Abstract
Applications of Whey as A Valuable Ingredient in Food Industry
Highlights
When the nutrients in whey is concerned cheese, whey contains about 50% of milk solids, including almost 100% of the lactose and 20% of the total protein [1]
Adding whey protein aggregates to milk increased cheese yield and moisture, and the dispersion method had no influence on these parameters, suggesting that a valve homogenizer is not required, which simplifies the process for artisanal cheese production [7] and it has been found that the acid gels from milk with added whey protein had higher gel stiffness and yield stresses than those without added whey protein [8]
Studies showed that the addition of 1% whey protein concentrate to milk before heating almost doubled the stiffness of acid gels prepared from the milk the protein content was increased, and the fat content was decreased by adding whey protein aggregates to milk, suggesting good retention of added protein, or reduced retention of fat in cheese [9]
Summary
Many scientific researches have been carried out on utilization of whey which is considered as a waste in dairy industry. It is hazardous to dispose whey directly in to the environment because several toxic substances are formed during decomposition of whey and it can cause several harmful consequences on the environment. Whey protein fraction consists of many useful nutrients that can be benefitial to human nutrition. This study presents the possible applications on whey in food industry and other fields and the possibility to recycle the whey incorporating them in to secondary dairy products
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
