Peynire İşlenecek Süte Uygulanan Farklı İşlemlerin Peynir Suyu Niteliğine Etkisi

In this study whey samples taken during cheese production from a)  raw milk, b) LTLT pasteurized milk, c) milk to which %0.05 H2O2 was added and kept at 30 oC for 8 hours before being used and d) same milk as in section “c” but also heat treated at 55 oC for 10 minutes were analysed to determine the physical and chemical qualities. The results obtained from these analysis could be summarized as below. Titration acidity, pH, specific gravity and fat contents of cheese whey samples were effected at pl0.01 level by the different treatments applied to cheese milk. While solids not fat content of whey was effected at pl0.05 level, dry matter, lactose and protein contents were not effected (pg0.05) by the treatments.