Reduction of BetaLactoglobulin Content of Cheese Whey by Polyphosphate Precipitation

When cheddar cheese whey was treated under the optimized conditions, i.e., 1.33 mg/mL sodium hexametaphosphate (SHMP) at pH 4.07 and 22°C for 1 hr, more than 80% of β‐lactoglobulin was removed by precipitation. In the supernatant, almost all of the immunoglobulins and the major portion of α‐lactalbumin were retained, as indicated by SDS gel electrophoresis. Immunochemical assays showed that approximately 90% of immunoglobulin G activity was found in the supernatant. By dialysis against water for 48 hr, 72.2% and 45.3% phosphorous was removed from the supernatant and precipitate, respectively.