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Potential of Whey for Production of Value-Added Products Using Microbial Fermentations

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Whey Valorization

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Abstract

Whey being the green watery liquid produced through casein coagulation using rennet. Whey constitutes of milk solids (45–40%), milk sugar, i.e., lactose (70%), minerals (70–90%), proteins (20%) and vitamins (B and C) are available in milk. Whey is the major waste from dairy industry accounting for higher organic value of about 1,00,000 mg O2/L Chemical Oxygen Demand. So, food industries are keen to valorise this nutritional potential of whey. Whey with abundant nutrient and bioactive compounds can be used for formulation of nutraceutical and functional foods using various physical, chemical and biological approaches. In past few years, advanced biotechnological techniques have suggested new alternatives for processing of whey and its conversion into valuable products. Microbial fermentation refers as a green approach for bioconversion and valorisation for valuable outcome. Selective microbes can be used for converting this whey into organic acids, aroma compounds, bacteriocins, biopolymers, prebiotics, single cell proteins, enzymes and bio-alcohol etc. The selection of suitable microbial culture, process and ingredient optimisation is quite important in controlling the yield, quality and purity of finished product. So, there is huge scope of research in reinforce different microbes for whey valorisation for developing new sustainable products with some unique characteristics. This bioconversion of whey to value added products is most efficient in terms of product development and reduction in pollution level. This book chapter emphasises on microbial fermentation of whey as starting material for manufacturing of ingredients, beverage and eatables.

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Authors and Affiliations

  1. Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India

    Savi Khurana, Piyush Kankarwal, Jasmine Saini, Priya Panghal & Navnidhi Chhikara

  2. Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India

    Anil Panghal

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  1. Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Amrita Poonia

  2. Faculty of Technology and Technical Sciences-Veles, St. Kliment Ohridski University, Bitola, North Macedonia

    Anka Trajkovska Petkoska

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Khurana, S., Kankarwal, P., Saini, J., Panghal, P., Panghal, A., Chhikara, N. (2023). Potential of Whey for Production of Value-Added Products Using Microbial Fermentations. In: Poonia, A., Trajkovska Petkoska, A. (eds) Whey Valorization. Springer, Singapore. https://doi.org/10.1007/978-981-99-5459-9_7

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