Cheddar protein extraction

Improvement of membrane separation technology has resulted in the isolation of MFGM-enriched material from commercially available products. A phospholipid-rich fraction can be extracted from whey (Boyd et al., 1999) and buttermilk (Sachedva and Buchheim, 1997) with a reported yield of 0.25 g of phospholipids/g of protein in buttermilk (Sachdeva and Buchheim, 1997). Microfiltration of whey derived from the Cheddar cheese process, using 0.2 pm ceramic filters results in a fraction containing two major phospholipids, phosphatidylcholine and phosphatidylethanolamine, and lesser amounts of phosphatidylinositol, phosphatidylserine, sphingomyelin and cerebrosides (Boyd et al., 1999). The phospholipid fraction separated from the total lipids contains a larger proportion of mono- and polyunsaturated fatty acids (mainly oleic, Cig i and linoleic, C ) compared to the total lipid and the neutral lipid fraction (Boyd et al., 1999). 

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