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Acido Whey
Introduction
Whey is a liquiduous product separated out from milk in the
preparation of paneer and cheese. The whey contains 6 to 7%
of total solids comprising of approximately 70% of lactose,
0.9% of protein and trace amount of water soluble vitamins,
minerals and fat. So far the whey is considered to be a waste
product in the dairy industry. A process has been developed
to produce a good soft beverage from this waste material.
This beverage unlike the other carbonated beverages which
are of little usefulness, has been found to be a very valuable
drink for health. Some of the important usefulness of this
beverage are :
- It has a good nutritional value
- It has therapeutic values namely
a. Protection against gastro-intestinal disorders
b. Bio- availability of vitamins
- It has three months shelf life under refrigeration.
- It is much cheaper in cost compared to the other known
and available beverages or, carbonated drinks
Process
The process for manufacturing Acido- whey soft drink consists
of the following steps:
1.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 the appropriated temperature for 20 minutes to kill the
micro organisms. It is then cooled to 40o C and is fed (without
disturbing the precipitate at the bottom) to incubation tank
pre-adjusted to the specified temperature.
2. Culture preparation
Whey is sterilised by heating for specified time followed
by cooling to 40o C and inoculated with required amount of
pure culture of the required species grown in litmus milk.
After the incubation for requisite time at desired temperature
the culture is cooled and it is further inoculated for the
preparation of intermediate and bulk culture in the same manner.
3. 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.
4. 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 the combination of pineapple and orange
essence at the required level. No colour is added in the product
as the colours are not stable in the product due to low pH
of the finished product.
5. Packaging and storage:
The prepared whey beverage is cooled to 50 C and then it
is filled in polypacks or glass bottles which are crown corked
after filling, if intended for immediate consumption. For
increased shelf life of product, beverage should be pasteurised
before packaging or alternatively pasteurised in the container.
Plant Parameters
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Capacity, KL/Year
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300
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No. of shifts / day
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3
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Working days / Yr
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300
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Land Reqd., m2
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4000
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Covered Area, m2
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Manpower
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Managerial
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2
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Skilled
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5
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Unskilled
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12
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Raw Material
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(Per KL)
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of product
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Whey, KL
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1.2
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Sugar, T
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0.08
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Essence, bottles
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600 Nos
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Culture, KL
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0.015
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Utilities
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(Per KL
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of product
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Power, KwH
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75
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Process water, KL
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6.5
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Raw water, KL
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10
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Fuel (LDO), KL
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0.1
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Plant & Machinery
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Fermentation vat
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Filtration unit
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Mixing tank,ss
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Filling m/c
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Boiler
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Storage tanks
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Paneer vat
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Cold storage
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For further information please contact
:
National Research Development Corporation
( A Government of India Enterprise )
20-22, Zamroodhpur Community Center
Kailash Colony Extension
New Delhi 110 048. India
Ph: +91-11-26419904, 26417821, 26480767, 26432627
Fax: 011-26231877, 26460506, 26478010
Website: www.nrdcindia.com
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