Obtaining crude whey

Milk for cheese manufacturing was produced from Saanen goats at Embrapa Goats and Sheep, located in Sobral, Ceará, Brazil. Twenty four batches of whey from goat Coalho cheese, produced as described by Egito & Laguna (1999) using chymosin from Aspergillus niger var. awamori (Ha-la^® coagulant; Chr. Hansen, Valinhos, Brazil) and a mesophilic homofermentative culture of Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris (R-704 lactic culture; Chr. Hansen, Valinhos, Brazil), were supplied by Embrapa. Twelve batches (2, 3, 4, 5, 6, 7, 14, 15, 16, 17, 18 and 24) were produced during spring/summer (October–March), 11 batches (1, 8, 9, 10, 11, 12, 13, 19, 20, 21 and 22) were produced during autumn/winter (April–September) and one of the batches has an undetermined production. Within these batches, 17 mixtures (1/2, 1/3, 3/4, 4/5, 5/6, 6/7, 7/8, 8/9, 9/10, 10/11, 11/12, 13/14, 15/16, 17/18, 19/20, 21/22 and 23/24) were made without following seasons of the year, in the proportion of 1:1 to obtain a total of 41 samples of goat cheese whey.