M. Seethalakshmi ¹, P. Dhanapriya ¹, D. Govindammal ¹, M. Shankar ¹, M. Mayilvaganan ¹

Affiliations
1 Gandhigram Rural University Gandhigram - 624 302, Dindigul District, Tamil Nadu, IN

Abstract

Whey, which is obtained as a by-product during the manufacture of products such as paneer, chhana, shrikhand and cheese, is considered to be a reliable source of a number of high quality and biologically active proteins, carbohydrates and minerals. It has an efficient function in stabilizing the human osmolar system due to its inorganic and organic compounds. Whey protein though present in small quantity has high protein efficiency ratio (3.6), Biological Value (104) and Net Protein Utilization (95). It is next to egg protein in terms of nutritive value.

Full Text

     

M. Seethalakshmi ¹, M. Sankar ¹

Affiliations
1 Gandhigram Rural University, Gandhigram - 624 302, Dindigul District, Tamil Nadu, IN

Abstract

Whey is one of the most important byproducts of the dairy industry, obtained from paneer, channa and casein making, in India, cheese manufacturing is In an expanding stage. Three million tonnes of whey are produced annually in India containing about 0.2 million tonnes of valuable milk nutrients. However, their use has not yet been appropriately commercialized. Whey contains about 6 to 7 per cent of total solids comprising of approximately 70 per cent of lactose, 0.9 per cent of protein and trace amount of water soluble vitamins, minerals and fat.

Full Text