The effect of heat treatment of caprine milk on the composition of cheese whey

In three independent trials, caprine milk from the same batch was divided into three lots, which were heated at 65 °C for 30 min, 80 °C for 5 min or 90 °C for 5 min. Representative whey samples collected during the whole cheese making process were analysed for fat, protein and dry matter contents, which decreased as the heating temperature of milk increased. Percentages of serum albumin and β-lactoglobulin in the total proteins of whey decreased as the heating temperature of milk increased, while α-lactalbumin and glycomacropeptide increased, particularly in the 90 °C whey. Lactoferrin and the immunoglobulin-heavy chain were only detected in the 65 °C whey.