Seasonal Variations of the Protein Fractions and the Mineral Contents of the Cheese Whey in the Parmigiano Reggiano Cheese Manufacture

The milk whey remaining at the end of cheese-making process is main by-product dairy industries and it currently used as a source high added-value compounds by food pharmaceutical industries. aim this research was to study effects season on residual characteristics in Parmigiano Reggiano process. Over two years, total 288 trials PDO (Protected Designation Origin) cheese were performed three commercial factories and, each trial, sample vat (V-milk) (C-whey) collected. C-whey values dry matter non-fat higher winter autumn than spring summer. Moreover, fat crude protein contents also (0.52 0.89 g/100 g, respectively) lower (0.44 0.83 summer (0.46 0.84 respectively). Furthermore, resulted be major fraction (97.96%). Crude true their mainly depended protein. Finally, average phosphorus magnesium