Adeela Yasmin
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Masood Sadiq Butt
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Aysha Sameen
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Muhammad Shahid
Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan
ABSTRACT
In the current exploration, sweet liquid whey was subjected to physicochemical analysis, minerals assay and amino acid profiling. It comprised of total solids, lactose, ash, crude protein and fat as 6.49±0.31, 5.26±0.26, 0.56±0.02, 0.81±0.03 and 0.25±0.01%, respectively. The results regarding mineral analysis indicated that whey contains appreciable amount of potassium, sodium and calcium. Furthermore, amino acid profile elucidated it a balance source of essential and non-essential amino acids. Amongst essential amino acids, highest value was noticed for leucine 97.25±4.68 followed by lysine and threonine 83.98±2.46 and 48.89±2.84 mg/g protein.
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How to cite this article
Adeela Yasmin, Masood Sadiq Butt, Aysha Sameen and Muhammad Shahid, 2013. Physicochemical and Amino Acid Profiling of Cheese Whey. Pakistan Journal of Nutrition, 12: 455-459.
DOI: 10.3923/pjn.2013.455.459
URL: https://scialert.net/abstract/?doi=pjn.2013.455.459
DOI: 10.3923/pjn.2013.455.459
URL: https://scialert.net/abstract/?doi=pjn.2013.455.459
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