Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

Abstract 

To better understand the origins of the problems occurring during Mozzarella cheese whey concentration, lactose crystallization, and spray-drying steps, a physicochemical characterization was achieved. For this purpose, Mozzarella cheese wheys were sampled and their content in different compounds such as total nitrogen, noncasein nitrogen, nonprotein nitrogen, lactate, citrate, chloride, sulfate, phosphate anions, calcium, magnesium, potassium, sodium cations, and the sugars glucose and galactose were measured. In a second step, the results were compared with the corresponding content in Cheddar cheese wheys, Raclette cheese wheys, soft cheese wheys, and Swiss-type cheese wheys. At the end of this survey, it was shown that Mozzarella cheese wheys were more concentrated in lactate and in minerals—especially phosphate, calcium, and magnesium—than the other cheese wheys and that they contained galactose. These constituents are known to be hygroscopic. Complementary surveys are now necessary to compare the hygroscopicity of galactose and lactate and discover whether the amounts of these compounds found in Mozzarella cheese wheys are a factor in the problems encountered during the concentration, lactose crystallization, and spray-drying steps.

Key words: Mozzarella cheese whey, stretchwater, lactate, galactose