Whey Research Paper

Whey a by-product in the manufacturing of dairy products mainly cheese, paneer and shows great potential for the development of dairy products due its nutritional value since it is not only a source of the most biological valuable proteins but also rich in proteins, but also rich in minerals and vitamins mainly riboflavin. Whey constitute about 80-90% of the volume of milk used for conversion into channa, paneer, cheese and casein. When it is drained off, there is a great loss of nutrients, creating a serious problem of environmental pollution. Depending on the type of casein coagulation, whey can be sweet or acid.

Sweet whey: titratable acidity 0.10-0.20%, pH 5.8-6.6.

Medium acid whey: titratable acidity 0.2- 0.4%, pH 5- 5.8

Acid whey: titratable acidity >0.40%, pH > 5.0

Whey composition and properties

Composition and properties of whey mainly depend

Acid whey permeate would give a pleasantly tart flavor to the product. Sienkiewicz and Riede (1990) developed one such product by inoculation of acid whey permeate with kefir fungi (30% addition, 5 hr incubation at 77°F). The fermented whey beverage contains 0.6-0.7% lactic acid and 0.8-0.95% alcohol. Koumiss-like drinks can be produced with mixtures of whey and buttermilk or by mixing whey and milk for fermentation. A koumiss-type product with skimmilk/whey blend has been developed Guan and Brunner (1987) in which the mixture has 2.5% added saccharose, prepared by inoculating with 2.5-10% of a culture containing lactobacilli and yeast and incubated at 78°F for 12-15 hr to a lactic acid content of 1%. The fermented product is stirred, homogenized and bottled in glass bottles. The bottles are stored at 68-77°F for 2 hr to produce some CO2 and alcohol, and then cooled to less than 40°F. The koumiss-like product has a shelf life of 4 weeks at