Product development utilising sheep milk whey
Authors investigated the use of whey issued in the cheese making from sheep milk. First of all they emphasise the nutritional value of whey shortly. The further part of paper they report the result relating the experimental cheese making, the cheese yield, the distribution of the raw milk constituen...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2007
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Természettudomány |
| Online Access: | http://acta.bibl.u-szeged.hu/11758 |
| Tartalmi kivonat: | Authors investigated the use of whey issued in the cheese making from sheep milk. First of all they emphasise the nutritional value of whey shortly. The further part of paper they report the result relating the experimental cheese making, the cheese yield, the distribution of the raw milk constituents between the cheese and whey. They developed a technology for soft cheese from sheep milk whey. Beyond the technology operation and parameters they gave transferring ratios in the course of production. They processed a possible technology for making whey cheese. In their experiments the whey cheese yield was 10.23% and the transfer of total solids from sheep milk into whey cheese was 44.32% respectively. Authors feel it necessary to make more experiments in order to reach higher yield and more advantageous sensory properties for the dairy adaptation. |
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| Terjedelem/Fizikai jellemzők: | 37-41 |
| ISSN: | 1788-6392 |