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首页> 外文期刊>International Dairy Journal >Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms
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Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

机译：使用羊奶奶酪的乳清制造发酵乳制品：在小农场中使用羊奶奶酪生产主要副产品的替代方案

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Adequate use of whey from sheep's milk cheese in smallholdings is a challenge. The possibility of producing a fermented dairy product manufactured by mixing sheep milk and whey at different concentrations was evaluated. Results showed that fermentation time, gel strength, acid content and difference in colour were proportional to the milk content. Post acidification was observed for almost all the samples for 35 days and resulted in a similar pH drop for the samples, but with different amounts of acid. The gels with 100% and 75%-milk samples remained stable during storage, while a slight (similar to 11%) or excessive (47%) whey separation was observed for gels with 30% and 15%-milk samples, respectively. In addition, good sensory acceptance was obtained for samples produced with >= 30% milk. Therefore, use of whey from sheep's milk cheese (<= 70%) for fermented dairy product manufacture is an interesting use for this sheep cheese waste. (C) 2020 Elsevier Ltd. All rights reserved.
机译：从绵羊的牛奶奶酪中充分使用乳清是一项挑战。 评价通过在不同浓度下混合羊乳和乳清制造的发酵乳制品的可能性。 结果表明，发酵时间，凝胶强度，酸含量和颜色差异与牛奶含量成比例。 几乎所有样品观察到后酸化35天，并导致样品类似的pH降，但酸的量不同。 在储存过程中，具有100％和75％-Milk样品的凝胶保持稳定，同时分别观察到具有30％和15％-Milk样品的凝胶的凝胶轻微（类似于11％）或过量（47％）乳清分离。 此外，可以获得良好的感官验收，用于用> = 30％牛奶生产的样品。 因此，从羊奶奶酪（<= 70％）的发酵乳制品制造的乳清是对这款绵羊奶酪废物的有趣使用。 （c）2020 elestvier有限公司保留所有权利。

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