Clarification of Cheese Whey by Aqueous Two‐Phase Systems

Aqueous two‐phase systems comprising a pair of a polymer and a salt were investigated as a means to clarify Cheddar cheese whey. Fat in cheese why could partition exclusively into the bottom phase of a polyethylene glycol/KH₂PO₄ aqueous two‐phase system, resulting in a clear top phase containing whey proteins. Several parameters have been studied to optimize the recovery of whey proteins in such a system. Decreasing solute concentrations to 11.7% polyethylene glycol/10% KH₂PO₄, lowering pH to 3.8, and lowering temperature to 7°C all contributed to enhance the yield. This method should be able to remove ca. 98% fat in Cheddar cheese whey and to recover > 90% whey proteins.