T. Kar ¹, A. K. Misra ¹

Affiliations
1 Department of Dairy Bacteriology, West Bengal University of Animal and Fishery Sciences, Mohanpur Campus, Mohanpur, Nadia, W.B. 741252, IN

Abstract

Polyunsaturated fatty acid (PUFA) rich oils like sunflower or safflower oils are not only projected in the advertising media as "heartfriendly" but also use of these oils are often prescribed by cardiologists as the sole cooking medium. Traditional cooking oils have been made responsible to be atherogenic whereas refined vegetable oils have been promoted as "heart-friendly" because of their PUFA content. Unfortunately, this has not improved the situation and in fact, the prevalence of the diseases is alarmingly increasing to almost epidemic proportions. Therefore, it is absolutely necessary to review recent research data to unearth the actual beneficial effects of these oils, if any.

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T. Kar ¹, A. K. Misra ¹

Affiliations
1 Department of Dairy Bacteriology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia - 741 252, West Bengal, IN

Abstract

In India whey is obtained mainly as a by-product in the manufacture of chhana, paneer and to a lesser extent from cheese. Disposal of whey poses a serious problem to the dairy industry all over the world because of high organic matter in it. It has been estimated that whey has a biological oxygen demand (BOD) of 38,000 ppm as compared to 200 ppm for the domestic sewage and therefore, whey disposal has become a costly proposition. Use of whey in food system has been under active consideration of dairy product processors in recent years because of the growing global food shortages, increased whey processing cost for disposal and antipollution regulations.

Full Text

     

T. Kar ¹, A. K. Misra ¹

Affiliations
1 Department of Dairy Bacteriology, West Bengal University of Animal and Fishery Sciences, Mohanpur, Nadia, 741252, West Bengal, IN

Abstract

The utilization of whey is important from the view point of human nutrition, especially for therapeutic purposes, economy and also with respect to environment pollution. Use of cheese whey as beverage for therapeutic purposes can be traced back to ancient Greeks. Hippocrates, in 460 B.C., prescribed whey for an assortment of human ailments. Use of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the manufacture of yoghurt have been extensively studied throughout the world. Regular consumption of this product is believed to be effective both in prevention and treatment of various illness in man viz. gastrointestinal disorders, hypocholesterolemic effect antitumour effect reduced protein allergencity, treatment of vaginal discharge, a cure for osteoporosis etc. Although yoghurt bacteria can grow well in whey use of these organisms in the preparation of whey drink is very limited.

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