Acta Scientiarum Polonorum Technologia Alimentaria

Introduction. A new trend in food production is to use a whey proteins as a food additives. The aim of this research project was to evaluate the impact of increased proportions of whey proteins in sheep milk on the course of its fermentation process.

Material and methods. The materials used in the experiments was sheep and cow milk of natural ratio of whey to casein proteins (1:4) and sheep milk in which the ratio of whey to casein proteins amounted to 1:1 and 4:1. The dynamics of the fermentation process and the stability of final products was described on the basis of pH value, titratable acidity, lactose, galactose and lactic acid content.

Results. Higher, in relation to natural, ratios of whey to casein proteins (1:1 and 4:1) in sheep milk increased the acidity of the final product after incubation and decreased the degree of fermented lactose. The cooling storage of fermented milks failed to affect changes in pH value, titratable acidity, galactose and lactic acid content of the final products.

Conclusion. Changes in ratios of whey to casein proteins result in differences in dynamics of sheep milk fermentation but not influenced on final product’s stability.