The Preparation and Effect of Heat Treatment on the Whey Proteins of Milk

Abstract

A method is described for the prepn. of conc, solns. of relatively pure and undenatured whey proteins which consist of saturation of separated milk with NaCl and the precipitation of the whey proteins from the filtrate with HC1 at pH 2. The NaCl and other impurities are removed by dialysis. A quantitative modification of the method of prepn. of whey proteins was used to study the effect of heat treatment on the heat labile proteins of separated milk. The NaCl method resulted in 17.3% less whey protein N than obtained by Rowland''s Method. Treatment of separated milk at 80[degree] C for 45 min. or at higher temps. for shorter periods denatured 93-95% of the whey proteins as detd. by the NaCl-HCl method.