The present study was undertaken to make crude comparison between whey obtained from paneer and cheese during manufacturing. Paneer and cheese whey were compared in terms of all the minerals as well as physicochemical properties indispensable for electrolyte drink. The slight differences attributed, among various parameters can be mainly due the difference in manufacturing process. Our results ...

Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present i...

Paneer, a popular indigenous dairy product of India, is similar to an unripened variety of soft cheese which is used in the preparation of a variety of culinary dishes and snacks. It is obtained by heat and acid coagulation of milk, entrapping almost all the fat, casein complexed with denatured whey proteins and a portion of salts and lactose. Paneer is marble white in appearance, having firm, ...

In the present study Kluyveromyces marxianus isolated from paneer whey was employed for biomass production. Various parameters like pH, temperature and nitrogen source were optimized for maximum biomass yield. The biomass yield was studied to vary with different nitrogen sources, pH and temperature. Ammonium sulphate, ammonium nitrate, beef extract and yeast extract were used as nitrogen source...

Two Leuconostoc mesenteroides strains NCDC 744 and NCDC 745 were evaluated for exopolysaccharides (EPS) production in whey and MRS medium. Paneer whey medium supplemented with 10% sucrose, 0.1 % yeast extract and 0.1 % K2HPO4 was found to be proferred medium for EPS production. Among two strains L. mesenteroides NCDC 744 produced significantly higher EPS (12.7 ± 0.24 gm/L) as compared to NCDC 7...

Fermentation of milk enhances its nutritional value through improved bioavailability of nutrients and production of bioactive substances which have biological functions. Cultured buttermilk, it is an important fermented milk in the world. It is obtained from pasteurized skim or partly skim milk cultured with Lactococci and Lactobacilli as well as aroma producing strains. Lactic acid bacteria (L...

Lactose, a unique disaccharide, occurring exclusively in the mammalian milk plays an important role in nutrition. Most of the lactose that is manufactured on an industrial scale is produced from whey derived from the production of cheese, casein or paneer using crystallization and purification technologies. Lactose can be converted to various derivatives like lactitol, lactobionic acid, galacto...

Whey is considered as gold if it is properly and efficiently utilized. However, if it is drain as a waste it creates serious nuisance. The bottleneck in utilization of whey is its dilute nature which required handling of large volume. Membrane techniques have been developed for efficient utilization of whey, but due to very huge investment requirement small and medium scale producer cannot affo...

Background: There is a demand for natural food preservatives as an alternative to artificial chemical compounds. Under refrigeration conditions, the paneer has shelf life of 7-9 days. The application can help solve problem its short shelf-life. present study was conducted evaluate four types, S0, S1, S2 and S3 samples. effect storage period on paneer, control treated with brine (10% w/v), hydro...