Nutritional Composition of Sweet- and Acid-Type Dry Wheys. I. Major Factors Including Amino Acids

Abstract

At monthly intervals for a year, commercially produced sweet- and acid-type dry whey samples from 12 to 15 plants in various geographical areas were analyzed. The means of lactose for sweet- and acid-type wheys were 69.4 and 63.2%, total protein, 13.0 and 11.7%, nonprotein nitrogen .50 and .58%, total ash, 8.3 and 10.6%, fat 1.03 and .48%, moisture 5.0 and 6.2% by toluene method, 3.0 and 3.1 by vacuum oven, 3.7 and 4.6 by Karl Fischer, and acidity .10 and .39%. The amino acids means (g/100 g of protein) also respectively were lysine 8.8 and 10.3, histidine 2.0 and 2.3, arginine 2.6 and 2.8, tryptophan 2.4 and 2.4, aspartic acid 10.2 and 10.2, threonine 6.8 and 4.9, serine 5.3 and 4.7, glutamic acid 18.0 and 18.4, proline 6.9 and 6.4, glycine 1.9 and 1.7, alanine 4.6 and 4.1, cystine 2.3 and 2.2, valine 5.9 and 5.2, methionine 1.8 and 1.8, isoleucine 5.9 and 5.4, leucine 10.3 and 10.5, tyrosine 2.7 and 3.1, and phenylalanine 3.5 and 3.7. © 1977, American Dairy Science Association. All rights reserved.