The Role of Lactobacillus delbrueckii ssp. bulgaricus on Chemical Composition of Whey of Cheese

Abstract

This research was performed to evaluate the the effect of addition of Lactobacillus delbrueckii subsp. bulgaricus (10 % v/v) on the protein and fat level of whey as compared to that of without addition, and rennet strength (1:10.000 and 1:20.000) through pasteurized milk followed by 40 minutes fermentation, added by rennet at different strengths, followed by incubation 40 hours. A Completely Randomize Design was performed to see the effect of treatment on protein and fat contents of whey. Samples were collected before ripening. The results indicated that the addition of culture influenced significantly whey yield than control with 1751, 33 and 1287, 33 ml, respectively, as well as total content of protein and fat of whey (P< 0.05), but not the concentration of protein and fat of whey. Keywords: Whey, Lactobacillus delbrueckii subsp. bulgaricus, Protein,Fat.