Utilization of whey.

1. SEMINAR
ON
UTILIZATION OF WHEY
Submitted to:
Er. THEJUS JACOB
Assistant Professor
WCDT, SHUATS
Submitted by:
SHUBHAM SHRIVAS
17BSFTH054
BSc. (Hons.) Food Technology
WARNER COLLEGE OF DAIRY
TECHNOLOGY
SAM HIGGINBOTTOM UNIVERSITY OFAGRICULTURE TECHNOLOGY AND
SCIENCES

2. Contents
 Introduction
 Utilization of whey
 Whey beverage
 Types of whey beverage
 Whey powder
 Whey proteins
 Whey protein concentrate
 Whey protein isolates
 Whey protein hydrolysate
 Whey based bakery
 Lactose
 Demineralized sweet whey
 Conclusion
 References

3.  Whey is a dilute, highly perishable greenish yellow
fluid and the largest by-product of the dairy world.
 Whey is about 96% water but contains some
valuable protein, much lactose (milk sugar) and various
dissolved salts.
 Whey is an important by-product during the
manufacture of cheese, Casein, Paneer Chhana, Chakka
and co-precipitates.
Introduction

4. Utilization of Whey
Whey Beverage
Whey Powder
Whey Protein
Whey Protein Concentrate
Whey Protein Isolate
Whey Protein Hydrolysate
Whey Based Bakery Products
Lactose

5. Whey Beverage
In India, a noumber of refreshing
whey drinks including low cost
Whevit and Acidowhey are in the
market.
Whey beverage include wide range
of products obtained by mixing of
native, sweet or acid whey, additives
like tropical fruits, crops, and their
of vegetableproducts,
proteins,
isolates
chocolate, cocoa, vanilla
extracts and other atomizing agents.

6. Types of whey beverage
Plain whey beverage
Whey based fruit beverage
Dairy-type whey beverage
Whey based soups
Fermented whey drinksAcidowhey

7. Whey Powder
High nutritional value of whey powder, it could be used in
the food industry as an additive in the production of many
products including the confectionery industry, bakery, dairy
products, baby food, meat products and production of
beverages, soups, sauces, toppings, and cream.
• Use of whey powder in food products
Products Whey total whey solids
Pastry 3%
Ice-cream 2.7%
Sweets 10%
Glazes, sugar dressing 6%
Jams 4%
Melted cheese 10%

8. Whey Proteins
Whey proteins are nutritionally the
most valuable components in whey.
They are composed of thermo
fractions, such as β-sensitive
lactoglobulin (β-Lg), α-lactalbumin
(α-La), blood serum albumin and
immunoglobulin as well as thermo
stable proteose-peptone.
Health benefits of whey protein
Muscle strength
Improved immune system
Muscle synthesis
Performance / endurance
More favorable body composition

9. Whey proteins comes in three major farms
Whey protein concentrate
Whey protein isolates
Whey protein hydrolysate

10. WHEY PROTEIN CONCENTRATE
The process of whey concentrate will
remove
minerals
the ash, lactose, some
and water. In addition to
comparing with wheythese, when
isolates, whey concentrate contains
more biologically active proteins and
components which make them very
attractive supplement for the sports
and athlete.
Health Benefits of whey protein
concentrate
• Great for muscle and body building
• High in amino acids

11. Whey Protein Isolates
Whey isolates are the purest
protein. Whey protein isolates
may contain
concentrations
the
about
protein
90% or
higher
process
isolates
and fat.
than that. During the
of whey protein
the lactoseremoves
Benefits of whey protein
isolate
•Lactose free and fat free
•More protein per serving
•Excellent amino acid profile
•Ideal for both fat loss and
muscle building

12. Whey Protein Hydrolysate
Whey Protein Hydrolysates are
manufactured by enzyme digesting, at
controlled temperature and pH, either
WPC or lactalbumin raw materials,
and then filtering and spray drying the
resulting solution.
The Whey protein hydrolysates find
high value specialistuses in
nutritional applications such as tube-
feeding preparations or special dietary
supplements.

13. Whey based bakery products
 Use of whey should lead to
better kneading of bread
dough, to better yeast
fermentation, to a lighter
crumb color, and greater
porosity and improvement in
the crust.
 Sweet whey is used in
confectionery to give brown
color and characteristic
caramel flavor in confections
and bakery products
Whey based bakery

14. Lactose
 Lactose is disaccharide sugar composed of galactose and glucose
that is found in milk. It can be extracted from sweet or sour whey.
 Lactose is the main component of whey, and constitutes ~70% of
the total whey solids so whey is regarded as a good substrate for
the production of lactose.
 Today, lactose is widely used in the food and confectionery industries
since it has a low sweetness (30%that of sucrose), binds flavours
and aromas and increases the storage life of products.

15. Demineralized sweet whey
 Demineralized whey is obtained by removing a portion of
the minerals from pasteurized whey. Typical levels
of demineralization are 25%, 50% and 90%.
 Demineralized sweet whey (25-65% demineralization) can
be used in foods such as coffee whitener, soft serve ice cream,
milk shakes, whey drinks and caramel, citrus drinks, salad
dressing, animal feeds, bakery goods, confectionery
coatings and dry mixes.

16. CONCLUSION
Whey is rich in valuable proteins which can be used as main
ingredient in value added and nutritious products. Utilization of whey
instead of draining can reduce the environmental pollution. Essential
amino acids of whey protein and minerals are the nutritious
components of milk. It is concluded that whey protein is the one
which provide various benefits to the individuals in different
applications. Whey protein helps the athlete and sports person to
maintain their energy level, muscle and body building. The whey with
fruit juice combinations seems to be hold good promise in the
manufacture of value added nutritious beverages. Such beverages
have been highly acceptable as refreshing flavoured drinks. Whey
fruit juice beverages need to undergo substantial improvement
particularly in respect of their shelf-life and flavour.

17. REFERENCES
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Association, New Delhi.
Hayes A, Cribb PJ (2008) Effect of whey protein isolate on strength, body
composition and muscle hypertrophy during resistance training. Curr Opin Clin
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