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标题：Composition and Mineral Content of Whey of Cheese Produced from Sheep Milk and Preserved by Hydrogen Peroxide and Potassium Sorbate
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作者：Ahmet Kurt ; Salih Özdemir
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1992
卷号：17
期号：2
出版社：Association of Food Technology, Turkey
摘要：Chemical composition and some mineral matter content of the white cheese whey from ewe milk preserved by hydrogen peroxide (H₂O₂) and potassium sorbate were analyzed. In this research, ewe milk was preserved by the addition of H₂O₂ and potassium sorbate and different concentrates at room (18 ^oC-22 ^oC) and refrigeration temperature (4 ^oC-6 ^oC). Then, total 36 whey samples of white cheese produced with of starter culture and without starter culture were examined. Chemical composition of the whey samples were found as 9.26% dry matter, 1.47% butterfat, 1.76% protein and 0.60% ash Addition of H₂O₂, potassium sorbate and starter cultures to milk did not show any effect on the chemical composition of the whey. In 100 grams of the whey samples 39 mg Ca, 36 mg P, 138 mg K, 43 mg Na and 19 mg Mg were found. Treatment of milk with H₂O₂ and potassium sorbate decreased the Na concentration in the whey samples.