Biochemical
and Biotechnology -Acido
Whey from Dairy Waste
Introduction
A premier technology providing institution
for indeginously developed technologies is offering
technology for making acido whey from dairy waste. Whey
is a liquiduous product separated out from milk, during
preparation of paneer and cheese. The whey contains
6 to 7% semi- solids comprising approximately 70% of
lactose, 0.9% of protein and traces of water soluble
vitamins, minerals and fat. Generally the whey is considered
to be a waste product in the dairy industry. The process
for manufacturing acido-whey soft drink consists of
the following steps:
Collection of
whey and its standardisation:
The whey obtained form cheese and paneer making is passed
through the cream separator to remove fat and then heated
to appropriated temperature for 20 minutes to kill the
micro organisms. It is cooled to 400C and is fed to
incubation tank pre adjusted to the specified temperature.
Culture Preparation:
Whey is sterilised by heating for specified time followed
by cooling and inoculated with required amount of pure
culture of the required species grown in litmus milk.
After the incubation the culture is cooled and further
inoculated for preparation of intermediate and bulk
culture.
Fermentation process:
The cold-heat treated whey is inoculated with a pure
and active culture at a desired level. After inoculation,
when the acidity of the whey reaches at the desired
level the fermented whey is cooled and filtered through
the filter press.
Fortification with sugar and flavour:
Filtered fermented whey is first fortified with sugar
in the form of 50% clear sugar syrup free from micro-organisms
and then flavoured with a combination of pineapple and
orange essence at the required level.
Packing and
storage:
The prepared whey beverage is cooled to 5OC and filled
in poly-packs or glass bottles, for immediate consumption.
For increased shelf life, bevarage is pasturised before
packaging or alternatively in the container.
Areas of Application
Nutritious food supplement. Therapeutic
treatment for gastro-intestinal disorders and deficiency
of vitamins.
Advantages
Pasturised acido whey has three
months shelf life under refrigeration
Good nutritional value
Therapeutic capability for protection
against gastro-intestinal disorders and deficiency
of vitamins
Much cheaper as compared to the
other beverages or carbonated drinks.
Environment friendly process as
it utilises dairy waste but does not generate any
effluents
