بررسی میزان افت ترکیبات تغذیه‌ای در طی تولید ماست تغلیظ شده و پنیر لبنه در سطح صنعتی و به روش سپراتوری

Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products.
Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products.
Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products.
Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products.
Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products.