1. Ni Cheng, Ph.D. Milk Specialties Global
Whey quality factors that impact the manufacture of WHEY PRPOTEIN CONCENTRATE AND Whey protein isolate
Ni Cheng, Ph.D.
Milk Specialties Global

2. $$$ $$ Introduction 1lbs Yield Quality Cheese Cheese Making Protein
Whey
Lactose
7-9 lbs
By-product
Fat

3. WPI/WPC process flow MF cont. Whey MF UF cont. WPI MF perm. UF UF
UF cont.-WPC
UF perm.-lactose

4. WPI/WPC process flow MF cont. Whey MF UF cont. WPI MF perm. UF UF
UF cont.-WPC
UF perm.-lactose

5. Good vs bad in mf-wpi
  GPM Total solids Protein MF feed % % MF cont % %

6. Objective
To highlight whey quality factors that impact the WPI and WPC80 processing

7. Whey quality factors that impact the manufacture of WPI
Whey types and PH
Heat treatment
Delivered form (raw &ROed)
Microflora

8. W hey types and PH
Sweet whey (rennet, pH ): Cheddar, Gouda, Mozzarella, Provolone, Swiss and rennet casein.
Acid whey (direct acidification, pH ): Cottage, Greek yogurt, acid casein
Whey cheese whey: Ricotta
Whey or whey-milk blend was coagulated by acid and heat.
Lowering PH from 6.5 to 5.6 doubles the Calcium load in whey.
1kg of Ricotta from liter of whey (6% yield).

9. Decreases in membrane performance (MF Flux/protein passage)
Table 1 – Average compositions of Ricotta cheese whey
(scotta), raw cheese whey and deproteinized whey. (Sansonett et al., 2009)
Protein
Lactose
Salts
Organic acids
Type
(%)
Ricotta cheese whey
Raw cheese whey
With heat treatment, Ricotta whey caused more troubles (protein denaturation and Ca participation) during MF filtration.
Decreases in membrane performance (MF Flux/protein passage)
More protein was retained in the MF cont.

10. Post cheese making:
- sodium hydroxide
- adjust PH to before filtration
Higher mineral load feed:
- membranes fouling, which compromised the protein passage/flux rate during the commercial runs.
- generates issues in the perm side:
caking in dryer & high ash in lactose powder

11. More heat, more protein denaturation.
Heat treatment
1st-Pasteurization at cheese plant
2nd-Pasteurization again at whey receiving/collection plant
More heat, more protein denaturation.
Pasteurization temperature:
Raw whey (6-7% total solids)-161°F
ROed whey (19-20% total solids)-168°F

12. Question: is the 2ND pasteurization at whey receiving/collection plant necessary??
Different states/countries, different rules. Whey suppliers need to check this.
If shipping in WI, WI state dept. of Agriculture laws/regulation rules.

14. Since the key word in 65. 40 section 2 (e) 9 is “or”; then also see 65
Since the key word in section 2 (e) 9 is “or”; then also see Pasteurization Required. Part (2)(a) means the whey suppliers do not have to pasteurize these bulk shipments to whey processors “provided that the shipment is accompanied by a bill of lading that identifies the dairy product as unpasteurized”.
 Therefore, if the bulk unpasteurized grade B whey product will not be received at whey processor plant quickly enough, the whey supplier needs only to chill it to below 50F, not pasteurize it.

15. Delivered forms
Raw whey & ROed whey

16. Delivered forms Raw whey & ROed whey
Raw whey-non pasteurized is the best
Pasteurized ROed whey
If have to pasteurize the ROed whey, dilute and then pasteurize.

17. Microflora Thermophilic (starter cultures or during the process)
More acids and galactose
PH adjustments& Higher minerals levels
Decrease in MF flux/protein passage and yield lost for WPI
Issues when handling perm side (caking, high ash and browning)

18. $$$ $$$ Yield Quality Cheese Cheese Making Protein Whey Lactose
Sustainable growth of cheese-whey industry
Yield
Quality
$$$
Cheese
Cheese Making
Protein
$$$
Whey
Lactose
CO-product
Fat

19. Take home
Variations cheese types, PH, heat treatment, delivered form and microflora impact whey quality and whey processing.
More communication among cheese makers, whey suppliers and whey processors.
Sustainable growth of cheese-whey industry.
WHEY IS A CO-PRODUCT!

20. THANK YOU!