Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

In this work, a simple method to exploit protein and lipids from cheese‐whey by means of coacervation was studied. Initially, alginate and carboxymethylcellulose were tested, and the effect of pH and polymer concentration on protein solubility was determined to find the more adequate phase separation conditions. Protein and fat coacervation were carried out by the addition of carboxymethylcellulose to raw cheese‐whey, acidification to pH 3, and 6 hr incubation. This method showed 100% and 60% of fat and protein recovery yields, respectively, involving few operation steps and no need for complex equipment. The wet coacervate obtained was tested as a bread ingredient instead of milk and butter. The bread formulated with cheese ‐ whey protein coacervate showed a higher moisture content, springiness, and cohesiveness as well as a lower fat/lipid content and hardness when compared to the control bread what would make it appropriate for consumers. Novelty impact statement Proteins and fat were recovered from cheese whey by coacervation with carboxymethylcellulose. This is a simple process, suitable for small dairy industries and does not require expensive equipment or high energy supply. The protein‐fat concentrate was applied in bread formulation with appropriate functional properties.