Bio-Functional Whey Based Beverages

Summary
Whey is the liquid remaining after fat and casein removal from milk by isoelectric or rennet coagulation. It retains about 90% of milk’s water, ~98% lactose, ~25% protein, and ~50% minerals. Traditionally considered a waste by-product of cheese manufacture, whey is now valued for its nutritional and functional components—notably lactose and whey proteins. Technological advances allow isolation and fractionation of undenatured whey proteins, enhancing their use in food formulations.

Composition of Different Types of Whey

Types of Whey

Whey can be classified as

Whey can be classified as

1. Sweet whey
2. Acid whey
   Sweet whey is the liquid that is produced when making renneted hard cheese like cheddar or Swiss cheese. Acid whey (also
   known as “sour whey”) is a by product of acid types of cultured dairy products such as cottage cheese or strained yogurt. Both
   types of whey contain mostly water, lactose (milk sugar), and some proteins, although sweet whey contains more proteins. Sweet
   whey and acid whey also contain vitamins and minerals such as vitamin A, riboflavin, vitamin B6, calcium, and magnesium, in
   varying amounts. Sweet whey is easy to use, but acid whey can’t always be used in the same way that sweet whey is. Acid whey is
   more of an environmental hazard, because it deprives its surroundings of oxygen due to the bacteria it contains.

Uses for Acid Whey

a. To soak grain for making breads.
b. To lacto-ferment vegetables such as sauerkraut and other veggies, or to inoculate your next batch of yogurt.
c. To feed animals such as chickens, pigs, cows, cats, and dogs. Animals like sweet whey better, but it can upset their
digestion if they consume too much.
d. As a cleaner for conditioner for hairs.

Uses for Sweet Whey

1. To reconstitute fruit juice to add nutritional value.
2. To make whey lemonade.
3. Can be added it to smoothes and shakes to provide more vitamins, minerals, and proteins.
4. It can be used to cook potatoes, rice, grits, pasta, and grains.
5. To make whey cheeses e.g. Ricotta
6. Make lacto-fermented drinks such as ginger ale and limeades.
   

Benefits of Whey-Based Fermented Drinks

Whey is an exce lent growth medium for lactic acid bacteria to ferment lactose in whey to form lactic acid.

1. Whey as a drink can replace much of the lost organic and inorganic salts to the extrace lular fluid.
2. Whey is rapidly adsorbed due to absence of fat emulsion.
3. Whey has been used to treat various ailments such as arthritis, liver complaints and dyspepsia.
4. It also possesses almost a l the electrolytes of Oral Rehydration Solution (ORS), which is invariably used to control
   dehydration.
5. On fermentation with LAB, it becomes a suitable drink for lactose-intolerant people.
6. Fermentation of whey with LAB also masks the effect of curdy flavour of whey.
7. At industrial scale, large volumes of whey can be used directly from paneer/ cheese vats, thus eliminating transportation and
   disposal problems.
8. Conversion of whey into beverages involves very simple processes.
9. Utilisation of whey generates additional revenue to the dairy plant.
   Above al, its utilisation also solves the problems of environmental polution. In this way fermented whey beverages with
   desirable nutritive and sensory properties is produced, without implementation of any complicated and expensive technologies like
   ultrafiltration and evaporation which are being used in case of processing of whey proteins isolates or concentrates or powdered
   whey to beverages.
   Preparation of Whey Drink
   To prepare whey drink good quality milk can standardized with 4.5 per cent fat and heated to boiling temperature with
   continuous stirring. Milk after this is a lowed to cool and 2.0 per cent citric acid is added and it is stirred til coagulation takes place.
   Then whey is strained through a muslin cloth. The whey thus obtained is clear and greenish ye low in colour. The filtered whey can
   be centrifuged at 45°C to remove the fat. The acidity of whey is adjusted ranging from 0.5-0.7 per cent by addition of citric acid.
   Now sugar and fruit flavour or pulp is added according to different treatments. The mixture is then pasteurized and cooled to room
   temperature. The product is then bottled or pouched and stored at 5-7º C under refrigerated conditions.
   

Types of Whey Drinks

1. Fruit Based whey beverages
2. Fermented whey beverages
3. Alcoholic whey beverages
4. Whey soups
5. Whey based energy drink.
6. Fruit Based Whey Beverages
   

1. Fruit Based Whey Beverages
   Many attempts have been made to incorporate fruit juices to whey in order to mask the typical whey flavour. Firstly it was tried
   with citrus juices which have high consumer acceptability. Whey drinks containing tropical fruits such as mango, banana and papaya
   have been tried by Duric

2. Fermented Whey Beverages
   The health giving and vitalizing properties of fermented milk and milk like beverages have been documented science ancient
   time. The nutritional and physiological benefits of fermented beverages are the promotion of growth and digestion, settling effects on
   gastrointestinal tract by decreasing harmful bacteria, improving bowel movement, ameliorating immunity and mineral absorption,
   suppression of cancer and lowering of blood cholesterol (Butriss, 1997).
   Processing of whey to beverages began during the time of world war-2. Whey beverage ca led “Lactrone” was developed and
   patented by schulz. In the processing of lactrone the whey is first fermented with kefir culture and vacuum evaporated to remove
   whey waste. After that alcohol is distiled off the resulting stable product is concentrated. Vitamin-C can also be added to product to
   enhance the flavour of diluted beverage

3. Alcoholic Whey Beverages
   Alcoholic beverages can be manufactured by bioconversion of whey. A good beverage should be transparent, dear, and
   preferably sparkling. Various research efforts have been done on this theme, and yeasts like Kluyveromyces fragilis and K.
   Marxianus have been proposed as suitable biocatalysts for this bioprocess (Koutinas et al., 2007). Distiled alcoholic beverages are
   characterised by the presence of volatile compounds (fusel alcohols, fatty acids, esters and others), which arise during fermentation,
   distilation and storage processes. Identification of these compounds is of major importance, not only to determine the flavour
   characteristics of the drink, but also to detect ilicit spirits, and to identify anomalies that are indicative of inconsistent manufacturing
   practices

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4. Whey-Based Soups
   Soups are served as appetisers before meals as they stimulate the secretion of gastric enzymes that leads to feeling of hunger.
   In market a large number of ready-to-make soup mixes are available to suit the palate of consumers. But certain additives in such
   soups mixes are considered harmful particularly to children. Moreover apparently they do not seem to provide quality nutrients and
   utilisation of whey for soup preparation is an attractive possibility.

5. Whey Based Energy Drink
   Proteins are macromolecules composed of one or more polypeptide chains, each with a characteristic sequence of amino acids
   linked by peptide bonds (Ohr, 2001).Whey proteins have exceptional nutritional value. Whey proteins are also a good source of
   sulfur-containing amino acids which are proven to maintain antioxidant levels in the body (Pasin and Miler, 2000). Whey proteins
   improve the host’s antioxidant defences as we l as lower the oxidant burden (Walzem, 1999). The ability of the proteins to inhibit
   harmful changes caused by lipid oxidation seems to be related to amino acid residues in the proteins. Such amino acids include
   tyrosine, methionine, histidine, lysine and tryptophan which are capable of chelating pro-oxidative metal ions.

Conclusions
Current consumer preference regarding food intake are for more protein and fibre with no significance change in
carbohydrates and with less fat. Whey based beverages fit this preference pattern very we l. Whey, a by-product of cheese making,
is recognized as a value added ingredient in many food products including dairy, bakery, confections, food and beverages. Due to
increasing awareness regarding potential health benefits of whey new technologies such as reverse osmosis (RO), ultrafiltration,
demineralisation using ion exchange and nano filtration. Although these technological advances have created greater avenue for
whey usage, simpler and cheap technologies are necessary for whey utilization. The beverage sector provides best answer to these
questions because it utilizes whey with least processing and low cost.

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