Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams

The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey pr...

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Bibliographic Details
Published in:Foods 2024-12, Vol.13 (23), p.3901
Main Authors: Gilmour, Simon R, Holroyd, Stephen E, Fuad, Maher D, Elgar, Dave, Fanning, Aaron C
Format: Article
Language:English
Subjects:
amino acid
Amino acid composition
Amino acids
Animal fat
Baby foods
Casein
Chromatography
Comparative analysis
Composition
Dairy products
dairy protein
Demineralizing
Fat protein
Glutamate
Glutamic acid
Histidine
Lactic acid
Lactose
Manufacturing
Manufacturing industry
Milk
milk powder variability
Nanofiltration
Nanotechnology
Nitrogen
Nutrition
nutritional composition
Oils & fats
Phenylalanine
Plant layout
Powder
protein fractionation
Proteins
Skim milk
Streams
Tryptophan
Tyrosine
Whey
Whey protein
whey protein concentrate
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Summary:The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13233901