Analysis of free fatty acids in whey products by solid-phase microextraction

To evaluate the impact of Cheddar cheese starter cultures on the level of free fatty acids in liquid whey, a solid-phase microextraction (SPME) technique was utilized. The determination of response factors relative to an internal standard and the verification of linearity over a wide concentration range allowed for the quantitation of free fatty acids in experimentally produced liquid whey and in a wide range of dry whey ingredients. Results indicated that whey produced with a Lactococcus lactis subsp. lactis starter culture contained the highest level of total free fatty acids with significantly higher levels of lauric, myristic, and palmitic acids. Significant declines in oleic, linoleic, and palmitic acid occurred during storage. Commercial whey ingredients demonstrated a linear increase in free fatty acids with increasing percent protein, except for whey protein isolate, which had the lowest concentration. The use of SPME for the rapid analysis of free fatty acids in whey products should allow for further research to determine the importance of these compounds on the quality and stability of whey products.