Volume No. 10 Issue No.: 3 Page No.: 537-540 Jan-Mar 2016

 

UTILIZATION OF DAIRY PROCESSING WASTE FOR VALUE ADDITION

 

Hend G.M., Sapkal R.S., Hirgude D.N. and Mehta A.R.

Department of Chemical Technology, Sant Gadgebaba, Amravati University, Amravati, Maharashtra (INDIA)

 

Received on : October 10, 2015

 

ABSTRACT

 

Whey is a by-product of cheese and casein manufacturing industry. Whey is considered as a waste of dairy industry that has disposed of as effluent. Whey represents an excellent source of functional and nutritional proteins, lipids, vitamins, minerals and lactose. Whey and whey protein concentrates are very much suitable for the formulation of nutritious soft drinks and high protein milk based beverages. Thermal stabilization of whey proteins carried out by different carbohydrates, which were made into whey beverages of acceptable quality. There was decrease in the amount of protein coagulated with increase in the concentration of disaccharides, sucrose by 25g, 50g, 75g and 100 g respectively. Similar study was extended for other sugars such as glucose, maltose and lactose and to chelating and emulsifying agent for thermal stability. Chemical and sensory evaluation for beverage samples was carried out by standard methods.

 

Keywords : Dairy processing, Whey, Stabilization, Beverage, Sensory evaluation

 

 

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