Physicochemical properties of whey obtained during the production of cheeses with addition of whey proteins

摘要

Curd cheeses were produced from cow milk after addn. of whey proteins (2-20% by mass) or without any additives. An increase in the additive content to above 2% resulted in a slight decrease in a whey vol. (less than 25%) and a significant increase in proteins and fat content (above 200 and 70%, resp.).