Investigation of chemical composition of the whey received at white cheese production in SR Macedonia

Određivan je kemijski sastav surutke, dobivene pri izradi bijelog mekog sira, proizvedenog od kravljeg mlijeka te iz mješavine kravljeg i ovčjeg mlijeka u različitim odnosima. Ispitivane su sljedeće komponente: kiselost (°T), pH, slobodne, vezane i ukupne kiseline, mliječna mast, bjelančevine, mliječni šećer, pepeo, suha tvar i mast u suhoj tvari. Rezultati ukazuju da se ispitivana surutka odlikuje visokom biološkom vrijednošću.The authors investigated the chemical composition of the whey received of the manufacturing of white soft cheese made from the cow\u27s milk and from, a mixture of cow\u27s and sheep milk in a relation of 75 : 25, 50 : 50 and 25 : 75%. In the whey were estimated: acidity (°T), pH, free, hounded and total acids, fat, total proteins, sugar, ash and dry matters. According to obtained results could be concluded that: the whey is containing compounds with a high biological value and could he utilized in the human nutrition or in the food industry additives