eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2015-08-26 3 7 430 436 10.12691/jfnr-3-7-4 JFNR2015374 article Sabrina Vieira da Silva 1 Rochele Sogari Picolotto 2 Roger Wagner 2 Neila Silvia Peireira dos Santos Richards 2 Juliano Smanioto Barin juliano@ufsm.br 2 Departamento de Tecnologia e Ciíncia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil Whey protein concentrate (WPC, 35 and 80% of protein), hydrolysate (WPH), isolate (WPI) and casein were evaluated regarding to essential and non-essential aminoacids and mineral content. WPC35, WPC80 and WPH were the products with the highest concentrations of macroelements (Ca, K, Mg, Na and P) reaching contents between 46.9 and 83.8% of Dietary Reference Intakes (DRIs) for calcium. For microelements (Cu, Fe, Mn and Zn) higher amounts were observed for casein with Zn and Fe content of 40.1 and 93.0% of the DRIs, respectively. For WPI values lower than 3.2% of the DRIs of Ca, Cu, Fe, K, Mg, Mn and Zn were observed, but WPI was a source of sulfur-containing and branched-chain aminoacids, lysine, threonine and total essential aminoacids whereas casein could be considered source of aromatic aminoacids with contents that reached the DRIs values. The sodium content (up to 59.3% of DRIs) was high for all whey proteins. http://pubs.sciepub.com/jfnr/3/7/4/jfnr-3-7-4.pdf essential and non-essential amino acids macro- and microelements composition dairy products