摘要：Chemical composition and some mineral matter content of the white cheese whey from ewe milk preserved by hydrogen peroxide (H2O2) and potassium sorbate were analyzed. In this research, ewe milk was preserved by the addition of H2O2 and potassium sorbate and different concentrates at room (18 oC-22 oC) and refrigeration temperature (4 oC-6 oC). Then, total 36 whey samples of white cheese produced with of starter culture and without starter culture were examined. Chemical composition of the whey samples were found as 9.26% dry matter, 1.47% butterfat, 1.76% protein and 0.60% ash Addition of H2O2, potassium sorbate and starter cultures to milk did not show any effect on the chemical composition of the whey. In 100 grams of the whey samples 39 mg Ca, 36 mg P, 138 mg K, 43 mg Na and 19 mg Mg were found. Treatment of milk with H2O2 and potassium sorbate decreased the Na concentration in the whey samples.
