Izvorni znanstveni članak
Investigation of chemical composition of the whey received at white cheese production in SR Macedonia
Olga Bauer
; Zemjodelski fakultet Skopje
Duška Lazarevska
Sažetak
The authors investigated the chemical composition of the whey received of the manufacturing of white soft cheese made from the cow's milk and from, a mixture of cow's and sheep milk in a relation of 75 : 25, 50 : 50 and 25 : 75%. In the whey were estimated: acidity (°T), pH, free, hounded and total acids, fat, total proteins, sugar, ash and dry matters. According to obtained results could be concluded that: the whey is containing compounds with a high biological value and could he utilized in the human nutrition or in the food industry additives.
Ključne riječi
white cheese; whey; chemical composition
Hrčak ID:
99980
URI
Datum izdavanja:
2.11.1984.
Posjeta: 1.467 *