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Article: Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys
- Article from:
- Journal of Dairy Science
- Article date:
- November 1, 2009
- Author:
CopyrightCopyright American Dairy Science Association Nov 2009. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
To better understand the origins of the problems occurring during Mozzarella cheese whey concentration, lactose crystallization, and spray-drying steps, a physicochemical characterization was achieved. For this purpose, Mozzarella cheese wheys were sampled and their content in different compounds such as total nitrogen, noncasein nitrogen, nonprotein nitrogen, lactate, citrate, chloride, sulfate, phosphate anions, calcium, magnesium, potassium, sodium cations, and the sugars glucose and galactose were measured. In a second step, the results were compared with the corresponding content in Cheddar cheese wheys, Radette cheese wheys, soft cheese wheys, and Swiss-type cheese wheys. At ...