Utilization of Whey

Presented by: Kamble Nandakumari

OUTLINES

IntroductionComposition of wheyScope and current trendNutritional and health benefitsDifferent food applications of wheyConclusion

INTRODUCTON

What is Whey? Whey is a by-product obtained during the production

of cheese, paneer, Chhana and casein precipitates.

The watery portion of the milk remaining after milk coagulation and removal of the curd.

Whey contains about half of the total solids of milk and is a source for many nutrients such as Whey Proteins, Lactose and Minerals.

INTRODUCTION

Whey can be obtained by acid, heat, and rennet coagulation of milk.

It contains 6-7% solids and one-fifth of the initial milk proteins present.

Whey CompositionS.No

Constituent Sweet whey

Acid whey

1 Water % 93-94 94-952 Dry matter % 6-6.5 5-63 Lactose % 4.5-5 3.8-4.3

4 Lactic acid % traces up to 0.8

5 Total protein % 0.8-1.0 0.8-1.0

6 Whey protein % 0.6-0.65 0.6-0.65

7 Citric acid % 0.1 0.18 Minerals % 0.5-0.7 0.5-0.79 pH 6.4-6.2 5.0-4.6Source : www.dairyforall.com

The present balance of Global Utilization of

whey Whey world production 145 million tonsFeed, Fertilizer, Waste 60 million tons Industrially utilized 85 million tons

•Whey powder +Lactose 49 million tons

•Other industrial products 6 million tons

•WPC /WPI 30 million tons

Individual Proteins of Whey

Beta -lactoglobulin 50%

Alfa -lactalbumin 20%

Immunoglobulins 20%

Serum Albumin 5%

Minor Proteins 5%

Beta-lactoglobulin

Beta-Lactoglobulin is the most abundant

protein in whey (about 6 g/l) and is

responsible for functional properties such

as the ability of whey protein to form a

gel on heating.

Alpha-lactalbumin Alpha-lactalbumin is a whey protein high in the amino

acid tryptophan, which the body uses to make the

neurotransmitter serotonin.

Purified alpha-lactalbumin is most readily used in

infant formula manufacturing, as it has the most

structurally similar protein profile compared to breast

milk.

Immunoglobulins

Immunoglobulin (Ig) is an antibody of whey

fraction. Milk appears to contain a significant

amount of immunoglobulins, approximately 10-

15 percent of total whey proteins.

Nutritional and health effects

Whey contains proteins, albumins and globulins,

which have outstanding nutritional qualities

(Nelson 1969).

The glutathione in whey protein is an antioxidant

reduce the risk of cancer in animals, suggesting

an avenue for future medical research (Parodi

2007).

Nutritional and health effects

Whey contains all the essential amino acids Isoleucine,

Leucine, Lysine, Methionine, Phenylalanine,Threonine,

Tryptophan and Valine. Whey also contains lactose,

and minerals (Kansal 2008)

Biologically active components are exclusively

found in the whey (Fuda et al 2005)

Nutritional and health effects

Reducing the risks heart disease, cancer and

diabetes (Krissansen 2007). 

whey proteins have antimicrobial, antiviral and anti-

oxidant properties, can offer a kind of protection

against cancer and heart diseases and assist at the

enhancement of immune- defence( Aspasia and

Stamatis 2012)

Membrane filtration of Whey

Whey components are fractionated by the use of membrane filtration techniques

Ultrafiltration Microfiltration Nano-filteration

Resulting in Whey protein concentrate Whey protein isolate Lactose Permeate

Whey Processing

Whey protein concentrates (WPC)

The most commonly method used in the manufacture of WPCs is certainly Ultrafiltration.

Ultrafiltration retentate is the whey proteins, and this stream can be further processed by evaporation and spray drying. Finally whey protein concentrate contain around 60% protein by weight.

Whey Protein Isolates (WPI)Commercial WPIs contain between 88-95% protein. Microfiltered and demineralized whey further purified and concentrated and spray dried to obtained protein isolates(Morr, 1989) Protein isolates, are high protein products with a higher ratio of a particular protein than that present in whey.

Production of Whey powdersWhey is firstly concentrated in 40-70% total

solids and then spray or a roll dryer used to

remove moisture until the final product reaches

5% moisture content

Whey drying is the simplest operation used in

whey utilization

Applications of Whey ProteinsChocolates and ConfectioneryIce creams and frozen foodsBakery foodsSport foods Baby foodsFunctional foods and food supplementsValue added products such as nutritional beverage etc.Biologically active foodsUsed in the formulation of animal and poultry feed

Whey in Confectionery

With the use of sweetened

condensed whey, several

types of candy can be

produced, including fudge,

caramels, candies and taffy.Sweet whey contains 5 %

lactose

BeveragesFruit-flavored drinks containing 75-90% whey have been developed by Nelson and Brown. Suitable flavorings included peach puree (20%), strawberry (10%), and red raspberry (10%).

The preparation of the flavored whey drinks involved concentration to 18-20°Brix and addition of citric acid to bring the pH down to 3.6.

Whey beverages with a low alcohol content •Guan and Brunne(1987) developed a koumiss-type product with a skim milk/whey blend in which the mixture has 2.5% added saccharose, inoculated with 2.5-10% of a culture containing lactobacilli and yeast and incubated at 78°F for 12-15 hr to a lactic acid content of 1%.

Whey Wine•Cheddar cheese whey was successfully used to produce whey wines of acceptable quality at Oregon State University (Larson, 1976) Raw whey was clarified by heating to 180°F for 5 minutes and filtering. The cooled whey filtrate had 22% dextrose and 100 ppm of SO2 added before inoculation and fermentation.

Whey in Bakery foodsUse 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 in Infant foods

As whey is rich in lactose, body

building protein, minerals and

essential amino acids which helps

the growth of tissue in infants,

they are widely used in the

formulations of weaned foods and

baby foods (Guptha ,1989 )

Whey in sports nutrition

The key whey products used in

sports nutrition bars and drinks

are sweet dried whey, WPCs,

WPIs, hydrolyzed whey products,

whey peptides, lactoferrin and

other fractions (Anon.1999.)

Therapeutic Applications of Whey Protein

The biological components of whey, including lactoferrin, betalactoglobulin, alpha-lactalbumin, glycomacropeptide, and immunoglobulins, demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial, and chelating agent.A number of clinical trials have successfully been performed using whey in the treatment of cancer, HIV, hepatitis B, cardiovascular disease, osteoporosis, and as an antimicrobial agent(Keri, 2004)

Probiotic whey

Whey based probiotic product can be prepared

with the addition of Bifidobacterium spp. and

Lactobacillus ssp. at 00.5-1.0% level. Titrable

acidity and pH values as well as sensory

properties did not change storage at 40 C for 40

days (Adrian et al, 2004)

Whey in Animal feeding

Whey is used inDairy cattle feedBeef cattle feed swine feedPoultry feed

Dairy cattle feed

Whey can be fed to the lactating cow to replace water.

Whey in swine feed

Liquid whey has been successfully fed to pigs for many years. The general consensus of opinion is that whey can be used to replace about 30% of the dietary nutrients (Schingoethe, 1990)

Whey in poultry feed

Scott (1952) reported that

turkey poults do not

tolerate lactose well. He

reported that lactose

caused an increase in the

occurrence of enlarged

hocks in young turkeys

Whey in fuels and chemicals

•Fuel gases such as ethane,

methane and chemicals as

fungicides, insecticides and

fertilizers Can be produced

from whey

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

•Hence whey can be utilized in different forms as explained.

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