Welcome to Scribd. Sign in or start your free trial to enjoy unlimited e-books, audiobooks & documents.Find out more
Download
Standard view
Full view
of .
Look up keyword
Like this
5Activity
0 of .
Results for:
No results containing your search query
P. 1
Introduction (2)

Introduction (2)

Ratings: (0)|Views: 300|Likes:
Published by Sneha Gadbail

More info:

Published by: Sneha Gadbail on May 08, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as DOCX, PDF, TXT or read online from Scribd
See more
See less

11/12/2013

pdf

text

original

 
 
INTRODUCTION
 
Manufacturing Of 1, 00,000 Litre/day Functional Whey Beverage
U.D.C.T.Amravati Page
1.
 
INTRODUCTION
Whey is the yellow, watery liquid that separates from the curd during thecheese making process and contains nearly half of all solids found in wholemilk. It is estimated that during the production of one pound of cheese,approximately nine pounds of whey are produced. At one time, this whey wasviewed as nothing more than a waste product. Cheese processors disposed of whey down drains until tightened environmental regulations made the dumping process illegal and expensive. Other disposal mechanisms included thedischarge of whey into local waterways, the ocean, or as a component in animalfeed. Additionally, some whey has also been used as nutrient-laden soilenrichment in a process called land spreading. As land spreading restrictionsand water treatment facility regulations continue to tighten over the next fewyears, cheese manufacturers will be forced to find alternative methods for disposing of or utilizing whey. Drying technologies are available for processingliquid whey into whey protein isolates and concentrates for an abundance of applications, but the energy needs alone can overwhelm small cheese producers.Equipment costs can also be prohibitive. An alternative solution for liquid wheydisposal is needed.(Smithers, 2008) In order to provide assistance to Alma Creamery, the Kansas Departmentof Commerce, a funding source for this research, has requested the developmentof a value-added beverage that utilizes unprocessed cheese whey as analternative to disposing of the whey into the environment. As an extension of  previous graduate research by Raymond Kassatly (Kansas State University,Manhattan, KS), the proposed beverage would continue to be formulated with aliquid whey base, but with the added value of carbonation.
 
Manufacturing Of 1, 00,000 Litre/day Functional Whey Beverage
U.D.C.T.Amravati Page 3
1.1.
 
Importance of whey Beverage
Beverages based on whey continue to receive a considerable amount of attention reflecting a growing awareness of potential of these products in market place. The beverage has high nutritional quality and increased energy value.These could be particularly useful in places where there is lack of food andimproper nutrition leading to deficiencies of certain nutrients.Out of 85 million tones of global production 40% is still disposed as rawwhey in to sewage which leads to serious environmental pollution, because of its high BOD of 3, 00,000-5, 00,000ppm. Therefore conversion of whey infermented and non-fermented beverages is one of the most attractive avenuesfor utilization of whey for human consumption. (Horton, B.S.1995)The present investigation has been proposed to develop whey basedfunctional whey beverage by mixing appropriate fruit juice and processed wheywith selection of suitable stabilizer ,sugar, colour and flavour to increase theconsumer appeal. The fruit like apple, guava, litchi, mango, and pineapple areused for preparation of beverages. (Dr.J.N.de. Wit, 2009)
1.2.
 
Whey Proteins
Whey protein is a protein fraction obtained from cow¶s milk. Milk containstwo major protein fractions, including casein, which provides about 80% byweight of the total protein, and whey protein, which provides about 20% byweight of the total protein. While its concentration in milk is not significant,whey protein contains all of the essential amino acids, and therefore, is a highquality, ³complete source´ of protein. More specifically, whey proteins are arich source of branched chain amino acids (BCAAs), containing the highestknown levels of any natural food source. BCAAs are important for athletes,since, unlike the other essential amino acids, they are metabolized directly intomuscle tissue and are the first amino acids used during periods of exercise andresistance training. While these nutritional characteristics would benefitathletes, whey protein has the potential to extend its advantages to an averageconsumer. In a clinical trial presented in 2006 by the United States Departmentof Agriculture (USDA) researchers found that those ³consuming supplementalwhey protein weighed less and put on less body fat compared to individualswho consumed a calorie-equivalent carbohydrate supplement´ .

Activity (5)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads
Ararsa Bekele liked this
chemieng liked this
laali_uaf liked this

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->