Whey Isolation from Rejected Human Milk and Its Lipid Content Characterization by GC-FID and ESI-MS

The present work intends to obtain and characterize a milk by-product: the human whey (HW), in order avoid excessive disposal of (HM). characterization was performed through analyzes chemical composition fatty acids (FAs) triacylglycerol (TAG) lipid profile. results indicated that altered significantly after HW obtained, except for percentage ash carbohydrates. About FA composition, it observed strictly essential FA, other FAs found HM remained HW. For nutritional lipids quality, atherogenicity thrombogenicity indices presented desirable values, TAGs profile revealed variation analyzed samples. Therefore, can be concluded characterized has potential application isolated form or used as an ingredient foods.