EXAMINATION OF THE COMPOSITION OF WHEY FROM MIXED CHEESE

Tomska, Kristina and Tomovska, Julijana and Magerovska, Milena (2024) EXAMINATION OF THE COMPOSITION OF WHEY FROM MIXED CHEESE. IJFTN International Journal of Food Technology and Nutrition, 7 (13-14). pp. 86-93. ISSN 2671-3071

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Abstract

In recent years, the ingredients of milk represent a functional food, because their use has a great effect on health. Whey is a byproduct of cheese production, which was previously considered waste. Whey proteins strengthen the immune system by helping the body produce the antioxidant glutathione, which protects against free radicals, pollution, toxins and infections. In this research we examine the composition of whey (minerals: Ca, K, Fe and P, total proteins and albumins) from mixed cheese from the "Ideal Shipka" dairy factory - Bitola. All parameters were determined spectrophotometrically, spectrophotometric, photometric - colorimetric and nephelometric methods were applied to prove the amount of certain components present in the whey composition. From the obtained results we can see that whey has the highest amount of total proteins, it contains 17.6 g/L, from which amount of albumen is 1,99 g/L. Of the minerals, the highest value was obtained for potassium 26,6 mmol/l, followed by calcium 9,47 mmol/l, amount of phosphorus was 9,39 mmol/l, while iron is found in a very small percentage 11,74 µmol/l. From the research we can conclude that whey contains a large percentage of total proteins, and of the minerals potassium. Thus, whey can be used as a dietary supplement for protein and potassium and it is attractive product for both the food and pharmaceutical industries and consumers.

Item Type:	Article
Uncontrolled Keywords:	whey, protein, minerals, spectrophotometry.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	25 Sep 2024 13:07
Last Modified:	25 Sep 2024 13:07
URI:	http://eprints.unite.edu.mk/id/eprint/1675

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