Elimination of β‐Lactoglobulin from Whey to Simulate Human Milk Protein

When the pH of cottage cheese whey was adjusted to 4.5 in the presence of 6.7 mM FeCI 3 , β‐lactoglobulin was eliminated from the whey as a precipitate. However, the majority of immunoglobuhns were also coprecipitated. To recover immunoglobulins together with α‐lactalbumin, the whey pH was adjusted to 3.0 in the presence of 4.0 mM FeCI 3 . After centrifugation of the whey, the supernatant contained exclusively β‐lactoglobulin; other whey proteins were found in the precipitate. Excess Fe +++ in the precipitate was removed by ion exchange or by ultrafiltration. This protein concentrate had a protein composition much more similar to that of human milk whey than that of ultrafiltered whey protein concentrate.