Whey and its Utilization
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TL;DR: In the absence of systematic survey/statistics, the estimated production of whey is about 5 million tons per annum (Gupta, 2008) and the utilization was 75% in Europe and probably less than 50% in the rest of the world and as a result a very large amount of material with potential value as a food or feed is wasted.
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Abstract: Whey is the liquid fraction that remains following manufacture of cheese, chhana, paneer and casein. The world production of whey is estimated at about 165 million tones. Of which cheese whey contributes about 95 %. In India, the major source of whey is from the production of chhana and paneer. In the absence of systematic survey/statistics the estimated production of whey is about 5 million tons per annum (Gupta, 2008). The utilization was 75% in Europe and probably less than 50% in the rest of the world and as a result a very large amount of material with potential value as a food or feed is wasted (Aneja et al., 2002). Whey is a serious pollutant as it imposes a very high BOD of 30,00050,000 mg/lit and chemical oxygen demand of 60,000-80,000 mg/lit. Discarding of whey also constitutes a significant loss of potential nutrients and energy and has been looked upon seriously by the environmentalists and technologists due to its potent polluting strength. In addition the dairy industry suffers from an economic blow due to several treatment costs that are incurred in proper disposal of whey. Although several possibilities of International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 8 (2016) pp. 134-155 Journal homepage: http://www.ijcmas.com
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Citations
Whey and its Utilization
TL;DR: In the absence of systematic survey/statistics, the estimated production of whey is about 5 million tons per annum (Gupta, 2008) and the utilization was 75% in Europe and probably less than 50% in the rest of the world and as a result a very large amount of material with potential value as a food or feed is wasted.
152
Whey Utilization: Sustainable Uses and Environmental Approach.
TL;DR: In this paper, the authors provide an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.
Whey valorization: current options and future scenario – a critical review
Anil Panghal,Rakesh Patidar,Sundeep Jaglan,Navnidhi Chhikara,Sunil K. Khatkar,Yogesh Gat,Neelesh Sindhu +6 more
TL;DR: This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.
88
Optimization and modelling of dark fermentative hydrogen production from cheese whey by Enterobacter aerogenes 2822
Raman Rao,Nitai Basak +1 more
TL;DR: In this article, pre-treated cheese whey was utilized to produce hydrogen via dark fermentation by Enterobacter aerogenes 2822 cells in 2L double walled cylindrical bioreactor having working volume of 1.5L.
60
Whey proteins and peptides in health-promoting functions – A review
TL;DR: In this article, the role of proteins and peptides in the prevention and/or adjunctive treatment of various lifestyle and ageing diseases (e.g., diabetes, cancer, liver disease, sarcopenia, cardiovascular disease) is discussed.
51
References
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Patrick F. Fox,T. Uniacke-Lowe,Paul L.H. McSweeney,James A. O'Mahony +3 more
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The biotechnological utilization of cheese whey: A review
TL;DR: Cheese-whey utilization has been the subject of much research as mentioned in this paper and the most representative applications of cheese whey being exploited and under research are briefly discussed in this paper.
821
Bioutilisation of whey for lactic acid production
TL;DR: A review of the various biotechnological techniques that have used whey for the production of lactic acid can be found in this paper, where the authors focus on the various technologies that have been applied to whey fermentation processes.
388
Whey Proteins in the Regulation of Food Intake and Satiety
TL;DR: Whey protein has potential as physiologically functional food component for persons with obesity and its co-morbidities (hypertension, type II diabetes, hyper- and dislipidemia), it remains unclear, however, if the favourable effects of whey on food intake, subjective satiety and intake regulatory mechanisms in humans are obtained from usual serving sizes of dairy products.
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