Acido Whey
Introduction
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
Process
The process for manufacturing Acido- whey soft drink consists of the following steps:
1.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.
2. 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.
3. 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.
4. 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.
5. 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.
Plant Parameters
| Capacity, KL/Year | 300 |
| No. of shifts / day | 3 |
| Working days / Yr | 300 |
| Land Reqd., m2 | 4000 |
| Covered Area, m2 |
Manpower
| Managerial | 2 |
| Skilled | 5 |
| Unskilled | 12 |
Raw Material
| (Per KL) | of product |
| Whey, KL | 1.2 |
| Sugar, T | 0.08 |
| Essence, bottles | 600 Nos |
| Culture, KL | 0.015 |
| Utilities | |
| (Per KL | of product |
| Power, KwH | 75 |
| Process water, KL | 6.5 |
| Raw water, KL | 10 |
| Fuel (LDO), KL | 0.1 |
Plant & Machinery
| Fermentation vat | Filtration unit |
| Mixing tank,ss | Filling m/c |
| Boiler | Storage tanks |
| Paneer vat | Cold storage |
For further information please contact :
National Research Development Corporation
( A Government of India Enterprise )
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
