Email this article STUDY OF THE DIFFERENT WAYS OF PROTEINS EXTRACTION FROM SHEEP AND COW WHEY FOR “URDA” CHEESE PRODUCTION
Abstract
The necessary stage of technological process of “Urda” albumin cheese production is whey proteins extraction from sheep whey (in classic technology of product) or from the whey mixtures, offered in the work. For whey proteins extraction from whey the following ways are used: thermal, acid, acid-alkaline and chlorine-calcium.
There was established the equal dependence of the influence of the way of proteins extraction from both sheep and cow whey on the output of protein mass.
The most output of protein mass (3,47±0,10 %) is at the chlorine-calcium way of proteins extraction, a bit less – 3,41±0,08 % – at the acid-alkaline way. But the acidity of such protein mass, received by the chlorine-calcium and acid-alkaline ways is not high – 37,2±1,8 and 45,6±1,4 % respectively that negatively influences the gustatory qualities of product. The least output is registered at the thermal way. Albumin cheese, received from such protein mass, was the best by its gustatory qualities. The output of protein mass from sheep whey is 1,60 times higher than from cow whey. The mass share of proteins in protein mass, received from sheep whey is by 6,9…8,0 % higher comparing with one, received from cow whey.
Protein mass, received from sheep whey by the chlorine-calcium and acid-alkaline ways has the low titrated acidity. Cheese, received from protein mass, received of sheep whey by the acid method, has the extremely high acidity values (115,5±1,5 °Т), excessive sour-milk flavor and smell. These results don-t allow to provide the long storage term. That is why it is recommended to use the thermal way for proteins extraction from sheep whey and for proteins extraction from cow way in the technology of “Urda” albumin cheese.
So the thermal way of proteins extraction from the mixture of sheep and cow whey in ratio 1:1 or 3:1 can be used for “Urda” albumin cheese production. The use of cow whey gives a possibility to cheapen the product because cow whey is cheaper than sheep one. Such cheese has the improved organoleptic parameters, namely homogenous consistence, tender sour-milk flavor and smell.Keywords
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DOI: http://dx.doi.org/10.21303/2504-5695.2017.00333
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Copyright (c) 2017 Oksana Bilyk, Natalya Slyvka, Bogdan Gutyj, Hryhoriy Dronyk, Olha Sukhorska
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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)