STUDY OF THE FEATURES OF THE COMPOSITION OF WHEY OBTAINED IN THE PRODUCTION OF PROTEIN PRODUCTS FROM GOAT AND SHEEP MILK
Abstract
The article presents the results of studies of the composition of whey obtained in the manufacture of protein products from goat and sheep milk. The highest content of fat, protein, solids and lactose in whey obtained in the production of protein products from sheep's milk has been established.
About the Authors
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
M. Eroshevich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Efimova E., Bespalova E., Dmitruk E., Virina S., Eroshevich M. STUDY OF THE FEATURES OF THE COMPOSITION OF WHEY OBTAINED IN THE PRODUCTION OF PROTEIN PRODUCTS FROM GOAT AND SHEEP MILK. Topical Issues of Processing of Meat and Milk Raw Materials. 2023;(18):141-149. (In Russ.)
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