The influence of whey cheese production pecularities on it's biological value

Title of master’s work – „The influence of whey cheese production pecularities on it‘s biological value“. Research advisor: prof., dr. Dalia Sekmokienė. Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality. Veterinary Food Safety. Research work was carried out in 2011 – 2014. Paperwork volume – 54 pages, presented 6 tables, 30 pictures, 2 supplements, 65 used references in the list of references. Aim of the thesis: perform the analysis of whey cheese production, quality and consumption characteristics. Objectives of the study: 1. Review of the literature on the use of whey in the food industry and their impact on health, whey cheese technology and assortment. 2. Whey cheese production using plants and their extracts which are known to have aromatic, antimicrobial and antioxidant properties. 3. Perform the prepared cheese composition and sensory analysis. 4. Analyze how the information is presented on Ricotta cheese labels in compliance with HN 119:2002 requirements. 5. Conduct a consumer survey on the use of whey cheese. During the study the plants with the most flavouring and health providing features (gumbo, honey bush, sunflowers, goutweed, dill, parsley) were selected and used when producing whey cheese. Whey cheese sensory evaluation was carried out in the three ways: evaluation of sensory properties, a descriptive - profiled analysis, and evaluation of sensory acceptability. When evaluating the whey cheese, the study showed that in terms of taste, aroma and appearance the whey cheese with honey bush tea was distinguished and it had very good acceptability, therefore it got the most points from the evaluators. Ricotta cheese with sunflower seeds and goutweed, Gjetost cheese were least liked among the evaluators. Consumer trends analysis revealed that customers miss whey cheeses range trade. Few know about whey protein on health. Would like more information about the health benefits of whey and whey products for greater range