KSHEERA NUTRIWELLS PRIVATE LIMITED

In their own words

1. Introduction, Product Description & Properties Whey, the liquid residue of cheese, paneer, casein and yoghurt production, is one of the biggest reservoirs of food protein available today. World whey output at approximately 180 million tonnes in 2013 contains some 1.5 million tonnes of increasingly high-value protein and 8.6 million tonnes of lactose, a very important source of carbohydrate for the world. The latest research shows that whey protein is arguably the most nutritionally valuable protein available; little wonder that nutritional markets such as sports, clinical and infant nutrition are driving an unprecedented investment level in dairy production. Packed full of ‘natural goodies’ such as high-gelling b-lactoglobulin, mother’s milk equivalent protein a-lactalbumin, lactoferrin, and immunoglobulin and as a pre-cursor to the probiotic galactooligosaccharides (GOS), whey is proving to be one of the most exciting nutrient sources available today. Whey comprises 80 – 90 % of the total volume of milk entering the process and contains about 50 % of the nutrients in the original milk: soluble protein, lactose, vitamins and minerals. Whey as a by-product from the manufacture of hard, semi-hard or soft cheese and rennet casein is known as sweet whey and has a pH of 5.9 – 6.6. Manufacture of mineral-acid precipitated paneer yields acid whey or with a pH of 4.3 – 4.6. Table 15.1 shows approximate composition figures for whey from cheese and paneer manufacture Cheese Whey Paneer Whey Constituent % % Total solids 6 6.4 Water 94 93.6 Fat 0.05 0.05 True protein 0.6 0.6 NPN (non-protein nitrogen) 0.2 0.2 Lactose 4.5 4.6 Ash (minerals) 0.5 0.8 Calcium 0.035 0.12 Phosphorus 0.04 0.065 Sodium 0.045 0.05 Potassium 0.14 0.16 Chloride 0.09 0.11 Lactic acid 0.05 0.05 Whey is very often diluted with water. The figures above relate to undiluted whey. As to the composition of the NPN fraction, about 30 % consists of urea. The rest is amino acids and peptides (glycomacropeptide from renneting action on casein). Table 15.2 lists some fields of application for whey and whey products. Advances in membrane filtration and chromatography have underpinned economically viable commercial processes for the fractionation of whey into highly purified protein and lactose products that allow end users to take advantage of the various functional properties of individual whey components. This is a trend that is expected to continue as research uncovers new bioactive properties and consumers become more educated about the nutritional value of whey. Liquid Whey Natural Sweetened Demineralized 40-50 Demineralized 70-90 Animal Feed X X X Human Consumption Baby Food X Diet Food Sports Nutrition Sausages Soups X X X Bakery X X Salad Dressings X Icecream Whey spread/Cheese X Cheese X Beverages X Confectionery X X X Yeast Products X Industrial Products 2. Process Of Demineralized Whey The block diagram below summarizes various processes used in the treatment of whey and its end products. The first stage is filtering the curd particles left in the whey, followed by separation of paneer fines and fat partly to increase the economic yield and partly because these constituents interfere with subsequent treatment. Production of whey powder, delactosed whey and lactose has traditionally dominated processing of whey solids. However, the increased demand for whey proteins results in approximately 40 % of processed whey solids being directed to associated products WPC35-80, whey protein isolate (WPI), lactose and permeate. The shift in the image of whey from an unwanted by-product to a highly-valuable nutritional source is complete. Some of the products now in use are described in this chapter. DIFFERENT WHEY PROCESSES Whey must be processed as soon as possible after it is drawn from the cheese curd as its temperature and composition promote the growth of bacteria that lead to protein degradation and lactic acid formation. It is recommended that whey is drawn directly from the cheese process into short duration buffer storage then clarified, separated, pasteurized and cooled into storage to await further processing. If transporting the whey it can be concentrated by membrane filtration to reduct transport costs. ➔ FINES RECOVERY AND FAT SEPARATION Casein fines are always present in whey. They have an adverse effect on fat separation and should therefore be removed first. Various types of separation devices can be utilized, such as cyclones, centrifugal separators or vibrating/rotating screens ` FAT IS RECOVERED IN CENTRIFUGAL SEPARATORS The collected fines are often pressed in the same way as cheese, after which they can be used in processed cheese manufacture and, after a period of ripening, also in cooking. The whey cream, often with a fat content of 25 – 30 %, can partly be reused in cheese-making to standardize the cheese milk; this enables the corresponding

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