Acido Whey from Dairy Waste

Introduction

A premier technology providing institution for indeginously developed technologies is offering technology for making acido whey from dairy waste. Whey is a liquiduous product separated out from milk, during preparation of paneer and cheese. The whey contains 6 to 7% semi- solids comprising approximately 70% of lactose, 0.9% of protein and traces of water soluble vitamins, minerals and fat. Generally the whey is considered to be a waste product in the dairy industry. 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 appropriated temperature for 20 minutes to kill the micro organisms. It is cooled to 400C and is fed to incubation tank pre adjusted to the specified temperature.

Culture Preparation:

Whey is sterilised by heating for specified time followed by cooling and inoculated with required amount of pure culture of the required species grown in litmus milk. After the incubation the culture is cooled and further inoculated for preparation of intermediate and bulk culture.

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 a combination of pineapple and orange essence at the required level.

Packing and storage:

The prepared whey beverage is cooled to 5OC and filled in poly-packs or glass bottles, for immediate consumption. For increased shelf life, bevarage is pasturised before packaging or alternatively in the container.

Areas of Application

Nutritious food supplement. Therapeutic treatment for gastro-intestinal disorders and deficiency of vitamins.

Advantages

• Pasturised acido whey has three months shelf life under refrigeration
• Good nutritional value
• Therapeutic capability for protection against gastro-intestinal disorders and deficiency of vitamins
• Much cheaper as compared to the other beverages or carbonated drinks.
• Environment friendly process as it utilises dairy waste but does not generate any effluents

Stage of Development

Commercialised

Inputs Required

Power: 75 Kw, Land: 400 m, Water: 10 KL, Fuel(LDO): 0.1 KL
Manpower: 19 including 2 managers, 5 skilled and 12 unskilled
Raw material: Whey - 1.2 KL, Sugar - 0.08 T, Essence bottles - 600 Nos, Culture - 0.015 KL

Economic Data

Can be arranged on request.

For further information please contact :

The Director
Technology Bureau for Small Enterprises
APCTT Building, Qutub Institutional Area
P.O. Box – 4575
New Delhi – 110016