Determination of milk components lost in whey during the manufacture of three cheese types
Abstract
103 words
A small-scale farm in Harare processes soft goat cheese from
goat milk and feta and gouda cheese from jersy cow milk. Milk
constituents were measured in milk and as residual components
in whey after processing cheese. Residual phosphorus and fat
were significantly lower in soft goat cheese whey than gouda
and feta (P<0.05) in that order while nitrogen was significantly
higher in soft goat cheese whey than gouda and feta cheese
(P<0.05) in that order. Whey from gouda cheese contains a
balance of nutrients for beverage and livestock feed
manufacture. Pre-treatment is required for all three whey types
before discharge to the environment.
Subjects
4 categoriesRelated papers
More in Working Document Series →- Strategic nutrient management of field pea in southwestern Uganda
- Effect of time of harvest, storage duration and fungicide treatment on soybean health
- Analysis of farmers’ adoption of zero grazing and knowledge of cattle reproductive parameters in western Kenya
- Socio-economic analysis of dairy feed technologies promoted in the Kenyan highlands