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Milk serum

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From 10 liters of cow's milk can be produced from 1 to 2 kg of cheese (ie, mostly from casein) and an average of 8 to 9 kg of whey. Serum is the set of all components of milk that are not integrated into the coagulation of casein, and according to the type of milk (ie, the species from which comes) you can have two types of sera classified by their taste:
The sweet whey, which comes from cheeses coagulated with renin. Most of this serum is composed of non-protein nitrogen (22 ) and has a high concentration of lactose (about 4.9 of serum) is the richest in protein (0.8 ) but very poor in question lactic acid (0.15 ). The rest of the serum is a set of salts, minerals and fats that vary from species to species. The pH is between 6 and 6.2.
The serum acid that comes from cheeses coagulated with acetic acid. It is the common byproduct of cheese curd and white and the high pH (4.6) is corrosive to metals. Contains a higher proportion of non-protein nitrogen (27 ) and has less lactose in a concentration (4.3 ) and that for acid derived from milk, some lactose is converted into lactic acid by fermentation. It has more of lactic acid (0.75 ). Due to the denaturation of proteins is poorer (0.6 ). Tends to have lower concentrations of salts, minerals and fats, with concentrations vary from species to species.
The lactate and phosphate (salts are very common in the serum) help keep the acid-base balance and greatly influence the properties of the serum (thermal stability and precipitation). The serum has a low proportion of protein, however have more nutritional value that casein cheese. Excessive production of whey to make cheese has always been a concern and have been devised many ways to use it. One of the most simple type of home is heated to precipitate proteins and then pressing or filtering. In many populations of Mexico usually eaten immediately after salt (and is called the curd). Industrial applications usually come once you are dehydrated, if it is not soluble. During evaporation (to remove water) and spraying (for drying) may lose its nutritional properties as pH and temperature of these two processes should be monitored carefully during the drying of the extract.
Serum proteins are compact, globular, with a molecular weight ranging from 14,000 daltons and 1000000 and are soluble in a wide range of pH (remain intact when the milk is cut in a natural way, since there has been no presence heat denatured proteins). In their natural state are not associated with the casein, but in the treated milk and homogenized, a portion of these proteins if they do. The whey protein consisting of at least 8 different fractions, all sensitive to high temperatures ( thermal processes) and thus are the first to deteriorate with processes such as pasteurization or UHT. The reason that milk is not cooling down outside once it is heat-treated whey protein, denatured to liberate a group sulfhidrilo that reduces the activity of the oxidation is incomplete. The whey protein more importance in milk are:
a) '-lactalbumina: is the enzyme system required for the synthesis of lactose. Milk from animals that do not have this protein does not contain lactose. Not free but has sulfhidrilos that yield the four disulfide cystine, which has more sulfur 2.5 casein. Low molecular weight and has a high content of tryptophan. It is believed that long ago, the poultry and cattle were united by a common genetic (not taxonomic) because the amino acid sequence of this protein is similar to the egg lysozyme. were denatured at 63A C .
b) '-lactoglobulins: insoluble in distilled water and dilutions of soluble salts, is denatured and precipitates to less than 73A C (not withstand pasteurization). This protein is not found in human milk is particularly rich in ruminants and is considered responsible for some allergic reactions in infants. There are industrial processes that allow you to modify the components of cow's milk to resemble the of human milk and thus give to the babies. In these processes eliminates this protein fractions by precipitation with polyphosphates or by gel filtration, and then mix it with other components (casein, soybean oil, minerals, vitamins, lysozyme, etc.)..
c) acid whey protein (WAP, in English) is a component of milk that is only in GLIRES category, which includes rodents and lagomorphs, although related sequences were found in pork. ... type of anemia in which red blood cells are destroyed prematurely. ... digestive system, leading to insufficient production of red blood cells. ...
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