Chemical composition and functional properties of ovine rennet whey and deproteinized whey

The protein composition of powdered whole or deproteinized ovine whey rennet was studied in detail following production of Ricotta cheese. A number of whey protein components were identified either by chromatography on anionic exchange resin or by gel electrophoresis followed by immunoblotting. Surface hydrophobicity and the functional properties of these powders were also determined. It was discovered that the protein composition greatly influenced the surface hydrophobicity and functional properties of whey.