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Authors
Affiliations
1 Gandhigram Rural University Gandhigram - 624 302, Dindigul District, Tamil Nadu, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 47, No 7 (2010), Pagination: 317-320
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.
