Vol. 7, Issue 1 (2019)
Myriad of benefits of whey: A review
Author(s): Shikha, Shikhangi Singh and Rashmi Singh
Abstract: Whey has all along been considered as a waste product and looked upon seriously by the environmentalists and technologists due to its potent polluting strength. However, it is no longer considered a waste product but a treasure chest of nutritionally rich whey protein, which has been unlocked by the modern processing technology, enabling them to recover economically in their native form. Whey is the watery part of milk that remains after separation of curd / coagulated products that result from acid or proteolytic enzyme mediated coagulation of milk. Two types of whey available, acid whey that is generated as a result of paneer, channa, chakka and acid casein manufacture and rennet whey, which is produced during cheese manufacture and is sometimes regarded as a waste and constitutes a major problematic disposal if not processed further to valuable products. Modern sciences has unraveled the secrets of whey proteins and other components and established a sound basis for their nutritional and functional value.
Pages: 1294-1296 | 481 Views 121 Downloads
download (3919KB)
How to cite this article:
Shikha, Shikhangi Singh, Rashmi Singh. Myriad of benefits of whey: A review. Int J Chem Stud 2019;7(1):1294-1296.
