ATL\RDA SERUM ESTERAl SISTE~(İNİ:"i BELİRLENl\IESİ 255
12. Karninski, M., Urbanasko, H. (1980). Slruelure Geneıiquc fks Chevaux Arabes de Franee : Varianls Eleelro/,here liqııes smıgııins. Reve. Med. Vel. 131; 613-626.
13. Nishirnura, T. and Watanabe, S. (!974). Sludies on serum eslerase iso:;ymesiııPO/II';;S •
.l.of i\grieııltura! Scicııcc of ılır. Tokya Dnivcrsiıy.
ıa,
231-237.14. Okhi, Y., Oliver, W.T. and Funnel, H.S. (1964). Mıılıip!" forms ~feholir.es!erase iıı /ıorse, pasma. i\'alurc. 201; :j06.
iS. Scott, A.M. R(1979). Prea!bıımiııs ii! Arab hnrses: a modelifor a be~ıer interprelaliol! of Ilıe sysıem. XVi ılı Confereı:cr. ISABR, Absıracıs, 4: IV, 180-190.
lG. Trornrnershausen, B. and Clark, R.S. (ı 985). Blood grou/, aııd /JToleiJıpolymorphism gwe freqııcw.ics for SCiCt, breedj' of horsesiııIhe L'ııiled Slates. Anim. Dlood. Grps. Biochcm.
GencI.. 16; 93-108.
17. Van Haeringen, W.A. and Van Haeringen, H. (I 992), Genetir markers in Friesian
A. O. Vet. Fak. Derg.
40 (2): 256-260 1993
NUTRmONll VllUE OF CHHANAWHEY
Suzan Yalçm
1V. Nigel Wade
2Md.
NozDlulHassan
3Chhana peyniraltı 5Uyunun besin değeri
Özet:
Bu araştırma, clzhana peyniraltı SIl)'Unll1ıbesin değerini incelemek ve kullanımına ışık tutacak bilgileri elde etmek amacıyla )'ap ıldı.Chhana peyniraltı suyu kimyasal bileşim ı'Cdiğer analitik vcrilCl)'önünden incelendi.
Araştırma sonucunda, chhana peyniraltı suyunun besin değerinin )lüksek olduğu ve bijylece gıda endüstrisinde çeşitli ürünlerin hazırlanmasında kullanı-labileceği kanısına varılmıştır.
SUDlDlary: This stueb' was carried out to investigate the nutritional value of chhana whey and to ohtain some basic information for its ııtilü:ation. Chhana whey was analy:;:edfor elzemical composition and other analytical data.
Based on this study, it is conclllded that chlıana wlıey has a higlıly nutri-tive value, thus indicating that chhana whey could be ıısed for the preparatioıı of various products in food industry.
Introduction
Cheesc is mauufactured
throughout the world and an inevİtablc
consequep.ce of this process is the formation of whey after the
coa-gulatiof'., cutting ap.d heat treatmel'.t of the curd, or equivalent
ope-ration. Cheesc whey can be a highly polluting waste product with a
biological oxygen demand reaching 60 000 mg /1 in some cases.
For-tunately many cheesc whcys can be
ııSed for feeding livestock or
con-i Department of Food Hygiene and Technology, Veterinary Faculty, Selçuk Univer-sity, Çimenlik, 42020, Konya, Turkey.2 Department of Food Sciencc and Technology, The Scottish Agricultural College, Auchincruive, Xear Ayr, KA 6 5 HW, Scotland-UK.
3 Department of Dairy Scİencc, Bangladcsh Agricultural University, Mymensİngh, Bangladesh.
~UTRJTIONAL VALUE OF CHHV\'A WHEY
verted İrı.to corı.ccntrated or drİed whey for use as a rood İngrediel~t in products. Dcmineralized cheesc wheys are an exceller.t ba~c for "humarı.izcd' il'Jal'.t formula tiOl'.s uscd as a su pplcnvTt to nr sulıst
İ-tııte for human lıreast milk
(.'},:'1,6).
UrıJortünal.ely, acid cheesc whey:; derivcel from sr,nıe sort chcesc and acid curd mamıfacturiı'.g process are P.ot so readily processed iı'.to useful by-prcduct. Chhana is a milk curd prodııct whiclı is very po~ pular in the Far East. Chhana obtained from cow's milk lıy a eornbi-natioıı. of heat and acid coagulatiOJ~ is used il'. the maı'.ufacturc of sweetmcat dcliacies slIch as "rasogolla".
Chhana whey is comidered as a wastl' produet ar~d it is carelcssl~T thrO\\'lt out caıısiı~g the pollutiOJ'.. The majo i' problem with ",hey
utilizatiorı. is that there is not enough research. Very littlc ipJorma1.io~'. on the EutritiOl'.al value of elıhana whey is available (I
O,
i i~."VIHT. corı.siderirı.g the p.utritioı'.al aspeet~ of whey ap.d it~ utilization, it is p.ecessary to have souP.c1 irı.formatioJ! ün compositi(w .. Thercfore, this research was carried out to detnmiLe p.utriel'.t compositiorı. of chharı.a whey arı.d to ohtain same basic inforınatiol'. to iı~\'estigatc the fcasibiJity of u tilizatiOl'. of ehhaıı.a whey.Materİal and Methods
Raw matcrials: Co\\' milk was obtaiı'.ed from the farm of Tl\(' Scottish Agricultural College, Auchil'.eruive. Citrie acid was obtail'.cd from BDH Ltd. anel solutions of thi~ eompouı~el \\-Tre mack IIp frcslıly
prior to use.
Pn~paratior~ of dıhana whey: Advice was reeeived from PUl'jrath (9) of the ~atioı'.al Dairy Development Boarcl cl' Ip.dia Olı the
maı~u-facturl' of chhaı'.a. This procedııre ",as adopted to obtain elıhana whey, exeept that a highcr eitrie acid cOP.ecl'.tratioı~ of 5
%
(w jw) was used to reduce the pH value to rıbtain protein coagulatiol\. Fresh raw whole milk was heatcd to 85"C ar.d hdl! at that temperature for 5 minutes. Milk proteins wcre coagulated at 70"(: anel a pH of 4.8 to 5.0 usİrı.g a 5%
(w jw) aqucous citric acid solutioE. The whey ,vas separated from the curd ming a eylindirieal chesese moulel aııcl muslin cloth. The whey samplcs from all the six trials \yere <ııı.alyscd İmmecliately.Allalysis: Total soJids and ash were determip.cd by the gravimct-ric method (2). Total protein (ıı.itrogeı'. x G
.:13)
was (!etermil'.ee! ıısil\g"C:Oıısti llll'ni
2;;a SUZM, Y:\LÇIl'\ - V. "iGEL \\:\DE - ~lD. l'\ODlUL HASSA!\'
the micro-.kjcldahl method (2). fat COl'.tect \Vas o btail'.cd aecordiı:g to the Rose.-Gottlicb method (3). Lactose cOI'.ter.t was dctermir.ed by difference. Vitami!'.
C
was detcrmiı'.cd titrimctrieally(8).
The pH measuremeEt \Vas carried out ıısıng a Pye Ur.İcam pH meter (model 290 MIZ II) fitted with a staıı.dard combir.ed gIasss electrade. Eı'.ergy value was calculated usil'.g by the Atwater system (I 2). For the mı-neral analysis, aı'. adapted iı'.ductively eouplcd plasma at(jmic cmıssıon speetra method (I) was used. 1\11 ar:a!)'-sis were earricd out İı: duplica-tc.Results and Dİscussİon
Results of ehernical analysis of chhaıı.a whey are gıveı'. ın TabIc i aı,d 2.
Tablc i sho\vs that the mean value of total soJids ip. ch hana wiıcy \vas 6.80
%.
Siegh ar:d ıvlathur (IO)
and Sir.gh anı Ray (I 1) reportcd tlw total solids cor.tcl'.t iı'. whey as G .91%
ar.d 6.:>8% ,
rcspectivcly. The mcar. p-oteiı: COI'.tel,t (Jf 0.36%
obscrvccl ın this study \vasal-,[,,,bil' i. ehl'mic,,1 composiıian or e1llıaııa __hey i\!can
i
Standard valııc dcviation TOL" solids (~:,) 6.80 :1:. 0.0'i Total protcin (0;,) 0.3G .--,
0.01Fat (~~) 0.G9
-'
- 0.08Lactosc (%) 'i.08 ~. 0.0+
-Ash ((~(i) O.GG :t: O.C'I
Vitamin C (mgflOO ını) O.:H ::i: 0.06 pH
i
4.98 :1: 0.03-!hTrage of sİ" rcplicates.
Ld,k :lo i\Iicroıııııril'nt contcoııl or chlı,tIla \Vlıc)', ıng/IOO ını
~1can
i
Standardi
Constİtucnt value ucviation Sodium 45.00 ::i: 0.52 Cakiunı 85.00 :1, 1. 46 PlıOSphOl'llS 59.fi7 :i.: O.4i ;\!aghcsiıı!lli
10.00 :l: 0.03l'otassium 150.33
.,.
:2.49i
!-
l'\UTlUrıO:\AL VALUE OF CIIH.\i'<A WHE',' :!59
most similar value of O .37
%
reported by Sil'.gh and Mathur (10). But Sil'.gh al'.d Ray (ll) obsen'cd a higher value of 0.61%
in clıha,,-a whey. The mea!'. fat cOI'.ter.t iJ~ chhaı~a whey \Vas fouı~d to be () .G()%
whieh was higher thal'. the values reported by some inn~stig-ator,(10,
i1).
The mear. lactose value of-1.08
%
observed in this study was the same average value reported by Sir.gh ar.d l'vlathur (I O). A \'alue of 5 .18%
laetose cor.ter.t of ehha!'.a whey was reported by Sir.glı al'.d Ray (I I). The meal'. ash co!'.ter.t iıı. chhal'.a whey was obscrved to be O .66%
whieh was highcr thal'. the \'alue of O 5)%
reportcd for whey by Sip.gh ap.d Mathur(ı
O). As shOWJ'. il'. Table i, meap. vita-min C value was () .34 m~;ı 00 mi a!'.d mear. valne ofr-H
of clıhaı'.a whey was 4.98.lt can be said that 1 kg dıhana \\Ihey supplies about 272 .86 -5.82 keal of energy.
Table 2 s!ıows that mean sodium, eakium, p!ıosphon,s, mag-nesium aı~d potassium values as mgflOO mi iı~ chhaı~a \\Ihey wcre found to be
45.00,85.00,59.67,
LO,00 a!'.d150.33,
respcetivdy. In eomparisoıı. with micronutri(T.t Cop.tc!'.t of milk(7),
chhaJl.a whey appears to be equally "alııable sourees of sodium, magncsinm and potassium.Condusion
This sun'eY has proviclc<l soul'.d eompositioı'.al data for clılıal'.a whey. Comequel'.t1y, it is evide!'.t from this study that clıhar.a whey is a highly r.utritious procluet. Obviously, development of aıı.y pro-cess for its utilization would be of great bCI'.efit to the dairy ir.dustr)'.
References
1. Alexander, R.H. and Diııon,
J.
(198.'". "lıılmdl/clion of lC/, •.II:S loa/l.'lgricl/iı',rrıira-boralory", Thc Spceialist, Tlıcrına! Elcetron Ltd 3:iO Bircl",oo<! Boule\"an.1, \\'arring-ton, Chcshire.
2. Association of Official Agricultural Chemists (ı 9lH). "aHicia! Aletlwds (~i
Aıı,,(v-sis". 14 th ed" \Vashington, OC.
3. British Standards Institution (1966). BS 2472. British Standards Instillltioı!, London.
2(,0
suz.'\~
Y:\LÇ:ı:'\ - V. 1\İGEL \VADE:-.m.
~OZMCL HASSA!\":l. Mann,E.J. (1987). W/zc)'"tilis(/Iioıı-/ımll. DairyIpd. Int.,:>:!: 12...13.
G. Mann, E.J. (19B8). Whcy lI~ilisaıiolı-p(/rt 2. D,jry Ind. Int., :-,3:G.}.
7. Paul, A.A. and Southgatc, D.A.T. (193:,) .. H'(;",,'e a(/d Il'iddou'so,,'s T/ze Com/milioıı t!f Foods". -1 ılı ed., E1sc\.ier
i
~;orıh-I iollarıd llionıcr!icod Press, Arnslerdam.IL. Pearson, D. (i 97:ı). "T/zı CI/ell/i((l1Aıın!yıini Foods". 7 ılı cd., ehurclıill livin~sıo,.,e. 9. Punjrath, J.S. (l9H~J). I'ıi,.'aı" Comll/wıirati"". :\aıioınl Dairy Dcvelopıııcnı Bo;ırd,
AnancL.
10. Singh, G.P. and Mathur, M.L. (197:~). Ch/W(/" ,cltq-iıs (OmjJosilio(/. Indi:u!
J.
DairySci., :!6: 201-:!03.
ll. Singh, G.P. and Ray, T.K. (1977). FIFet (~fmilk (Mguial/Is 011 ~Ite'lu(/Iiı)'
01
dı/wl/a alıJ (/zıtmza w/z''j'.,}. Food Sci. ar.d Tcclı., 1.1::':0;,-207.12. Watt, B.K. and Merrill, A.L. (19fj:~L "Coll1/losiliolı ol Foods ...JIm,., I'Nressed, Pl'CI!c7,cd".
