ASPECTS CONCERNING THE OBTAINMENT OF CHEESE WHEY CREAM FROM GOAT’S MILK WITH ONION AND DILL

Adriana DABIJA, Răzvan POMPARĂU

Abstract

Whey  is  a  valuable  by-product  resulting  from  the  manufacture  of  cheese,  which  in  our country is not fully exploited. The composition of the whey will vary depending on the characteristics of the milk from which it is obtained and the cheese manufacturing process. Whey contains the most soluble components of milk and casein and fat residue. This paper proposes a simple way to capitalize whey cream goat milk curd with onion and dill. Cheese whey cream from goat's milk with onion and dill contains only natural ingredients, whey being obtained after acidification of milk with natural goat curd, onion and dill. The product is an organic functional  food,  not  using  any  preservatives,  additives  or  genetically  modified  organisms. The  taste was smooth and the soft structure was obtained by slowly heating the whey at a maximum temperature
of 80°C. The product was analyzed for sensory, physicochemical points of view and determining the shelf life. Finally it was proposed as a way of packaging and marketing the finished product.

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