Utilization of whey

1. WELCOME

2. PRESENTATION
ON
UTILIZATION OF WHEY
COURSE : TECHNOLOGY OF MILK AND MILK PRODUCTS
COURSE NO: AHDS 353
PRESENTED BY
MAST. KAMBLE PRATIK BHIMRAO
(REGD. NO. AK – 2020/052)
UNDER GUIDANCE OF
DR. B.V. SONVALKAR
LOKNETE MOHANRAO KADAM COLLEGE OF
AGRICULTURE, KADEGAON
AFFILIATED TO

3. POINTS TO BE COVERED
Introduction
Global utilization of whey
What is whey?
Nutritional Composition
Production of whey
Whey processing
Utilization of Whey
Whey Beverages
Conclusion

4. INTRODUCTION
Diary industry has developed a large scale of new, nutritionally
improved products which have achieved a very good success on the
market.
Therefore traditional diary products as we have known them for ages
are evolving into the new generation of diary products with different
characteristics and better health and nutritional properties.
Whey based beverages belong certainly to this group of new products.
Whey as a by-product in cheese manufacture is often disposed off as
waste or used as fodder.

5. GLOBAL UTILIZATION OF
WHEY
Whey world production 145 million tons
- Feed, 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

6. WHAT IS WHEY?
Whey is a by product obtained during the production of cheese,
paneer, chana 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 source for
many nutrients such as Whey Proteins, Lactose and Minerals.
Whey are of two types-:
1) Sweet whey
2) Acid whey
Whey can be obtained by acid, heat, and rennet coagulation of milk.
It contains 6-7% solids and one-fifth of the initial milk protein
present.

7. NUTRITIONAL COMPOSITION
COMPENENTS SWEET WHEY ACID WHEY
Water 93 - 94 94 – 95
Dry matter 6 - 6.5 5 - 6
Lactose 4.5 - 5 3.8 - 4.3
Total protein 0.8 – 1 0.8 - 1
Whey protein 0.6 - 0.65 0.6 - 0.65
Minerals 0.5 – 0.7 0.5 – 0.7
pH 6.4 – 6.2 5.0 – 4.6

8. Milk (3.1% Fat, 7.9%
SNF )
Boiling (80°C, 10
min)
Cooling (72°C)
Acidification (Citric
acid @ 2g/kg)
Stirring (10 min)
Filtration (Muslin
cloth)
Whey ( stored at 7°C)
Casein
Production of Whey

9. WHEY PROCCESING

10. UTILIZATION OF WHEY
Whey Beverages
Whey Powder
Whey Protein
Whey Protein Concentrate
Whey Protein Isolate
Whey Protein Hydrolysate
Whey Based Bakery Products
Lactose
Whey Animal Feeds
Whey Fuels And Chemicals
Whey Fertilizers

11. WHEY POWDER
High nutritional value of whey powder, it could be used in the food
industry as an additive in the production of many products including
the confectionery industry, bakery, dairy products, baby" food, meat
products and production of beverages, soups, sauces, toppings, and
cream

12. USE OF WHEY POWDER IN FOOD PRODUCTS
Products Whey total whey solids
Pastry 3%
Ice – Cream 2.7%
Sweets 10%
Glazes, Sugar Dressing 6%
Jams 4%
Melted Cheese 10%

13. WHEY PROTEIN
Whey proteins are nutritionally the most valuable components in
whey. They are composed of thermo sensitive fractions, such as B-
lactoglobulin (B-Lg). a-lactalbumin (a-La), blood serum albumin and
immunoglobulin as well as thermo stable proteose-peptone.

14. HEALTH BENEFITS OF WHEY PROTEIN
Muscle strength
Improved immune system
Muscle synthesis Performance/endurance
More favorable body composition

15. WHEY PROTEIN COMES IN
MAJOR 3 FORMS
Whey protein concentrate
Whey protein isolates
Whey protein hydrolysate

16. WHEY PROTEIN CONCENTRATES
The process of whey concentrate will remove the ash,
lactose, some minerals and water. In addition to these,
when comparing with whey isolates, whey concentrate
contains more biologically active proteins and components
which make them very attractive supplement for the sports
and athlete

17. WHEY PROTEIN ISOLATES
 Whey isolates are the purest protein. Whey protein isolates may contain the
protein concentrations about 90% or higher than that. During the process of whey
protein isolates removes the lactose and fat.
BENEFITS OF WHEY PROTEIN ISLOATES
 Lactose free and fat free.
 More protein per serving.
 Excellent amino acid profile Ideal for both fat loss and muscle building.

18. WHEY PROTEIN HYDROLYSATE
Whey Protein Hydrolysates are manufactured by enzyme digesting, at
controlled temperature and pH, either WPC or lactalbumin raw
materials, and then filtering and spray drying the resulting solution .
Whey protein hydrolysates find uses in high value specialist
nutritional applications such as tube- feeding preparations or special
dietary supplements.

19. WHEY BASED BAKERY
Use 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.

20. LACTOSE
Lactose is a disaccharide sugar composed of galactose and
glucose that is found in milk. It can be extracted from sweet or
sour whey .
Lactose is the main component of whey, and constitutes ~70%
of the total whey solids so whey is regarded as a good substrate
for the production of lactose.
Today, lactose is widely used in the food and confectionery
industries since it has a low sweetness (30% that of sucrose),
binds flavours and aromas and increases the storage life of
products.

21. WHEY IN ANIMAL FEEDING
Whey is used in
Dairy Cattle Feeds
Swine Feeds
Poultry Feeds

22. DAIRY CATTLE FEEDS
Whey is a highly nutritious by product of the cheese industry which
can be utilized well when fed to animals in a variety of forms such as
liquid whey, condensed whey, dried whey, or as dried whey products.
Ruminants can consume up to 30% of their dry-matter intake as
liquid whey without impaired performance.
Whey can feed to lactating cow to replace water.

23. WHEY IN SWINE FEEDS
 Liquid acid whey can be successfully fed to pigs, but additional
protein will be needed if good performance is expected.
Dried whey is routinely added to diets of pigs weaned at an early age
(21 days or less) as a source of milk protein and sugar (lactose).
Numerous studies have demonstrated improved performance of pigs
fed whey in starter diets.

24. WHEY IN POULTRY FEEDS
Its high lactose content and high-protein quality make whey a
potentially interesting ingredient in poultry nutrition.
Studies indicate that dry whey powder and whey protein concentrate
can be successfully used to feed broilers, as they enhance their
growth.

25. WHEY IN FUEL AND CHEMICALS
There are several directions of sustainable whey management which
are mostly oriented to biotechnological and food applications for the
development of value-added products such as whey powder,
functional foods and beverages, lactic acid, bioethanol, bioplastics,
biogas, etc.
Large quantities of whey can be processed into bioethanol, while for
smaller quantities, it is most economical to produce fermented or
unfermented whey-based beverages.

26. WHEY FERTILIZERS
Whey has some value as a fertilizer in itself. It actually has
small quantities of nitrogen, phosphorus and potassium (as
well as calcium and magnesium). The N-P-K ratio is typically
0.15 - 0.05 - 0.17 .
 Whey is acidic in nature therefore, it can be used to correct
pH in soils too alkaline for specific plants.

27. WHEY BEVERAGES
Fruit-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.

28. TYPES OF WHEY BEVERAGES
 Fruit juice based whey beverage
Dairy type whey beverage
Carbonated whey beverage
Dietetic whey beverage
Whey based sports drinks

29. WHEY BEVERAGES BASED ON FRUIT
JUICES
Mixtures of fruit juices and unprocessed or deproteinated whey or UF
permeates are the most common types of whey drinks to be
manufactured.
 These products usually fulfill a role similar to typical fruit juices,
including breakfast-type beverage, healthful fruit juice snack-type
drink, or drinks with a healthful image as a source of vitamins.
The main two basic ingredients are typically liquid whey and liquid
fruit juice or, more likely, fruit juice concentrate.
The flavors used in these beverages most often include citrus fruits
(mainly orange, followed by lemon, rarely grapefruit), as well as
mango, passion fruit, pear, apple, strawberry, raspberry or fruit juice
combinations with exotic descriptive terms (‘tropic mix’, ‘multifruit’,
‘fruit nectar’, etc.) since they have proved to be very efficient in
covering up the undesirable odor of cooked milk and salty-sour flavor
of fresh whey

30. DAIRY-TYPE WHEY BEVERAGES
In contrast to whey beverages resembling fruit
juices, the use of whey or whey components in a
drinkable yogurt or a similar dairy type beverage is
less straightforward. There are two basic types of
dairy beverages:
• Unfermented milk and milk derivatives, milk
shakes, flavored milk and similar products (based
on skim, partially skimmed, full fat or even fat-
enriched products)
• Fermented products such as sour milk,
buttermilk, kefir and other similar cultured dairy
beverages. The main difference is the pH; which is
to the neutral range (pH 6.2 – 6.5) in the former,
while most fermented dairy products and acid
whey are quite acidic, with the pH of 4.8 – 4.5

31. WHEY BASED THIRST-QUENCHING
CARBONATED BEVERAGES
Now-a-days some authors have suggested the
addition of CO2 combined with fruit added in it to
overcome the undesirable flavor and odor of
cooked milk . The most typical product
representing this type of whey beverage is the
Swiss Rivella
Rivella was prepared by fermenting deproteinized
whey with lactic acid bacteria, filtering,
condensing to a 7:1 concentrate, adding sugar
and flavoring, refiltering ,diluting and
carbonating, after which the product was bottled
and pasteurized.
The finished beverage contained 9.7% total solids,
0.125% total nitrogen and the pH was about 3.7

32. DIETETIC WHEY BEVERAGE
Dietetic beverages, beverages with hydrolyzed
lactose, are prepared by addition of some
sweetening agent (most often saccharin and
cyclamate), fruit bases of apple or some tropical
fruits and stabilizing agent.
 These beverages have very low energy value (104-
113 kJ/100ml) what makes them suitable for
consumption by large group of consumers.
Besides fruits, other flavoring agents like chocolate,
cocoa, vanilla, cereals (mostly rice, oat and barley),
honey, etc are added.

33. WHEY BASED SPORTS DRINKS
Sports drinks are the beverages which may contain
carbohydrates, minerals, electrolytes, flavoring, and
coloring agents.
Sports drinks are generally formulated so that their
consumption provides to minimize dehydration and
to supply carbohydrates and electrolytes for fluid
absorption and energy, they also aid in fluid
retention, and enhance flavor.
As compared to traditional sports beverages,
inclusion of small amounts of protein (typically 20%
of total calories) in a beverage may produce benefits
and may increase performance time to fatigue,
reduce post exercise muscle damage, and enhance
muscle glycogen repletion.

34. CONCLUSION
In the present fiercely competitive beverage market, the classical whey
drinks may be facing tough times.
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. It is concluded that whey protein is the one
which provide various benefits to the individuals in different
applications.
 Whey protein helps the athlete and sports person to maintain their
energy level, muscle and body building.
 The whey with fruit juice combinations seems to be hold good
promise in the manufacture of value added nutritious beverages.
Whey fruit juice beverages need to undergo substantial improvement
particularly in respect of their shelf-life and flavour.

35. THANK YOU.