This presentation summarizes the utilization of whey, a byproduct of cheese and other dairy manufacturing. It discusses how whey can be used to produce whey beverages, whey powder, various whey proteins including whey protein concentrate and isolates, whey protein hydrolysate, lactose, and demineralized sweet whey. It is also used in bakery products. Whey contains valuable proteins and removing it from the dairy waste stream can reduce environmental pollution. The presentation concludes that whey protein provides various health benefits and its use in combination with fruit juices has potential for nutritious beverage products.

1. Presentation
on
Utilization of Whey
Submitted to: Submitted by:
Dr. S.G.M. Prasad KEERTI SINGH YADAV
Associate. Professor 16MSDY025
WCDT, SHUATS M.Sc Dairy Technology
WARNER COLLEGE OF DAIRY
TECHNOLOGY
SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE 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
•Demineralised 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 an important by-product during the
manufacture of cheese, Casein, Paneer/Chhana,
Chakka and co-precipitates.
 Whey is about 96% water but contains some
valuable protein, much lactose (milk sugar) and
various dissolved salts.
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
products, isolates of vegetable
proteins, 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 drinks Acidowhey

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
sensitive fractions, such as β-
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 the ash, lactose, some
minerals and water. In addition to
these, when comparing with whey
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 Protein Isolates
 Whey isolates are the purest
protein. Whey protein isolates
may contain the protein
concentrations about 90% or
higher than that. During the
process of whey protein
isolates removes the lactose
and fat.
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.
 Whey protein hydrolysates find
uses in high value specialist
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 a 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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Choudhari, D.M. (2010) Whey utilization in preparation of alcoholic beverage.
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(India).
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Gandhi, D.N. (1984) Development of a soft whey drink–Acidowhey. Dairy
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Gandhi, D.N. (1996) Fermented whey beverages, NDRI Bulletin, No.278-1-7.
Gupta, V.K. (2007) Utilization of whey.Monograph of IDA. Indian Dairy
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
Nutr Metab Care. 11:40-4.

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19. Thank
You