STUDY OF THE DIFFERENT WAYS OF PROTEINS EXTRACTION FROM SHEEP AND COW WHEY FOR “URDA” CHEESE PRODUCTION

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), excessive 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

Study of the Different Ways of Proteins Extraction From Sheep and Cow Whey for “Urda” Cheese Production

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), excessive 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

STUDY OF THE DIFFERENT WAYS OF PROTEINS EXTRACTION FROM SHEEP AND COW WHEY FOR “URDA” CHEESE PRODUCTION

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), excessive 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

Обґрунтування способу виділення білків із овечої та коров’ячої сироваток для виробництва сиру «Урда»

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 3:1Обоснованы способы выделения белков из овечьей и коровьей сыворотки для производства сыра «Урда». Установлена одинаковая зависимость влияния способа выделения белков как из овечьей, так и с коровьей сыворотки, на выход белковой массы. Наибольший выход белковой массы был при хлоркальциевом способе выделения. Наименьший выход отмечен при тепловом способе. Выход белковой массы из овечьей сыворотки в 1,60 раз выше, чем из коровьей сыворотки. Для производства альбуминового сыра «Урда» может быть использован тепловой способ выделения белковОбґрунтовано способи виділення білків із овечої та коров’ячої сироваток для виробництва сиру «Урда». Встановлено однакову залежність впливу способу виділення білків як з овечої, так і з коров’ячої сироваток, на вихід білкової маси. Найбільший вихід білкової маси був при хлоркальцієвому способі виділення. Найменший вихід відзначено при тепловому способі. Вихід білкової маси з овечої сироватки у 1,60 раз вищий, ніж з коров’ячої сироватки. Отже, для виробництва альбумінового сиру «Урда» може бути використаний тепловий спосіб виділення білкі

Substantiation of the Method of Protein Extraction From Sheep and Cow Whey for Producing the Cheese "Urda"

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: