whey beverage ppt by Rushikesh bhadoriya

2. SHRAMSHAKTI COLLEGE OF FOOD
TECHNOLOGY MALDAD
Seminar on
“Production Of Whey Based Beverages ”
Presented by :
Bhadoriya Rushikesh Ravindrasing
Reg. no :FTS/2015/04
Under the guidance of:
Prof. M.R. Koturwar

3. “Production Of Whey Based Beverages ”

4. Contents
 Introduction
 Importance
 Specification
 Production of different whey based beveages
 Nutritional composition
 Advantages
 Disadvantages
 Conclusion
 References

5. Introduction :
 Whey is the watery part of milk that remains after separation of curd / coagulated products
that result from acid or proteolytic enzyme mediated coagulation of milk.
 It is major by-product of dairy industry, during manufacture of products like paneer,
channa, chakka, cheese, casein, etc.
 In the manufacturing of these products, about 10- 20 per cent portion of milk is recovered
as the desired end product and remaining 80-90 per cent liquid portion is the whey.
 It is considered to be reliable source of number of high quality and biological active
proteins, carbohydrates and minerals.
 The current world production of whey is estimated at about 165 million tones.
 In India, nearly 5 million tones whey is produced of which channa and paneer whey
contribute around 80 per cent of total whey and majority of it is disposed as a waste.
 These are two types of whey available :
 (I)Acid Whey :
generated as a result of paneer, channa, chakka and acid casein manufacture
(II)Rennet Whey:
which is produced during cheese manufacture.
 The conversion of whey into beverages through fermentation or without fermentation is
one of the most attractive avenues for the utilization of whey for human consumption.
 Beverages from the whey are produced from fruit juice, fermented beverage from whey
alcoholic whey beverage, carbonated beverage and RTS.

6. Importance:
Whey – functional and nutritional ingredients:
 Whey proteins are good testing, versatile and highly functional ingredients and therefore provides
essential benefits to food and beverage manufacture
 Whey proteins have unique nutritional and functional properties which can be explored to deliver
high protein products to consumers.
 Dairy proteins are generally having a neutral - pH, therefore they can be used in manufacturing of
beverages which are having different nutritional and functional attributes.
 Whey protein as a ingredient is generally used in manufacturing of products like; sports drinks,
beverages, smoothies, meal replacements etc.
 Whey proteins have a fresh, neutral taste which can be used to prepare beverages by utilizing
different fruits and vegetables.
 A variety of whey based beverages consisting of plain, alcoholic, carbonated and fruit flavored
have been successfully developed and marketed all over the world. Benefits of the whey proteins
can easily be enhanced by the beverages manufactures into different products i.e. highly soluble
in a pH range of 2 to 10.
 Whey can be also used to solve the problems associated with cloudiness of tropical fruit juices
and produce a cloud stable juice.
 These could be particularly useful in place where there is lack of food and improper nutrition
leading to deficiencies of certain nutrients.
 These could be particularly useful in place where there is lack of food and improper nutrition
leading to deficiencies of certain nutrients.

7. Whey- Economical Importance :
 Provide surplus profit to dairy Industry, by avoiding the waste off whey .
 Availability of new types of beverages in market for choice.
 Beverages based on whey continue to receive a considerable amount of attention reflecting a
growing awareness of the potential of these products in the market place.
 New product development causes competition in global market.
 Increase the competition in market.
 Avoid loss of grains by producing alcoholic beverages from whey which show alternative to
alcoholic beverages in market such as Beer, Vodka etc.

8. Specification :
From whey There are several types of beverages are produce.
 Fruit flavored Beverages:
• Simply prepared by mixing fruit juice with whey
• Contents:
• Milk Whey
• Fruit juice
• Citric acid
• Sugar
• Stabilizer-
 Carbonated whey Beverages:
• Produce by incorporate carbon dioxide in whey
• Contents:
• Whey -1lit
• CO2 – 1000-1500 ppm
• Sugar-12%
• Flavor-0.1 %

9.  Alcoholic Beverages:
• Produce by whey fermentation by yeast.
• Content:
• Milk Whey
• Sugar
• Sugar Syrup
• Citric acid
• Flavor
 Fermented whey Beverages:
• Produce by inoculating lactobacillus culture in whey
• Content:
• Whey-20%
• Sugar-16%
• Milk-80%
• Salt-0.1%

10.  Fermented whey- milk beverages:
• Prepared by inoculating kumis culture
• Content:
• Whey
• Sugar
• Milk
• Salt
 Sports drinks:
• Mainly contains Carbohydrates, electrolytes, minerals, coloring and flavoring compound.
• Content:
• Whey
• Carbohydrate (w/v): 6
• Sodium(m mol/l): 20
• Potassium(m mol/l) :3
• Flavoring compound

11. Production of whey :
Ingredients :
Milk, Citric acid etc.

12. Parameters Acid Whey Rennet Whey
Total solids (%) 6.06 6.87
pH 5.60 6.40
Lactose (%) 5.03 5.01
Protein (%) 0.30 0.98
Fat (%) 0.13 0.34
Ash (%) 0.60 0.54
Lactic Acid (%) 0.21 0.14
Calcium (ppm) 710.65 501.50
Phosphorus (ppm) 560.50 441.50
Average composition of acid and rennet whey:

13. Fruit flavored Beverages:
Ingredients:
Fruit juice or pulp -300 ml
Milk Whey – 600ml
Sugar -100 gm.
Stabilizer – 1% (w/v)
Citric acid -50%(w/w)
Flowchart for fruit flavored beverages :
Whey
↓
Dissolved the sugar citric acid and stabilizer
↓
Filtered
↓
Mixed filtrate and fruit juice/pulp and then blended uniformly
↓
Bottled in pre-sterilized glass bottles with 2.5 cm headspace
↓
In bottle sterilized
↓
Cooled
↓
Labeled
↓
Stored at 5-7ºC temperature

14. Nutritional composition of fruit flavored beverages:
Parameters Composition
Total solids (%) 10-15
Fat (%) 0.2-1
Protein (%) 0.45-60
Ash(%) 0.30-0.40
pH 3-4
Mineral matter (g/kg)
Sodium 0.02
Calcium 0.50
Potassium 0.9-1
Magnesium 0.7
Phosphorus 0.3
Vitamin C (mg/100ml) 0.60

15. Carbonated Whey beverages:
Ingredients:
Whey -1lit
CO2 – 1000-1500 ppm
Sugar-12%
Flavor-0.1 %
Filtration of whey (<1.5% protein, 0.2%fat)
↓
holding for a day at 6-8 oC
↓
heating (90 to 95 c C/15 min),
↓
cooling (60 oC)
↓
centrifuging
↓
addition of ingredients
↓
Cooling to 4-6 oC
↓
injection of carbon dioxide
↓
The product bottled in narrow-neck bottles
↓
closed with crown cork
↓
stored at < 8oC
Flowchart for carbonated whey beverages beverages :

16. Nutritional composition of carbonated whey beverages:
Parameters Composition
Total solids (%) 6.06
pH 5.60
Lactose (%) 5.03
Protein (%) 0.30
Fat (%) 0.13
Ash (%) 0.60
Lactic Acid (%) 0.21
Calcium (ppm) 710.65
Phosphorus (ppm) 560.50
Sucrose(%) 12

17. Alcoholic whey Beverage:
Alcoholic Beverage also known Mjoed
Flowchart for Alcoholic whey beverages :
filtration of whey
↓
pasteurization
↓
lactose fermentation using Kluveromyces spp.
↓
Sucrose should added until total sugar used
was equal to 22 %.
↓
blended with syrups , citric acid and flavoring
↓
table wine is ready

18. Chemical composition of Alcoholic whey beverages:
Parameter content
Total Solid 12.03%
Ash 0.32%
Acidity 0.73
pH 4.57
Alcohol 10.02%

19. Fermented Whey Beverages:
Ingredients :
Sugar-10%
Spices-1.5%
Salt-0.5%
Whey
↓
Inoculation with 10% of culture of
lactobacillus Bulgaricus, L.acidophilus,
L.helvetics, L.caltsei and Streptococcus
thermophilus,culture
↓
Incubated at 42ocfor 18-24 hr.
↓
Pasteurization
↓
Store in Bottle
↓
Acidowhey
treated with
calcium carbonate and diammonium
phosphate
Flowchart for fermented whey Beverages :

20. Fermented Whey milk Beverages:
Ingredients :
Whey-20%
Sugar-16%
Milk-80%
Salt-0.1%
Flowchart for fermented whey milk Beverages :
Mixture of ingredient { milk : whey(8:2)}
↓
Inoculated with Lactobacillus acidophilus+ Streptococcus lactis
↓
Incubate for 14-16 hr
↓
Whey Kumis

21. Sport Drinks from Whey:
Ingredient:
Whey
Carbohydrate (w/v): 6
Sodium(m mol/l): 20
Potassium(m mol/l) :3
Flavoring compound
Flowchart for sportdrinks:
.
Add whey to a batch mixing tank at15°C to 25°C.
↓
good agitation continuously
↓
Mix in fructose, maltodextrin and sodium citrate with good agitation.
↓
Add flavor and color, hydrate for10 min.
↓
Adjust to pH 3.5 using a 50% acid solution with continuous mixing.
↓
Heat it to 80°C–85°C for 15–30 s.
↓
Hot-fill the containers followed by immediate cooling
↓
Storage at 3-5 °C

22. Advantages of Whey Beverages :
Whey beverage show some benefits for human life
• Assists in increasing in muscle mass
• Assist in cancer treatment
• Increase Weight Loss
• Increase in glutathione levels (your body’s main water-based anti-oxidant)
• Decrease in HIV symptoms
• Decrease in triglycerides
• Decrease in total cholesterol while increasing HDL (good cholesterol)
• Increase in immune system function
• Increase in power in sports
• Decreased recovery time and symptoms of over-training
• Free from caffeine content and another hazardous element.
Whey beverage economical profit
• Extra Profit to dairy industry.
• Utilize whey with fruits for making new drinks.
• Avoid loss of fruits and grains for making alcoholic Beverages.
• Available in many types of drinks for preparation.
• Good alternative to cola drinks.

23. Disadvantages of Whey Beverages :
Whey beverage show some risk for human life over consumption
1. Kidney failure
2. Clamps
3. Gas formation in stomach
4. Fatigue
Whey beverage limitation in market place due to below reason :
1. Purchasing cost is high.
2. Less acceptability By consumers.
3. Manufacturing of whey beverage is very low.
4. Palatibility quality is very less than another beverage.

24. Conclusion:
 The production of whey beverage is one of the more economically feasible options of whey
utilization.
 Whey milk is an immediate by product from the preparation of paneer and Chhenna.
 The beverage prepared from whey is more acceptable to the consumers than the beverages
 prepared from whole milk because its cost is relatively low and it has less viscosity and less fat
content.
 The whey milk in its fluid from prepared as beverage shall prove conducive to health and shall
be acceptable to the consumer in tropical countries like ours.
 Beverage prepared from such a product with guaranteed shelf life can take place the position of
 carbonated drinks which involve foreign, technique, and our foreign money is washed in its
export.
 The enhancement of shelf life of the milk based on beverages presents a great
 challenge through correct technological manicuring the keeping quality of the product could
possibly be enhanced specifically when appropriate heat treatment and proper
 packaging materials are used for the purpose.
 The use of whey milk in acidified beverage manufacture was very limited as per record.

25. References :
 Chavan et al., J Food Process Technol 2015, 6:10 Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications
 Choudhari, D.M. (2010). Whey utilization in preparation of alcoholic beverage. Ph.D. Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri,
Ahmednagar, M.S. (India).
 Darade, Rohini V. and Ghodake, Shital S. (2012). An overview of whey beverages. Res. J. Animal Hus. & Dairy Sci., 3(1) : 4144.
 Dhamsaniya NK, Varshney AK(2013) Development and Evaluation of whey based RTS Beverages from Ripe Banana juice. J Food Process
Technol. 4:203. doi:10.4172/2157-7110.100002..
 Narendra Kumar et al., Fermented and Non Fermented Whey Beverages.
 Yalcin S,Wade VN,Hassan Md N (1994) Utilization of channa whey for the manufacture of soft drinks. J Food 19:351-355.
 Sakhale BK, Pawar VN, Ranveer RC (2012) Studies on the development and storage of whey based RTS beverage from Mango cv .Kesar.. J
Food Process Technol. 3:1000148.
 Singh S,Ladkani BG,Kumar A,Mathur BN (1994) Development of whey based Beverages. Indian J Dairy sci. 47:586-590.

26. Thank you