THE EFFECT OF PASTEURIZATION OF CHEESE MILK AND WHEY ON THE MAJOR LIPID COMPONENTS OF WHEY-PROTEIN CONCENTRATES

Pasteurisation of cheese milk and whey affected the amount and composition of whey protein concentrate (WPC) lipids. Pasteurisation of milk appeared to have the greatest effect, resulting in a reduction in the lipid content, particularly in the neutral lipid fraction. These heat treatments have been reported to affect certain functional properties, which could be related to the observed changes in the lipid components. WPC lipid material contained high levels of phospholipids, indicating the presence of milk membrane constituents in these products.