Abstract:
This study was conducted to produce ghee from braided cheese whey, The Chemical composition analysis of whey, butter and ghee were determined ( moisture , protein, fat, ash, lactose).
The physicochemical and sensory properties of ghee were identified (peroxide value, density and viscosity)
The results of chemical composition for whey (93.7, 0.86, 0.61, 0.48, 4.35), butter (46.47, 8.4, 33.13,3.5, 8.48) and ghee (0.45, 2.11, 91.97, 0.37,5.10) respectively for moisture, protein fat, ash, and lactose
The results of physicochemical properties of ghee (2.47, 0.9109, 39.29) respectively for peroxide value, density and viscosity.
The results of the sensory evaluation of the color, taste, and general acceptance of the product by a number of connoisseurs (15) did not show significant differences except for the flavor that was characterized by a higher of acceptance, the product was characterized by a higher degree of acceptance compared to ghee made from butter milk. From this study we conclude that ghee made from braided cheese whey has nutritional value that can be used in the manufacture of bakery and pastries.
