Using monolithic chromatographic columns, we achieve high purity and efficiency of lactoferrin extraction and sequential separation of other whey proteins

After coagulation of casein and albumin from milk in standard methods of curd production, whey remains, in which a small amount of so-called
whey proteins is still present. Many of them, such as lactoferrin, are important physiologically active substances. Using monolithic
chromatographic columns in the LIFE for Acid Whey project, we have already achieved excellent results in sequential separation of  individual whey protein groups and high purity and the efficiency of lactoferrin extraction.