Abstract :
This study was conducted to evaluate changes in composition of whey proteins of Czech
White Short-haired caprine milk throughout lactation.
The results showed that the mean total protein (%), whey protein (g/100 g), and -
lactoglobulin ( -Lg, g/100 g) contents of milk were 2.75, 0.433, and 0.119, respectively.
The content of total protein as well as acid whey proteins throughout the lactation period
were nearly constant and fluctuated around the mean value. The average ratio of whey
to total protein was 15.8
±
2.61% and ranged from 13.0 to 20.8%. The total content of two
major whey proteins ( -La + -Lg = AG) averaged 87% of total whey protein.
The main component of acid whey proteins was -lactalbumin ( -La), but at the end of
the lactation period the content of -Lg increased steeply, and the -Lg/ -La ratio reached
a maximum value of 1.94.
