Physical-chemical profile of the whey of minas-padrao and mozzarella cheeses produced in some regions of Minas Gerais state

The physical-chemical profile of the whey of mozzarella and minas-padrao cheeses was studied in four regions ("Alto Sao Francisco", "Zona Metalurgica", "Zona da Mata" and "Sul de Minas') which produce milk and cheese in Minas Gerais. Due to the lack of a specific identity and a quality pattern for cheese whey, the results can be taken as a base to develop such patterns. The mean values found for mozzarella cheese whey were: - 0.565+/-0.031 degrees H for freezing point; 6.19-40.26 for pH; 13.16+/-3.08 degrees D for titratable acidity; 6.33+/-0.43g/100g for total solids; 93.67+/-40.43g/100g for moisture; 0.77+/--60.26g/100g for fat; 0.84+/-40.04g/100g for protein; 4.42+/-0.68g/100g for lactose; 0.47+/-60.04 g/100g for ashes; 0.18+/-0.01g/100g for chlorine and 1.0253+/-0.0006for density. In relation to minas-padrao cheese whey, the following mean results were obtained: -0.555+/-0.030 degrees H for freezing point; 6.30+/-0.31 for pH; 12.48+/-2.07 degrees D for titratable acidity; 6.28+/-0.51g/100g for total solids; 93.97+/-0.54 g/100g for moisture; 0.70+/-0.21g/100g for fat,0.80+/-0.04g/100g for protein; 4.12=/-0.36g/100g for lactose; 0.49+/-0.03g/100g for ashes; 0.20+/-0.01g/100g for chlorine and 1.0249+/-0.0009 for density. No statistical difference between those types of whey was observed, but difference among wheys from regions for freezing point, total solids, moisture and densiy as well as interaction whey x regions for protein, titratable acidity, fat, and chorine were found Only lactose and ash contents did not present any statistical difference.