Separation and characterization of whey protein powder from cheese by-product

Bangladesh produces a significant amount of cheese whey each year; however, almost all of it is dumped without being used. This study explored the utilization of cheese whey into whey protein powder (WPP) and evaluated how the milk sources (Bos taurus cow, Jersey cow, and Buffalo) affect their properties. Cheese whey underwent vacuum microfiltration and drying treatments, and the resulting WPPs were systematically evaluated for nutritional composition, phytochemical attributes, and functional properties. Buffalo whey protein powder (BuWPP) showed significantly (p < 0.05) higher protein content (49.68 ± 0.14%) than Bos taurus whey protein powder (BTWPP) and Jersey whey protein powder (JWPP) (p < 0.05). BuWPP also exhibited superior phytochemical properties, with significantly (p < 0.05) higher TPC (143.16 ± 3.89 mg GAE/100 g), TFC (0.72 ± 0.36 mg Rutin Equivalents/100 g), and antioxidant activity (30.26% at 5 mg/mL) than BTWPP and JWPP. Functional properties (bulk density, solubility, hygroscopicity, water absorption capacity, oil absorption capacity, turbidity, viscosity, pH, and color) varied significantly (p < 0.05) among the WPPs. However, tapped density showed statistically (p < 0.05) similar results in BuWPP and JWPP. Flowability also showed no significant (p < 0.05) difference between BTWPP and BuWPP. Overall, findings of this study support the potential of WPPs from cheese by-products as value-added ingredients with promising nutritional, functional, and phytochemical profiles.