Swelam, S., Mehnna, N., El-Henday, W., Abd El-Aziz, A. (2023). Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products. Journal of Food and Dairy Sciences, 14(5), 129-135. doi: 10.21608/jfds.2023.205559.1107
Seham Swelam; N. M. Mehnna; Wafaa M. El-Henday; A. M. Abd El-Aziz. "Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products". Journal of Food and Dairy Sciences, 14, 5, 2023, 129-135. doi: 10.21608/jfds.2023.205559.1107
Swelam, S., Mehnna, N., El-Henday, W., Abd El-Aziz, A. (2023). 'Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products', Journal of Food and Dairy Sciences, 14(5), pp. 129-135. doi: 10.21608/jfds.2023.205559.1107
Swelam, S., Mehnna, N., El-Henday, W., Abd El-Aziz, A. Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products. Journal of Food and Dairy Sciences, 2023; 14(5): 129-135. doi: 10.21608/jfds.2023.205559.1107
Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products
1Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El-Sheikh 33516, Egypt;
2Department of Food Technol. Res. Inst., Agric. Res. Center , Egypt
Abstract
Ras cheese whey is a by–product produced during cheese making. It has healthy nutritional contents that are nearly equal to half of the nutritional value of milk. However, it is completely wasted.The objective of this study is to utilize Ras cheese salt whey (W) in manufacturing cream (WC), butter (WB), and ghee (WG). The prepared products were analyzed and compared with those made from cow´s milk [milk cream,(MC), milk butter (MB) and milk ghee (MG),]. The attained results revealed that the yield of WB was significantly higher (82.12%) than in MB (65.84%), and almost the same in WG, and MG. The WC had lower values, protein, and lactose but contained higher acidity total solids, fat and ash than MC. Insignificant differences were observed in total solids, and fat contents in WB compared to MB, while acidity and ash in WB were higher compared to MB. Profiles of fatty acids (FA) were different in the prepared ghee since WG was richer in short and medium–chain FA than MG, while the opposite was recorded concerning long-chain FA. The prepared WG was characterized by much higher values for saponification No., acid value, Reichert, and Polenske values while slightly lower values for ester and thiobarbituric acid (TBA) than MG. The total sensory properties of WG and MG were very close and did not differ in the case of WG and MG. Counts of total bacteria, yeast, and moulds were higher in cream, and butter prepared from whey than those prepared from milk.
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