摘要：Effect of pasteurization and usage of starter culture on the composition of whey during manufacturing white pickled cheese. In this research, effects of milk used as rawer pasteurized (72 oC-2 min) and usage of starter cultures on the composition of whey have been investigated. Cheese are manufactured by using raw milk without starter (A1), raw milk with local starter (A2), raw milk with commercial starter (A3), pasteurized milk without starter (B1), pasteurized milk with local starter (B2) and pasteurized milk with commercial starter (B3). - Total solids and nitrogenous matter of A1, A2 and A3 wheys were found higher than B1, B2 and B3 wheys. Difference was significant (p<0.01). Other factor was found insignificant. - Experimental factors did not cause significant effects on the fat content of wheys. - Usage of starters created important differences on the ash content of wheys (p<0.01). Thus ash content of wheys of the cheeses with starters found higher than the wheys of the cheeses without starters. Effect of pasteurization was found insignificant on the ash content of wheys.
