Valorisation of Paneer Whey in the Development of Drinking Yogurt

Author: Mohammed Arshath, Alihath K.P. and Archana Chandran

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Abstract

The dairy industry generates a significant amount of waste, including paneer whey, which constitutes a substantial portion of liquid waste and byproduct. Paneer whey contains valuable nutrients and minerals but is often discarded, leading to environmental concerns. In this study, the feasibility and nutritional value of developing a yogurt drink enriched with fermented whey were assessed. The fermented whey was obtained as a byproduct of paneer production and incorporated into yogurt at different levels. Sensory evaluation, physicochemical analysis, microbial analysis, and shelf life study were conducted to evaluate the quality and acceptability of the yogurt drink. The results showed that the yogurt drink with 35% fermented whey had the highest sensory scores and was considered optimal. The inclusion of fermented whey increased titratable acidity, total solids, fat content, and protein content in the yogurt drink. Microbial analysis revealed higher counts of lactic acid bacteria in the yogurt drink with fermented whey. The absence of yeast, mold, and coliform bacteria indicated good product quality. However, the shelf life of all the samples were limited to 15 days. Overall, the findings suggest that paneer whey can be valorized by incorporating it into yogurt to develop a nutritious and flavorful drink. Additionally, this valorization approach has the potential to enhance the overall economic viability of the dairy industry by creating additional revenue streams from the byproduct. Further research is needed to enhance the shelf life of the product by novel packaging to address spoilage issues.

Keywords

Whey, Yogurt drink, Optimisation, Sensory, Shelflife

Conclusion

In conclusion, this study explored the feasibility and nutritional value of utilizing paneer whey, a by product of paneer production, to develop a yogurt drink enriched with fermented whey. The results indicated that incorporating fermented whey into yogurt at a level of 35% yielded the highest sensory scores and was considered optimal. The inclusion of fermented whey positively influenced the physicochemical characteristics of the yogurt drink, increasing titratable acidity, total solids, fat content, and protein content. Microbial analysis revealed higher counts of beneficial lactic acid bacteria in the yogurt drink with fermented whey, while the absence of yeast, mold, and coliform bacteria indicated good product quality. However, all samples experienced spoilage within the 15-day shelf life study, most likely due to the growth of yeast and molds. These findings suggest that incorporating paneer whey into yogurt can be a viable approach to produce a nutritious and flavorful drink. Future research should focus on extending the shelf life and addressing spoilage issues to ensure the product's commercial viability.

References

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How to cite this article

Mohammed Arshath, Alihath K.P. and Archana Chandran (2023). Valorisation of Paneer Whey in the Development of Drinking Yogurt. Biological Forum – An International Journal, 15(5): 1318-1322.