Effects of Heating and Acidic Solutions of Vinegar and Oxymel on Milk Coagulation for Identification and Quantification of Resulting α-Lactalbumin and β-Lactoglobulin Proteins in the Final Whey Product

AbstractThe effects of vinegar and oxymel solutions (used in Iranian traditional medicine) and processing temperatures (75, 85 and 100°C) on the milk coagulation was studied to identify and determine the protein indicators of resulting whey. The HPLC (high performance liquid chromatography) analysis showed that the α-lactalbumin (ALA) and β-lactoglobulin (BLG) contents of resulting whey reduced significantly, when the coagulation temperature increased from 75 to 100°C. In both solutions and at 75°C processing temperature, the BLG of final whey protein was significantly more (∼ 60-70 %) than ALA content. The reverse process happened at 85°C, and the ALA content became much higher than BLG. A significantly higher content of ALA was recovered once the combination of oxymel and vinegar solutions with milk reached to respectively ∼ 10 and 0.3 % and milk protein was coagulated at 85°C. Overall, there is a good possibility to make a milk whey with high content of desirable ALA and negligible concentrations of BL...