International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1309) Last page : (1313)
Article doi: http://dx.doi.org/10.18782/2320-7051.5435

Uses of Whey: A Review

Srinath D.* and Swaroopa G.
Department of Foods & Nutrition, Post Graduate and Research Centre,
Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana-500030, India.
*Corresponding Author E-mail: datlasrinath@gmail.com
Received: 2.08.2017  |  Revised: 12.08.2017   |  Accepted: 14.08.2017  

 ABSTRACT

Whey is the liquid remaining after the separation of milk fat and casein from whole milk.  Whey is a by-product of dairy industries, particularly the liquid that is formed during the coagulation of milk casein in cheese making or in casein manufactures. Whey produces in large amounts and is discarded in the ecosystem, causing considerable environmental problems. This kind of pollution affects the quality of water, air and soil. Due to its enormous production, it became a very large organic pollutant for environment. There is a need of a process to convert the nutrients in whey such as carbohydrates, proteins, lipid, and minor constituents with high market values into the production of valuable food products.Whey can also be used to obtain valuable chemical compounds that are useful in the fields of health, pharmaceuticals, food, plastics and fuels.

Key words: Whey, food, liquid, cheese, products.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Srinath, D. and Swaroopa, G., Uses of Whey: A Review, Int. J. Pure App. Biosci.5(4): 1309-1313 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5435