Effect of the demineralization process on the physicochemical and biochemical properties of camel and bovine cheese-wheys.

Abstract

Cheese-whey is a valuable byproduct of the dairy industry, rich in various nutritional components such as minerals, lactose, and proteins. Whey proteins, often used in concentrate form, are widely applied in the food industry due to their diverse chemical, physical, and techno-functional properties. This study aimed to investigate the physicochemical composition and biochemical characteristics of camel and bovine whey after partial demineralization at a laboratory scale. Camel whey exhibited lower pH values compared to bovine whey, while showing comparable levels of total solids, ash, and lactose, but significantly higher protein content. Analysis of both types of whey, before and after dialysis filtration, demonstrated partial demineralization, a significant reduction in lactose content, and a decrease in β-lactoglobulin levels in bovine whey. These findings suggest that demineralized camel and bovine whey hold significant potential for applications in the agricultural and food industries.