Investigation of chemical composition of the whey received at white cheese production in SR Macedonia [Yugoslavia]
1984
Bauer, O. | Lazarevska, D. (Zemjodelski fakultet, Skopje (Yugoslavia))
The obtained results gave rise to the following conclusions: 1)the lowest acidity (T) is found in whey obtained by cow milk processing, and the highest was found in the mixture of 25% of cow milk and 75% of sheep milk; 2)pH values of whey are in an inverse relation to the acidity; 3)the content of free acids is significantly lower compared to the bound and the total number of acids; 4) the minimal concentration of milk fat was found in whey obtained from cow milk, and by the increase of percentage of sheep milk in the raw material its quality improves; 5) the proteins vary less (0,90-1,22%); 6) the greatest quantities of lactose is found in whey obtained from 50% cow milk and 50% sheep mixture; 7) there is no great difference between ash contents and 8) the content of dry matter ranges from 5,71% to 7,10% and the lowest is in cow milk whey.
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Эту запись предоставил Unassigned data from Yugoslavia