Composition of Wheys from Retentate-Supplemented Cheese Milk and of Cream and Skim Milk from Separated Whole Milk Retentates

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Abstract
Composition of acid and sweet wheys obtained from cottage and Cheddar cheese with milks supplemented with retentate differed from control wheys. Total protein concentration was higher, and lactose was lower. Ash was similar in retentate-derived sweet wheys and lower in retentate-derived acid wheys. The computed acid whey powder contained 18.9% total protein and 55.4% lactose and the computed sweet whey powder contained 19.9% total protein and 67.1% lactose. Mechanical separation of whole milk retentates (2:1) gave cream and skim milk of unique composition. Computed skim milk powders derived from fluid dairy products of separated retentates contained 54.1% total protein and 33% lactose; computed cream powders from retentates contained 4.7% total protein and 1.6% lactose. All powders were compared to 96% total solids.

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