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When the pH of cottage cheese whey was adjusted to 4.5 in the presence of 6.7 mM FeCls, @lactoglobulin was eliminated from the whey as a precipitate. However, the majority of immunoglobuhns were also coprecipitated. To recover immunoglobulins together with ol-lactalbumin, the whey pH was adjusted to 3.0 in the presence of 4.0 mM Feels. After centrifugation of the whey, the supernatant contained exclusively @-lactoglobulin; other whey proteins were found in the precipitate. Excess Fe +++ in the precipitate was removed by ion exchange or by ultrafiltration. This protein concentrate had a protein composition much more similar to that of human milk whey than that of ultrafiltered whey protein concentrate.

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