Abstract
We substantiated the methods of protein extraction from sheep and cow whey for the production of the cheese Urda. We established a similar dependence of the effect of the method of protein extraction from both sheep and cow whey on the yield of bulk protein. The largest yield of bulk protein was achieved when using the chloro-calcium method of extraction. Slightly less – when applying the acid-alkaline and acid methods. The lowest yield was observed when employing the thermal technique. The yield of bulk protein from sheep whey is 1.60 times higher than that from the cow whey. The bulk protein, received from sheep whey by the chloro-calcium and acid-alkaline methods, has rather low titrated acidity, which causes unpronounced sour milk taste and smell in the cheese Urda. The cheese, produced from bulk protein received from sheep whey by the acid method, has extremely high values of acidity (115.5±1.5 °T), excessive sour milk taste and flavor. The indicated results will not enable a long term of its storage. That is why, for the extraction of proteins from sheep whey, we recommend using the thermal method in the technology of the albumin cheese Urda, similar for protein extraction from cow whey. Thus, we can state that for the production of the albumin cheese Urda, it is possible to apply the thermal method of protein extraction from the mixtures of sheep and cow whey in the ratio of 1:1 or 3:1
Highlights
Biological and nutritional value of milk whey is predetermined by the content of nitrogen-containing components, lipids, carbohydrates, minerals, vitamins, organic acids, enzymes in it [1]
We studied the effect of different methods of protein extraction from cow whey on the yield and chemical composition of bulk protein
The lowest yield of bulk protein was observed while using the thermal method of protein extraction, but the albumin cheese, received from such bulk protein, was the best by its taste
Summary
Biological and nutritional value of milk whey is predetermined by the content of nitrogen-containing components, lipids, carbohydrates, minerals, vitamins, organic acids, enzymes in it [1]. One of the most valuable components of milk whey is the serum proteins, the content of which amounts to 1.5 % [2]. This is a group of globular proteins, different by structure and properties. The main representatives of serum proteins are β-lactoglobulin, α-lactalbumin, serum albumin and immunoglobulins [3] By their properties, in contrast to caseins, they are similar to the proteins of women’s milk and, are important for the nutrition of children, the elderly, and athletes. The production of sheep milk in Ukraine is limited and quite expensive, and the volume of sheep’s milk whey is limited . The use of such combination of raw materials predetermines certain technological features in the production of the cheese “Urda”, which requires scientific research and substantiation of the technology for implementing it industrially
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