Milk Urea Disappears During Milk Processing into Cheese

The purpose of this experiment was to evaluate first to what extent a well-known dose of urea added deliberately to milk can be found in the same concentration in cheese or milk whey and second how it determines the development of milk processing. Urea was added to milk in increasing amounts from 0,...

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Bibliographic Details
Published inLucrări științifice zootehnie şi biotehnologii Vol. 44; no. 2; p. 455
Main Authors Cornelia Vintilă, Adela Marcu
Format Journal Article
LanguageEnglish
Published Agroprint Timisoara 01.11.2023
Subjects
cheese
coagulation
milk urea
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Summary:The purpose of this experiment was to evaluate first to what extent a well-known dose of urea added deliberately to milk can be found in the same concentration in cheese or milk whey and second how it determines the development of milk processing. Urea was added to milk in increasing amounts from 0,5 mg to 28 mg / 100 ml milk. Obtained data revealed the fact that added urea in milk can be found after coagulation as well in cheese and also in milk whey. During maturation period, urea concentration from cheese is stepwise reduced and is proportional with initial concentration. Cheese with lower content than 3 mg urea, loses this substance in the first 14 days of maturation and keeping. From our experiment we can see that presence of milk urea reduces to half the time of coagulation compared to the milk without urea.
ISSN:1841-9364
1841-9364