Abstract Adequate use of whey from sheep's milk cheese in smallholdings is a challenge. The possibility of producing a fermented dairy product manufactured by mixing sheep milk and whey at different concentrations was evaluated. Results showed that fermentation time, gel strength, acid content and difference in colour were proportional to the milk content. Post acidification was observed for almost all the samples for 35 days and resulted in a similar pH drop for the samples, but with different amounts of acid. The gels with 100% and 75%-milk samples remained stable during storage, while a slight (∼11%) or excessive (47%) whey separation was observed for gels with 30% and 15%-milk samples, respectively. In addition, good sensory acceptance was obtained for samples produced with ≥30% milk. Therefore, use of whey from sheep's milk cheese (≤70%) for fermented dairy product manufacture is an interesting use for this sheep cheese waste.

中文翻译：

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使用羊奶奶酪的乳清制造发酵乳制品：替代小农场使用羊奶奶酪生产的主要副产品

摘要 在小农场中充分使用来自羊奶奶酪的乳清是一项挑战。评估了通过混合不同浓度的羊奶和乳清来生产发酵乳制品的可能性。结果表明，发酵时间、凝胶强度、酸含量和颜色差异与牛奶含量成正比。几乎所有样品都观察到后酸化 35 天，导致样品的 pH 值下降相似，但酸量不同。含有 100% 和 75% 牛奶样品的凝胶在储存期间保持稳定，而含有 30% 和 15% 牛奶样品的凝胶分别观察到轻微 (~11%) 或过多 (47%) 的乳清分离。此外，使用≥30% 牛奶生产的样品获得了良好的感官接受度。因此，使用羊乳清