International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:8, August, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(8): 134-155

Whey and its Utilization
Silviya R. Macwan*, Bhumika K. Dabhi, S.C. Parmar and K.D. Aparnathi
Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand- 388001, Gujarat, India
*Corresponding author

Whey is a by-product of the dairy industry, which for years was thought to be insignificant and was either used as an animal feed or it was disposed of as waste. Considering that over 145 million tons of whey is produced worldwide annually, the desire for new methods to utilise whey can be appreciated. Over the last years several studies were carried out concerning the importance of whey is nutritional value and the properties of its ingredients. It is now accepted that main content, whey proteins, have antimicrobial, antiviral and anti-oxidant properties. Due to the substantial difficulties encountered in the treatment of whey as a biological waste and its high potential to be valuable raw material for added value food and bioactive substances production the later tend to be the only accepted and popular trend of dealing with this dairy industry by-product. Productions of whey proteins by ultrafiltration, lactose hydrolysis products, and the use of whole whey or whey permeate as a fermentation feedstock are possible options. A large number of workers have carried out studies on the composition and processing of whey for its use in foods and animal feeds besides studying the nutritive, therapeutic and functional properties of whey.

Keywords: Whey,nutritional value,whey utilization.

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How to cite this article:

Silviya R. Macwan, Bhumika K. Dabhi, S.C. Parmar and K.D. Aparnathi. 2016. Whey and its UtilizationInt.J.Curr.Microbiol.App.Sci. 5(8): 134-155. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.