Protein quality of Spanish Murciano-Granadina goat milk during lactation

Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheeses

Pooled whey from the production of one variety of ovine cheese and two varieties of caprine cheeses was studied for gross composition and individual whey protein composition over one production season. Individual proteins were quantified by sodium dodecyl sulfate-PAGE and digital imaging technology. The mean proportion of alpha-lactalbumin (LA) from caprine wheys from the manufacture of Chevre and Cheddar-type cheeses was higher than values previously reported for bovine whey from Cheddar cheese; proportions of serum albumin, immunoglobulin (Ig)G, and beta-lactoglobulin (LG) were lower. Ovine whey from Manchego-type cheese showed a higher proportion of beta-LG, about the same proportion of alpha-LA, and lower proportions of serum albumin and IgG than did the bovine whey. Relative amounts of alpha-LA decreased throughout the season, but beta-LG rose in midlactation and then gradually decreased toward the end of lactation. Relative proportions of serum albumin remained fairly stable throughout the year, and IgG decreased.