Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates¹

Mean (n=3) UF flux during the production of 34% whey protein concentrate (WPC) and 34% serum protein concentrate (SPC) using a spiral-wound 10 kDa polyethersulfone membrane.

Sodium dodecyl sulfate-PAGE of proteins in 34% serum protein concentrate (SPC), 34% whey protein concentrate (WPC), and skim milk. The loading of the samples was 7 μL (8.5 μL for milk) and samples were run in triplicate. Bands in lanes are identified on the gel: SP1, SP2, SP3=serum proteins; CN1=α_S-CN (combination of α_S1- and α_S2-CN); CN2, CN3, CN4=casein proteolysis products, β-LG, α-LA.

Liquid 34% whey protein concentrate (WPC) and 34% serum protein concentrate (SPC) rehydrated at 10% solids. From left to right: WPC replicate 1, SPC replicate 1, WPC replicate 2, SPC replicate 2, WPC replicate 3, SPC replicate 3.

Principal component biplot of sensory attributes of pilot plant-produced (n=3) spray-dried (SD) 34% whey protein concentrates (WPC) and 34% serum protein concentrates (SPC) and SD commercial 34% WPC (numbers 1 to 6 represent 6 different commercial factories) (n=2 per factory). PC1 and PC2 are principal components 1 and 2.

Solid-phase microextraction principal components analysis biplot of instrumental analysis results for pilot plant-produced (n=3) spray-dried (SD) 34% whey protein concentrates (WPC) and 34% serum protein concentrates (SPC) and SD commercial 34% WPC (numbers 1 to 6 represent 6 different commercial factories; n=2 per factory). PC1 and PC2 are principal components 1 and 2.