Proximate Composition of Whey from South West Nigeria

OMOLE, Johnson Olusola and IGHODARO, Osasenaga Macdonald and Makanjuola, Olakunle Moses (2012) Proximate Composition of Whey from South West Nigeria. ADVANCES IN BIORESEARCH, 3 (1). pp. 14-16. ISSN 0976-4585

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Whey samples from major small scale and individual soft cheese producing areas of South West Nigeria were subjected to analysis for their proximate compositions, and their proximate composition related to their functional properties in terms of acid stability, emulsification, aeration, foaming ability and gelling ability. The results of the analysis revealed that the protein content ranges from 0.36% to 0.46%, indicative of the ability of whey to produce foam, gel on heating, resist shear and denaturation on heating. Fat content obtained for each of the 4 different samples of whey is 0.26%, indicative of emulsification property and reduced foaming ability. Lactose content ranges from 3.98% to 4.06%. Sugar is an important factor in gel formation when used in combination with pectin. Ash content ranges from 0.84% to 0.95%, indicative of high ionic strength, the calcium content being an important factor in gel formation with low methoxyl pectin which forms thermo reversible gels with calcium. Lactic acid content ranges from 0.27% to 0.36%, indicative of acid coagulation for the manufacture of the cheese. pH in all the 4 different samples of whey is 5.9, an indication of acid stability and a condition necessary for gel formation. There were no significant differences (p<0.05) between the samples from the 4 different locations, in their moisture, protein, fat, lactose, ash and acidity contents when subjected to statistical analysis. Key Words: Whey, Proximate Composition, Functional Properties.

Item Type: Article
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User: Mr Taiwo Egbeyemi
Date Deposited: 21 Jul 2020 12:16
Last Modified: 21 Jul 2020 12:16

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