health Whey protein Prepared : Mohmmad Hamdan Instructor : Mohammad Sabah

2. What is Whey Whey is the watery portion of milk remaining after milk coagulation and removal of the curd. Whey can be obtained by acid, heat, and rennet coagulation of milk. There are two types of whey.   Sour Whey PH 3.8 - 4.6   Sweet Whey PH 5.2 - 6.7

3. Sour\Acid Whey  Acid Whey: Acid whey is obtained during making of acid type of cheese such as cottage cheese.  PH 3.8 - 4.6

4. Sweet Whey  Sweet Whey: Sweet whey is manufactured during making of rennet type hard cheese like cheddar or Swiss cheese.  PH 5.2 - 6.7

5. Individual Proteins of Whey  b -lactoglobulin 50%  a -lactalbumin 20%  Immunoglobulins 20%  Serum Albumin 5%  Minor Proteins 5%

6. Beta-lactoglobulin  -Lactoglobulin is the most abundant protein in whey (about 6 g/l) and is responsible for functional properties such as the ability of whey protein to form a gel on heating.

7. Alpha-lactalbumin Alpha-lactalbumin is a whey protein high in the amino acid tryptophan, which the body uses to make the neurotransmitter serotonin. Purified alpha-lactalbumin is most readily used in infant formula manufacturing, as it has the most structurally similar protein profile compared to breast milk.

8. Immunoglobulins An immunoglobulin (Ig) is an antibody whey fraction of milk appears to contain a significant amount of immunoglobulins, approximately 10-15 percent of total whey proteins.

9. Choice Of Whey Processes.  Depends on the type of whey  Depends on market & location  Climate

10. Membrane filtration of Whey Whey divided by use of membrane filter  Ultrafilteration  Microfilteration  Nanofilteration Resulting in  Whey protein concentrate  Whey portein isolate  Lactose Permeate

13. Whey Protein Concentrate Whey protein concentrate has anywhere between 29% and 89% protein depending upon the product. As the protein level in whey protein concentrate decreases the amounts of fat and/or lactose usually increase.

14. Whey Protein Isolate Whey protein isolate is the most pure and concentrated form of whey protein available. It contains 90% or more protein and very little (if any) fat and lactose.

15. Drying of whey  Preheating  Concentration  Flash cooling  Precrystallization  Spray drying  Cooling in a vibrated fluid bed  Spray Drying without Crystallization Treatment

16. Whey Protein Coating  For whey coating for improving packaging material  Whey Protein Coating for Formulations & application methods for dry a Coating Formulations Coating process conditions Quality & Shelf life improvements

17. Further Research  Oxygen Coatings on food  Gloss Coatings on Sweets  Oxygen Barriers on plastics  Moisture Coatings on Plastics  Moisture Barriers on food  Anti-microbial coatings on cheese  Edible/biodegradeable films and containers

18. Medical Research  Whey Protein Concentrates- stimulate Cell-mediated & humoral immunity for neck and head cancer patients.  Several whey proteins display anti-microbial & antiviral activity

19. Thank you for your attention