Utilization of lactose hydrolysed paneer whey for the preparation of Buttermilk
281 / 295
Authors
-
Trishul Prakash Singh
ICAR-National Dairy Research Institute, Southern Regional Station
-
B. Surendra Nath
ICAR-National Dairy Research Institute, Southern Regional Station
-
N Veena
College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University
-
Heartwin Amaladhas Pushpadass
ICAR-National Dairy Research Institute, Southern Regional Station
-
F Magdaline Eljeeva Emerald
ICAR-National Dairy Research Institute, Southern Regional Station
Keywords:
Buttermilk, Dahi, Lactose hydrolysed paneer whey, Physicochemical properties, Sensory attributesAbstract
The objective of this work was to utilize concentrated and lactose hydrolyzed paneer whey (CLHPW) by partial substitution of milk for the preparation of buttermilk and to characterize for sensory and physico-chemical properties of buttermilk samples. Lactose in the concentrated paneer whey was hydrolyzed upto 55% using β–galactosidase and adjusted to 12% total solids was utilized in the preparation of four different formulations of buttermilk (6.6% solids) by its incorporation into milk before fermentation (F1 and F2) or fermented separately and then blended (F3 and F4), with the milk solids to whey solids (MS:WS) content adjusted to 1:1 and 1:2. Results indicated that formulations F1 and F3 (MS:WS, 1:1) had similar sensory characteristics as control buttermilk (F1), however, formulations F2 and F4 (MS:WS, 1:2) were significantly differ in color, consistency and overall acceptability scores from that of control. Results of physicochemical properties showed that formulations F1 and F3 had significantly higher viscosity and consistency values but lower phase separation compared to the formulations F2 and F4. Based on the results of sensory and physicochemical properties, buttermilk (F3) prepared by blending of fermented CLHPW and dahi (MS:WS, 1:1) was highly acceptable and could replace the milk solids with whey solids up to 50%. This study helps to utilize the whey and its valuable nutrients besides reducing the problem of environmental pollution caused due to its disposal.
References
Aneja RP, Mathur BN, Chandan RC, Banerjee AK (2002) Technology of Indian milk products. Dairy India publication, New Delhi, India
AOAC. 2005. Official methods of analysis. 18th edn. Association of Official Analytical Chemists, Washington, DC
Bulhõese AC, Goldani HA, Oliveira FS, Matte US, Mazzuca RB, Silveira TR (2007) Correlation between lactose absorption and the C/T- 13910 and G/A-22018 mutation of lactase-phlorizin hydrolase (LCT) gene in adult-type hypolactasia. Braz J Med Biol Res 40: 1441-1446
Bylund G, Pak T (2003) Dairy processing handbook. Tetra Pak Processing Systems AB, Lund, Swenden
Chandan RC, Kilara A (2013) Manufacturing yogurt and fermented milks. 2nd edn, Wiley Blackwell Publishing, USA, pp 1-20
Conway V, Gauthier SF, Pouliot Y (2014) Buttermilk: much more than a source of milk phospholipids. Anim Front 4: 44–51
De Jesus CSA, Ruth VGE, Daniel SFR, Sharma A (2015) Biotechnological alternatives for the utilization of dairy industry waste products. Adv Biosci Biotech 6: 223-235
Fonden R, Mogense G, Tanaka R, Salminen S (2000) Fermented milks and lactic acid bacteria in intestinal disorders. IDF 352: 7-8
Husain Q (2010) Beta galactosidases and their potential applications: a review. Critical Rev Biotechnol 30: 41– 62
IS (1971) Indian standard guide for sensory evaluation of foods, IS:6273 (Part II), Methods and evaluation cards. Bureau of Indian Standards, New Delhi
IS (1981) Handbook of food analysis and dairy products. Part XI, Dairy products. Bureau of Indian Standards, New Delhi
Jinjarak S, Olabi A, Jiménez-Flores R, Sodini I, Walker JH (2006) Sensory evaluation of whey and sweet cream buttermilk. J Dairy Sci 89: 2441-2450
Mudgil D, Barak S, Darji P (2016) Development and characterization of functional cultured buttermilk utilizing aloe vera juice. Food Biosci 15: 105-109
Nilsson LE, Lyck S, Tamime AY (2006) Production of drinking products. In: Tamime A (ed) Fermented milks, Blackwell Science Ltd, UK, pp 95-126
Panesar PS, Kumari S, Panesar R (2010) Potential applications of immobilized ð›½-galactosidase in food processing industries. Enzyme Res Article ID 473137, 16 pages
Parekh SL, Balakrishnan S, Aparnathi KD (2016) Sensory attributes and physicochemical characteristics of cultured buttermilk prepared by partial substitution of milk with paneer whey. Int J Curr Microbiol App Sci 5: 333-348
Patel S, Murthy ZVP (2011) Waste valorization: Recovery of lactose from partially deproteinated whey by using acetone as anti-solvent. Dairy Sci Tech 91: 53-63
Prado FC, Parada JL, Pandey A, Soccol CR (2008) Review: Trends in non-dairy probiotic beverages. Food Res Int 41: 111–123
Raghavendra S, Veena N, Nath BS, Amaladhas PH (2017) Utilization of concentrated paneer whey in the preparation of dahi. Indian J Dairy Sci 70: 720-725
Reddy PVS, Nath BS (2011) Colorimetric estimation of lactose in concentrated and lactose hydrolysed paneer whey. Indian J Dairy Sci 64: 87-91
Smithers GW (2015) Whey-ing up the options - yesterday, today and tomorrow. Int Dairy J 48: 2-14
Sodini I, Morin P, Olabi A, Jimenez-Flores R (2006) Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk. J Dairy Sci 89: 525-536
