Introduction :
Due to the increase in diversity in the production of dairy industries and the production of whey as a by-product, the processing of this material is very important in the industry. The processing of this material is very important in the industry.
Definition of whey
Whey is the soluble phase of milk, which is separated from the clot after coagulation of casein by the action of rennet or lactic bacteria. The clot contains caseins, fats, some minerals and some vitamins. But whey contains lactose, soluble proteins, soluble minerals, organic acids, vitamins and enzymes.
Types of whey:
Whey: Whey is the liquid that remains after curdling and straining milk. It is a byproduct of cheese or casein production and has several commercial uses.
Ultrafiltration whey (PERMEATE WHEY): This type of cheese is produced by ultrafiltration method. It is produced by removing protein and other solids from whey, and as a result, it is a product with a high concentration of lactose.
ACID WHEY: Acidic whey is the liquid byproduct that remains after straining or centrifuging yogurt to produce thick and creamy Greek yogurt.
In the normal way or PHV (SWEET WHEY): Sweet whey is a side product that results from the production of hard cheeses such as cheddar or Swiss cheese.
What is the reason for importance of whey as a side product?
Due to its high concentration, whey gets contaminated very quickly and spilling it into the water of rivers and the surface of the city causes problems and destroys aquatic life.
But today, with the emergence of new and efficient technologies, this situation has changed; Preparation of powder from whey and production of lactose by crystallizing concentrated whey has been used for years. Therefore, new separation processes such as ion exchange and electrodialysis allow the production of new products from whey.
Applications of whey in the food industry
Whey is rich in protein and nutrients, and since in the food industry, in addition to the nutritional value of the product, its desirability in terms of taste, smell, color, is important for the consumer, as a result of this We can use the product as a raw material in other food industries and produce diverse products with high nutritional value.
The applications are as follows:
Production of infant formula
Baby food production
in bakery
Use in confectionery
Use in biscuit production
Soft drink production
Alcohol production
Production of frozen desserts
Milk and cheese industry
…….
Source: The book of production and use of whey in food industry, authored by Dr. Seyed Ali Mortazavi, Masoud Deziani, Ruqieh Ezzati, Hassan Arab and Ronak Azizi.
This content was produced with the permission of Dr. Seyed Ali Mortazavi. Thanks to them