تاثير ماده خشك شير بر راندمان پنير و درصد چربي و پروتيين آب پنير

Standardization of solid-non-fat and Itʹs effect on Iranian white cheese and whey chemical composition

In this research for standardization of milk protein, five treatments (five milk with different dry matter ordinary milk use in cheese making as control treatment and control milk with 1%, 2%, 3% skimmed milk powder and 10% water as four other treatments) were seleted and it is noticable that fat/solid-non-fat ratio was retained constant, the influence of different concentration of milk dry matter on Iranian white cheese yield and protein contents was investigated. Present treatment were analysed by using complete randmised block design with factortial test and for comparison the mean, the Duncanʹs Multiple Range test (p=%1) was used. The results of this research showed that using the dry matter, indicated a significant increase in cheese yield and fat in dry matter content, wherase fat content of whey declined.