Developing technologies for producing urda albumin cheese

Authors

  • Оксана Ярославівна Білик Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z. Gzhytskiy Str. Pekarska 50, Lviv, Ukraine 79010, Ukraine https://orcid.org/0000-0002-4582-4308
  • Григорій Васильович Дроник Lviv National University of Veterinary Medicine and Biotechnologies named after SZ Gzhytskiy Str. Pekarska 50, Lviv, Ukraine 79010, Ukraine https://orcid.org/0000-0001-7130-1669

DOI:

https://doi.org/10.15587/1729-4061.2014.25255

Keywords:

urda albumin cheese, sheep whey, cow whey, rheological properties, organoleptic estimatio

Abstract

One of the food industry priority trends concerns improving current and developing new technologies of functional food products. Using whey is a promising trend in the production of these products. Urda is an albumin cheese made of the whey of sheep milk. The product that is made exclusively of the sheep milk whey is rather expensive. However, using a blend of the sheep milk whey along with the cow milk can significantly reduce the cost of the finished product, and, in addition, use secondary raw materials efficiently.

The purpose of the research lies in developing a technology of producing the urda albumin cheese and in studying its organoleptic and rheological properties. The sheep and cow milk whey and its blends were used. The blend for preparing urda cheese was made in three ratios: 1:3, 1:1, 3:1. Following these proportions, the cheese was produced. The cheese made exclusively of the sheep milk whey served as control.

Organoleptic properties of the cheese samples under the experiment were determined by conventional methods. Rheological properties of cheese paste were estimated by using the “Labor” and “Zsuvomir” penetrometers.

As a result of the studies, the process of producing the urda albumin cheese was developed and described. The optimal ratio of whey made of sheep and cow milk for producing the urda cheese in industrial conditions makes 1:1. The produced cheese exhibits good organoleptic properties and is characterized by a high biological value. The results of determining the rheological properties of cheese correlate with their organoleptic estimation.

Author Biographies

Оксана Ярославівна Білик, Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z. Gzhytskiy Str. Pekarska 50, Lviv, Ukraine 79010

Assistant

Department of Technology of milk and milk products

Григорій Васильович Дроник, Lviv National University of Veterinary Medicine and Biotechnologies named after SZ Gzhytskiy Str. Pekarska 50, Lviv, Ukraine 79010

Doctor of Biology, Professor

Technology of milk and milk products

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Published

2014-06-20

How to Cite

Білик, О. Я., & Дроник, Г. В. (2014). Developing technologies for producing urda albumin cheese. Eastern-European Journal of Enterprise Technologies, 3(10(69), 49–53. https://doi.org/10.15587/1729-4061.2014.25255

Issue

Vol. 3 No. 10(69) (2014): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2014 Оксана Ярославівна Білик, Григорій Васильович Дроник

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