Sweet and deproteinized sheep whey: A nutrient-rich coproduct with seasonal variability
Year: 2025
Type: article
Abstract: This study evaluated the physicochemical characteristics of sweet and deproteinized sheep whey across seasons. Whey type significantly affected composition, with deproteinized whey showing lower total solids (6.82%) than sweet whey (7.64%), primarily due to reduced protein (0.89% vs. 1.56%) and fat (0.19% vs. 0.55%) content. Both were lactose-rich (50 g/L). Seasonal variations were observed, with higher fat in summer and increased sugar in winter. Sheep whey consists primarily of saturated fatty acids (80%). with polyunsaturated fatty acids (2.6%) showing a favorable ω6/ω3 ratio (3.44-2.85) compared to cow whey (4.0). Seasonal diets influenced fatty acid composition, increasing MUFA in summer and SFA in winter. Essential (33%) and branched-chain (17%) amino acids were present, with proline and glutamic acid abundant. This highlights whey’s potential as a valuable cheese coproduct, fostering innovative foods and sustainable artisanal sheep dairy.
Source: Small Ruminant Research
Institutions: Institut National Polytechnique de Toulouse, Ingénierie des Agropolymères et Technologies Emergentes, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, École Nationale Supérieure des Ingénieurs en Arts Chimiques et Technologiques, Laboratoire de Chimie Agro-Industrielle, Université de Toulouse, Universidade Federal de Santa Catarina, Ecole d'Ingénieurs de PURPAN, Oxydation, Conservation, Caractérisation & Innovation des Aliments, Institut de l’Elevage
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $2,300
Award: G2680778532
OpenAlex ID: W4415972468