Seasonal and regional variation in the composition of whey from Norwegian Cheddar-type and Dutch-type cheeses

被引：30

作者：

Johansen, AG ^{[1
]}

Vegarud, GE ^{[1
]}

Skeie, S ^{[1
]}

机构：

[1] Agr Univ Norway, Dept Food Sci, N-1432 As, Norway

来源：

INTERNATIONAL DAIRY JOURNAL | 2002年 / 12卷 / 07期

关键词：

whey; composition; seasonal variation; regional variation;

D O I：

10.1016/S0958-6946(02)00054-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The compositional variation in Norwegian whey from two cheese sources (Dutch and Cheddar-type cheeses) was analysed according to the type of cheese, geographical region and season of production. Whey composition found to differ between season and type of cheese in production, with the seasonal variation in the protein composition most clearly expressed in Cheddar-type cheese whey. The lowest protein concentrations were measured during spring season, and the maximum during summer season. The content of fat and urea was also significantly different at various times of the year. The geographical differences in whey composition and its interaction with season were investigated for Dutch-type cheese whey. The northern region of Norway showed a significantly different composition of the whey compared to the other investigated regions. The differences were expressed in higher content of total solids and fat, and different mineral compositions. The composition of Norwegian whey differed from cheese whey sources in other countries, particularly in terms of protein content and pH. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：621 / 629

页数：9

共 31 条

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