Proucavanje hemijskog sastava i fizickih osobina dehidriranih mlecnih nusproizvoda [drugi mlecni proizvodi].
1983
Ostojic M. | Pucarevic M.
This paper brings the results of the investigation of the chemical composition and some physical properties of whey powder and skim-milk powder. The first three samples represent the ultrafiltered whey powder from the production of semi-hard cheese (by the French producer Armor proteines). The sample 4 is a mixture of whey from the production of trappist and kachkaval. The sample 5 is a mixture of whey from the production of trappist and kachkaval and the sample 6 is skim-milk powder taken for comparative analyses in this investigation. All samples were obtained by spraying processes and had good organoleptic properties: colour, smell and consistency. Comparing the samples 1 and 2 with the skim-milk powder, very similar chemical composition is noticed. The ratio of nitrogen substances and dry matter is very similar too. Sample 3 is a high-nutrient-value protein powder. Samples 4 and 5 have a satisfactory protein content too, but a notable influence of lactose and very good solubility properties as well. The investigated samples contain all essential amino acids (tryptophan was not investigated). About 50% of amino acids are the essential ones. The only exception is sample 5 which had somewhat lower values, probably because of part of whey originating from quark production. Certain reduction of macro- and micro-elements was noticed in samples 1,2 and 3, which was expected, having in mind the performed previous treatments. Samples 4 and 5 were extremely rich in mineral substances, especially in K, Na and Mg.
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