Chemical characterization of permeates from ultrafiltration of whole milk in processing of feta and fresh cheese | Hemijske karakteristike permeata dobijenog ultrafiltracijom mleka u postupku proizvodnje feta sira i mladog sira
2010
Ilić, D.D., Visoka tehnološka škola strukovnih studija, Šabac (Serbia) | Milanović, S.D., Tehnološki fakultet, Novi Sad (Serbia) | Đurđević-Milošević, D.M., Visoka tehnološka škola strukovnih studija, Šabac (Serbia)
Chemical characterization of permeates produced by milk ultrafiltration (UF) in feta cheese and fresh cheese production in AD Mlekara Sabac (Serbia) was the object of this study. Milk concentration by ultrafiltration (UF) was carried out by using polysulfone membranes in UF module with capacity of 5000 L of milk per hour, with continuous sampling of permeate. Chemical characterization showed mean value: 5.32%, 0.18%, 0.46% for dry matter, total proteins and ash, respectively. Milk fat in permeates was not detected. Mean pH value of permeates was 6.65, and mean value of titratable acidity was 3.37 deg SH. The obtained results showed slight variation in chemical composition of permeates as well as interrelationship between some chemical characteristics.
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