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1 The AJAS e ISSN THE ASIAN JOURNAL OF ANIMAL SCIENCE Volume 9 Issue 2 Dec., DOI : /HAS/TAJAS/9.2/ Visit us A REVIEW... Use of milk by-product (whey) for preparation of beverages J.N. KHEDKAR, D.M. CHOUDHARI, B.K. PAWAR AND V.S. KADAM Author for Correspondence - B.K. PAWAR Department of Animal Science and Dairy Science, College of Agriculture, PUNE (M.S.) INDIA See end of the article for Coopted authors ABSTRACT... Whey is the serum or watery part of the milk that remains after separation of curd that results from the acid or proteolytic enzyme mediated co-agulation of milk. It is major by product of dairy industries manufacturing products like cheese, channa, paneer, chakka and casein. Major source of whey is in the form the production of channa, paneer and Shrikhand production. This is mostly thrown away as a waste, which creates environmental pollution. Utilization of nutritious solids and their therapeutic importance, it needs to convert whey into various beverages. The whey derived from milk is cheaply renewed in to different types of fruit based whey beverages e.g. kokum juice, pineapple flavour juice, kinnow RTS beverage, mango based RTS, guava pulp, chocolate drink etc. and fermented whey beverages and sport drinks by addition of different fruits, nuts and flavours. Further, environmental effluence and nutritious solids loses through whey would be minimized by preparing such a different whey beverages, which plays pivotal role in human nutrition. They are also being used as meal replacement for people as a healthy alternative to fast food. Such various types of beverages have been found to be highly acceptable soft drinks by the consumers. In addition, there is need to educate the consumers with the aim to consume the whey and whey based beverages containing addition of different fruits, nuts and flavour resources in particular. Through this, the consumers may attract towards such products thereby the one can increase the market to the above referred dairy bi-products, which may also help to hasten the dairy industry physically monitory benefits. KEY WORDS... Milk, Whey, Beverages HOW TO CITE THIS ARTICLE - Khedkar, J.N., Choudhari, D.M., Pawar, B.K. and Kadam, V.S. (2014). Use of milk by-product (whey) for preparation of beverages. Asian J. Animal Sci., 9(2) : ARTICLE CHRONICLE - Received : ; Accepted : INTRODUCTION... Whey is the serum or watery part of the milk that remains after separation of curd that results from the acid or proteolytic enzyme mediated co-agulation of milk. It is major by product of dairy industries manufacturing products like channa, paneer, cheese and chakka (Sharma and Bhatia, 1999). The current world production of whey is estimated at about 165 million tones, in that cheese whey accounts for nearly 95 per cent of total whey. In India near about one million tonne of whey annually derived, in that major source of whey is from the production of channa, paneer and Shrikhand production. This is mostly thrown away as a waste which creates environmental pollution. But in that whey 70,000 tonnes nutritious solids were lossed (Puranik, 1999). Whey represents between per cent of original milk volume processed and contains nearly 50 per cent of total solids. It contains all the continents of milk, expect casein, fat and fat soluble vitamins. It is a source of carbohydrates, minerals, proteins and water soluble vitamins. Whey is also rich in calcium, phosphorus, essential amino acids (Parekh, 1997). It is a very dilute by-product stream with only 6-7 per cent solids and one-fifth of the initial milk proteins present. It contained most nutritious whey protein viz., -lactolabumin, -lactalbumin, serum albumin and immunoglobulin, lactose, HIND INSTITUTE OF SCIENCE AND TECHNOLOGY

2 J.N. KHEDKAR, D.M. CHOUDHARI., B.K. PAWAR AND V.S. KADAM milk salts (Zadow, 1986). Whey is received from about per cent of the volume of milk used for conversion in to different products. It retained about 45 to 55 per cent of the milk nutrients derived whey (Horton, 1995). Most of the whey solids are usually drained off causing great loss of valuable nutritious solids and creating problem of environmental pollution. Since whey contains 6.0 to 7.0 per cent solids and has a biological oxygen demand (BOD) of over 32,000 mg/lit., it can not be discharged to waste treatment systems used for treating dairy plant wash waters. These limitations beg the question. Therefore, many dairy organizations treat the whey before disposal, which is rather expensive (Gandhi, 1989). To avoid pollution as well as utilization of nutritious solids, needs to converts whey in to various beverages. Nutritional and therapeutic importance of whey : Prendergast (1985) reported the following important benefits of whey : Whey has been an important food. Whey drinks are light and are refreshing, less acidic than fruit juice, they provide health and nutritional benefits and good source of carbohydrates, minerals and protein. The father of modern medicine, Hippocrates, the legendary Greek physician insisted on a daily dose of two lit. of whey. By the year 1600, whey was used to treat jaundice infected lesions of skin, arthritis, anemia, liver, complaints and epilepsy (Prendergast, 1985). It also has almost all the electrolytes of Oral Rehydration Solution (ORS), which is invariably used to control dehydration. Whey beverages : Fermented whey beverages : Fermentation is one of the oldest methods of food preservation and biological up grading of dairy by-product in to value added products. Whey has been found to be useful as a base for growth of some of the lactic acid bacteria in the preparation of beverage. These beverages are obtained due to lactic acid bacteria fermenting lactose in whey to form mainly lactic acid. Lactic acid imparts fresh flavour and is known suppress/ inhibit the growth of spoilage pathogenic organism. Antibacterial substances produced during fermentation are reported to have curative properties in controlling of the several gastro-intestinal disorders. Processing of whey into fermented whey beverage has several advantages which are as below : The composition of whey makes it a suitable base for fermentation. It is a genuine thirst quencher unlike most of the soft drinks. It has a drink can replace much of the lost organic and inorganic salts to the extra cellular fluid. Whey is rapidly absorbed due to minute quantity of fat emulsion. Due to fermentation of whey with LAB, it becomes a suitable drinks lactose intolerant people. Procedure of fermented whey beverage : Procedure of acido-whey has been developed at NDRI, Karnal. In this process whey is obtained in the production of cheese, channa, or casein. Whey Fat separation/clarification Heat treatment ( C for 10 min.) Cooling (40 0 C) Inoculation with starter culture ( L. acidophilus) Incubation (20-22 hr.) /clarification Adding sweetening agent* and flavour (Desirable amount of pine apple flavour or any compatible citrus flavour) Pasteurization if desire Packing Cold storage C Fruit pulp/juice/flavour based whey drinks : Since, last ten years India progressed in milk production as well as emerged as the top fruit producer in the world, but distressing aspect is that as much as fruit produced in India get spoiled due to lack of infrastructure facilities as well as appropriate post harvest technology. So, formulation of a new product using suitable combination of whey and fruit juices both in concentrated and dried firms would permit economic utilization of whey and value addition to high income. Table 1 : Chemical constituents of different whey system Sr. Types of Chemical constituents No. whey Fat (%) Protein (%) Acidity (%) Ash (%) TS (%) Lactose (%) ph References 1. Chakka whey Kulkarni (1984) 2. Channa whey Singh and Mathur (1973) 3. Paneer whey Kapil (1991) 4. Cheese whey Racotta et al. (1979) 194 Hind Institute of Science and Technology

3 USE OF MILK BY-PRODUCT (WHEY) FOR PREPARATION OF BEVERAGES According to Khamuri Rajori (1998) the simplest whey based fruit drinks are manufactured by mixing pre-determined fruit pulp or juice and minimally processed whey. Beverages of this type have been formulated in different parts of the world. Acid whey is most suitable for blending with fruit juices to produce cloudy, still fruit drink. A ph of less than 4.0 is Table 2 : Various products from whey by using different fruit pulp/ juices Sr. No. Types of whey Products References 1. Channa whey Mango RTS beverage Sikdar and Ghatok (2003) 2. Paneer whey Kokum juice Rupnar (2006) Pineapple juice Kesarkar (2002) Guava whey beverage Singh and Kapoor (1999) 3. Cheese whey Kinnow juice beverage Khamrui Rajorhia (1998) Chocolate drink Singh (1991) 4. Chakka whey Fruit jelly Joshi and Waghmane (1985) Mango whey beverage Shende (2006) Kokam juice Mango whey beverage Kinnow juice Chocolate drink Paneer whey Cooling at room temperature Defatting Deprotenization Cooling at room temperature Addition of sugar (15 per cent) Addition of jerra powder (0.1 per cent) Addition of Kokam juice Addition of Colour Mixing and bottling Refrigeration and storage (5-7 0 C) Rupnar (2006) Chakka whey Neutralization (0.75 %) Addition of sugar (14 %) Pasteurization at 60 0 C for 30 min Cooling to room temperature Addition of mango pulp Mixing Bottling Storage Shende (2006) Cheese whey Fat separation at 45 0 C Transfer to processing wat Addition of sugar Warming and stirring sugar Kinnow pulp addition Mixing Adjustment of ph Addition of stabilizer (pectin-0.05 and CMC-0.15) Heating (90 0 C/10sec) Cooling to 4 0 C Cold storage (4 0 C) Khamrui Rajorhia (1998) Cheese whey Heat treatment Removal of clear supernatant of whey Blend of whey and milk (equal volume) Heating Homogenization Mixing sugar (60 g/lit) stabilizer (0.5 g/lit) Addition of coca powder (5 g) Packaging In bottle pasteurization Cold storage Singh, 1991 Fig. 1: The technology developed for incorporation of fruit juices / pulp in whey beverages products by different research workers Hind Institute of Science and Technology 195

4 J.N. KHEDKAR, D.M. CHOUDHARI., B.K. PAWAR AND V.S. KADAM Whey based pineapple RTS flow chart (Kumar and Manimegali, 2003) : Wh e y Dissolving of sugar Filtering Mature pineapple removing of crown Peeling of outer skin along with eyes Cutting in to small pieces Pulping in mixer 10 min. Pineapple juice Blending (Whey+pineapple juice 90:10) Heating the blend 80 0 C Filling in sterilized bottles (head space 1 inch) Co rking Pasteurizing in boiling water (30 min) Co oling Drying surface Labeling Storing (Refrigerator) necessary to prevent protein coagulation during pasteurization. The ph reduction can be achieved by addition of lactic or other organic acid. Whey based sport drink : Wagner et al. (1975) reported that whey drinks could stabilize the osmolar system in the body and had a thirst quenching effect. Whey being rich in lactose and minerals serves as base for development of sports as well as electrolyte drinks of varying composition. Further more addition of other additives and process of carbonation may provide thirst quenching properties and consumer appeal. According to Beucler et al. (2005) beverages made with per cent substitution of hydrolyzed or un hydrolyzed whey permeate were similar to commercial beverages in visual and flavour characteristics than those made with higher level of substitution. All beverages made with whey permeate were higher in electrolytes (Na, K, Zn, Mg, P) compared with commercially available sport drinks. Due to high amount of proteins with high nutritional value, these beverages are ideal source of energy and nutrients for athletes. Whey proteins are a rich source of branched chain amino acids (BCAA) like isoleucine, leucine and valine. BCAAs unlike other essential amino acids are metabolized directly into the muscle tissue and are first amino acids used during periods of exercise and resistance trainings (Sherwood and Jenkins, 2007). Conclusion : Present paper leads to conclude that the whey derived from milk is economically converted in to different beverages like kokam juice, pineapple flavour juice, kinnow RTS beverage, mango based RTS, chocolate drink, cold coffee drink, by addition of different fruits, nuts, flavours etc. Using whey we can save the environmental pollution and secure nutritious solids losses in whey as waste. The whey with fruit juice combinations seems to hold good promises in the manufacture of value added nutritious beverages. Such beverages have been found to be highly acceptable as refreshing drink. COOPTED AUTHORS J.N. KHEDKAR AND V.S. KADAM, Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, AHMEDNAGAR (M.S.) INDIA D.M. CHOUDHARI, Shramshakti College of Agriculture, Maldad, AHMEDNAGAR (M.S.) INDIA LITERATURE CITED... Beucler, J., Drake, M. and Foegeding, E.A. (2005). Design of beverage from whey permeate. J. Food Sci., 70(4) : Gandhi, D.N. (1989). Whey utilization for beverage production. Indian Dairyman, 41 : 35. Horton, B.S. (1995). Whey processing and utilization. Bull. IDF., 308 : 2. Joshi, P.S. and Waghmare, P.S. (1985). Utilization of curd whey for the preparation of fruit jelly. Indian Food Packer, 39(2) : Kapil, V. (1991). Manufacture of lactose : Effect of processing parameter on yield and purity. J. Fd. Sci., 23(3) : 167. Kesarkar, T.V. (2002). Studies on preparation pineapple flavoured paneer whey beverage. M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Khamrui Rajorhia, G.S. (1998). Formulation of ready to serve whey based kinnow juice beverage. Indian J. Dairy Sci., 51(6) : Hind Institute of Science and Technology

5 USE OF MILK BY-PRODUCT (WHEY) FOR PREPARATION OF BEVERAGES Kulkarni, M.B. (1984). Studies on chemical composition and utilization of chakka whey. Ph.D. Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Ahmednagar, M.S. (INDIA). Kumar, R.S. and Manimegalai (2003). A study of storage behaviour of whey based pine apple juice RTS beverage. Indian Food Maker. March- April, pp Parekh, J.V. (1997). Milk processing and downstream products science and technological needs. Beverage & Food World, Nov. 53. Prendergast, K. (1985). Whey drinks Technology of processing and marketing. J. Soc. Dairy Technol., 38 : 103. Puranik, D.B. (1999). Whey and whey protein in geriatic nutrition. Indian Dairyman, 51(5) : Racotta, V., Bovrges, H. and Navareete, A. (1979). Use of whey proteins for supplementing tortilla. J. Agric. Food Chem., 27(4) : Rupnar, P.S. (2006). Studies on preparation of paneer whey beverage using Kokam juice. M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Sharma, A. and Bhatia, K.L. (1999). Functional properties of whey protein concentrate A review. J. Dairying, Food & Home Sci., 18 (3&4): 141. Shende, D.H. (2006). Studies on preparation of chakka whey beverage using mango pulp. M.Sc. (Ag.) Thesis, Mahatma Phule Krishi Sherwood, S. and Jenkins, D. (2007). US Patent US 2007/ A1. Sikdar, B. and Ghatak, P.K. (2003). Formulation of mango whey beverage. Beverage & Food World, Dec pp Singh, A.K. (2008). Technological development in whey based non-fermented beverages and soups. Course compendium on Technological advances in the utilization of dairy byproduct. pp Singh, G.P. and Mathur, M.L. (1973). Channa whey its composition. Indian J. Dairy Sci., 41(3) : Singh, Sudhir (1991). Utilization of cheese whey for the preparation of a chocolate drink: Beverage & Food World, Jan pp. 25. Singh, W. and Kapoor, C.M. (1999). Standardization of technology for the manufacture of guava whey beverage. Indian J. Dairy Sci., 52 (4): 268. Wagner, K.H., Albig, K. and Maicold, K.G. (1975). The effect of whey basesd drinks on osmolarity. Milchwissenschatt. Zadow, J.G. (1986). Utilization of milk components: Whey in modern dairy technology. J.R.K. Robinson (ed.) Elsevier Applied Sci. Publ. London, U.K. 273 pp. 9 t h Year of Excellence Hind Institute of Science and Technology 197