Product development utilising sheep milk whey

Fenyvessy József and Csanádi József and Eszes Ferenc: Product development utilising sheep milk whey. In: Review of faculty of engineering : analecta technica Szegedinensia. pp. 37-41. (2007)

[thumbnail of engineering_2007_037-041.pdf]
Cikk, tanulmány, mű

Download (1MB) | Preview


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.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2007
ISSN: 1788-6392
Page Range: pp. 37-41
Language: English
Related URLs:
Uncontrolled Keywords: Természettudomány
Additional Information: Bibliogr.: 41. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:25
Last Modified: 2021. Jan. 27. 10:03

Actions (login required)

View Item View Item