Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides

Daniela Barile, Nannan Tao, Carlito B Lebrilla, Jean Daniel Coisson, Marco Arlorio, J. Bruce German

Research output: Contribution to journalArticlepeer-review

100 Scopus citations


Previously undescribed oligosaccharides in bovine cheese whey permeate were characterized by a combination of nanoelectrospray Fourier transform ion cyclotron resonance (nESI-FTICR) mass spectrometry and matrix-assisted laser desorption/ionization Fourier transform ion cyclotron resonance (MALDI-FTICR) mass spectrometry. Oligosaccharide composition was elucidated by collision-induced dissociation within the ICR cell. In addition to sialyllactose (the most abundant oligosaccharide in bovine colostrum), we identified 14 other oligosaccharides, half of which have the same composition of human milk oligosaccharides. These oligosaccharides could potentially be used as additives in infant formula and products for the pharmaceutical industry. Because whey permeate is a by-product from the production of whey protein concentrate (WPC) and is readily available, it is an attractive source of oligosaccharides for potential application in human nutrition.

Original languageEnglish (US)
Pages (from-to)524-530
Number of pages7
JournalInternational Dairy Journal
Issue number9
StatePublished - Sep 2009

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology


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