FATE OF LIPIDS DURING WHEY DEFATTING PROC ESS

The aim of the study was to investigate the lipid composition of a whe y and two by products from its defatting by thermocalcic aggregation o f lipoproteins. From a whey containing 0.7% of lipids, two fractions w ere separated: a microfiltrate with very low lipid content (0.07%) and a precipitate containing 2.9% of lipids. The lipid extracts of these whey fractions show similar lipid composition (triglycerides/phospholi pid ratio, triglyceride and phospholipid fatty acid composition). Thes e results indicate that the process exhibits no selective effect on li pid. The whey phospholipids contain 34% of phosphatidyl-ethanolamine, 31% of phosphatidyl-choline and 15% of sphingomyelin, 12% of phosphati dyl-inositol and 8% of phosphatidyl-serine. Whatever the phospholipid class, the polyunsaturated fatty acid proportion is low (3 to 17%).