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Reuse of whey for the manufacture of cheese

, : Reuse of whey for the manufacture of cheese. XX International Dairy Congress, Vol E: 929-930

For preparation of bulk starter medium, whey was supplemented at a rate of 2.5% (on whey solids basis) with a mixture of 50% trisodium phosphate + 30% sodium citrate + 20% sodium hexametaphosphate; whey proteins were partially hydrolysed and 1% yeast extract and 2% tryptone were added. Ricotta cheese having the required USA compositional standard was made from a blend of 25 parts whole milk and 75 parts whey to which 500 p.p.m.


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