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ACIDO
WHEY
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Introduction:
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Whey is a liquiduous product separated out from
milk in the preparation of paneer and cheese.
The whey contains 6 to 7% of total solids comprising
of approximately 70% of lactose, 0.9% of protein
and trace amount of water soluble vitamins, minerals
and fat. So far the whey is considered to be a
waste product in the dairy industry. A process
has been developed to produce a good soft beverage
from this waste material. This beverage unlike
the other carbonated beverages which are of little
usefulness, has been found to be a very valuable
drink for health. Some of the important usefulness
of this beverage are:
- It has a good nutritional value
- It has therapeutic values namely
a. Protection against gastro-intestinal disorders
b. Bio- availability of vitamins
- It has three months shelf life under refrigeration.
- It is much cheaper in cost compared to the
other known and available beverages or, carbonated
drinks.
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Process:
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The process for manufacturing Acido- whey soft
drink consists of the following steps:
- Collection of whey and its standardisation
The whey obtained form cheese and paneer making
is passed through the cream separator to remove
fat and then heated to the appropriated temperature
for 20 minutes to kill the micro organisms.
It is then cooled to 40o C and is fed (without
disturbing the precipitate at the bottom) to
incubation tank pre-adjusted to the specified
temperature.
- Culture preparation
Whey is sterilised by heating for specified
time followed by cooling to 40o C and inoculated
with required amount of pure culture of the
required species grown in litmus milk. After
the incubation for requisite time at desired
temperature the culture is cooled and it is
further inoculated for the preparation of intermediate
and bulk culture in the same manner.
- Fermentation process:
The cold heat treated whey is inoculated with
a pure and active culture at a desired level.
After inoculation when the acidity of the whey
reaches at the desired level the fermented whey
is cooled and filtered through the filter press.
- Fortification with sugar and flavour:
Filtered fermented whey is first fortified with
sugar in the form of 50% clear sugar syrup free
from micro-organisms and then flavoured with
the combination of pineapple and orange essence
at the required level. No colour is added in
the product as the colours are not stable in
the product due to low pH of the finished product.
- Packaging and storage:
The prepared whey beverage is cooled to 50 C
and then it is filled in polypacks or glass
bottles which are crown corked after filling,
if intended for immediate consumption. For increased
shelf life of product, beverage should be pasteurised
before packaging or alternatively pasteurised
in the container.
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NRDC:
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National Research Development Corporation, a
Government of India Enterprise, is a premier technology
transfer Corporation with four decades of experience.
It has helped establish over one thousand projects
in the small and medium scale sector. The supply
of technologies and services to entrepreneurs
extend both in the developing and developed countries
like USA, Germany, Malaysia , Burma , Nepal, Senegal,
Madagascar, Indonesia Philippines, Vietnam, Lanka,
Kenya, Brazil, Bangladesh and Egypt.
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Services offered by NRDC
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- Process know-how
- Pre-investment studies
- Feasibility / project reports
- Detailed engineering
- Turn key projects
- Equity capital participation
- Training in operation of plants
- Raw materials and products testing.
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National Research Development Corpn.
(A Government of India Enterprise)
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20-22, Zamroodhpur Community Center
Kailash Colony Extension
New Delhi 110 048. India
Ph: +91-11-26419904, 26417821, 26480767, 26432627
Fax: 011-26231877, 26460506, 26478010
Website: www.nrdcindia.com
mail: write2@nrdcindia.com
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