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), exces-Reports on research projects (2017), «EUREKA: Life Sciences» Number 3 4 Food Science and Technology sive 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.

Quality of “urda” obtained after production of montenegrin semi-hard cheese

“…Beneficial affect the intestinal flora and promote liver regeneration, due to the high content of the amino acid with sulfur. Due to high biological value and pleasant taste "urda" could have a significant place in the assortment of industrial production (Bilyk et al, 2017). Due to variations in quality due to uneven production technology, use of urda in Montenegro is limited.…”

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses

“…The distribution and identification of amino acids were realized on an amino acid analyzer JC -2000 (Biotronic, Germany) [8].…”

“…The important direction in it is their enrichment with vitamins, mineral and immune substances, especially on the natural base [4,5]. The skilful combination of cryopowders as bioadditives and "milk" base has great perspectives in both bio-technological and social aspects [6][7][8]. Cryopowders are healthy for both children and adults [8,9].…”

“…The skilful combination of cryopowders as bioadditives and "milk" base has great perspectives in both bio-technological and social aspects [6][7][8]. Cryopowders are healthy for both children and adults [8,9]. It is most attractive to use natural vegetable bioadditives that contain the essential amount of deficit microelements and other biologically active substances in the technology of processed cheeses [10,11].…”

Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

“…At present, Ricotta cheese can be made from almost any type of sweet whey (pH ≥ 6) (6) and it is increasingly produced in industrial conditions (8). Moreover, Urda cheese production in industrial conditions can occupy an important place in assortment range of milk products, because of its high biological value and flavour qualities (9). Urda is known as an albumin rich cheese obtained by heat-induced coagulation of whey proteins.…”