Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey

Abstract

In the present study, formulation of electrolyte drink from paneer and cheese whey was done by enzymatic hydrolysis of lactose to simple sugars and adjusting the salt levels to meet the World Health Organization requirements (245 mOsm/L) for Oral Rehydration Salt. Complete hydrolysis of lactose was achieved in whey using Lactozyme enzyme (3000L) used at level of 2 ml/L and incubated at 40°C for 2 h at neutral pH. Lactose hydrolyzed whey was diluted (1:2.3, v/v) using potable quality demineralised water (Total dissolved solids: 60 ppm) to achieve reduction in osmolarity of 75 mosm/l. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet sodium, potassium and citrate levels in the resultant whey drink.