Production of Yoghurt and White Cheese from Reconstituted Whole Fat Dry Milk in Sweet Whey and Studying There Chemical and Sensory Properties

Abstract

This study was achieved in the laboratories of faculty of Agriculture - Damascus University and aimed to use sweet whey in manufactured white cheese and yoghurt and study it’s effect on the chemical and sensory properties of both products. The effect of adding 0.5% casein was also studied. The chemical tests that involved the total solid, protein, ash,  fat, soluble nitrogen and pH, and the sensory evaluation were studied on the third day of manufacturing and during storage period at (4±1°C) for 17 days. , It was found that dry matter was higher for each of the yoghurt and white cheese made from milk recovered with whey compared with the control Reconstituted with water, while the percentage of dry matter was higher when using casein 0.5%. The use of whey in Reconstituted also affected the soluble nitrogen in the cheese, which was higher compared to the control, In terms of sensory evaluation, all samples were accepted by the jury, but the control remained better in terms of taste and smell compared to samples Reconstituted using whey. In terms of texture, the use of whey had a significant effect compared to the control where the samples Reconstituted with the whey were better acceptable, and an improvement was noted in the qualities of yoghurt and cheese made from milk Reconstituted with the whey with the increase in the preservation time.