Volume 60, Number 598, 1980
|Page(s)||447 - 457|
Composition minérale du lactosérum. Influence des facteurs technologiques, saisonniers et géographiquesJ. ADRIAN, G. BOURLIER and A. SABEL
Chaire de Biochimie, C.N.A.M., 292, rue Saint-Martin - 75003 Paris
Abstract - Mineral composition of whey according to industrial processes
Amounts of Ca, Mg, P, K, Zn, Fe, Cu, Mn, Mo and Cd are determined within a range of 24 sweet wheys (liquid or dry powder) and 42 acid wheys (from cottage cheese and Camembert in liquid state, and dry powders). Samples corne from the North, the East and the West of France are taken from September 78 to October 79.
Industrial processes have a great influence on the mineral composition of wheys; on the other hand, geographical and seasonal factors do not intervene in this field:
Sweet wheys are less mineralized, their concentration in calcium is low. Their mineral composition is comparatively constant. The liquid and dry wheys have an identical content in macro and trace elements.
Acid wheys contain more minerals, but their composition is much more varying and strongly depends on the accurate technological process. The composition of samples in a dry state is verging on the composition of sweet products. Liquid acid wheys are the richest in minerals and, particularly, contain very variable quantities of iron, zinc and copper