Abstract
Cheese whey is a valuable "waste" of dairy industry. It contains 0.5 percent ash, 0.20 percent fat, 5,1 percent footage, 0.90 percent protein, 0.19 percent acidity Rini 93,1 percent wvtar,. Whey sample's were concentrated to about 62 percent total solid.. by a vacuum concentrator at 80°C and 20 inches vacuum and the spray dried with an inlet temperature of 200 DC and an outlet tem, perature of ocoue. Each sample of 60 litrea cheese whey on spray drying gave 8 to 7 kg whey powder. It contained 2.25 percent. acidity, 8.06 percent ash, 1.10 percent fat, 71.2 percent loam, 12.9 percent protein (N i 6,38) and 4,5 percent moisture. Whey Noll& made a positive nutritional contribution when used in bread at the rates of 1, 3 and 5 percent, in ice cream at. 10, 15, 20 perce-nt and in orange juice at 2, 2 and 6 percent of the total weight of the product without altering their original characteristics,
INTRODUCTION
Cheese why is the fluid portion of milk, drained from curd during checie manufacturing. Besides about DO percent of milk sugar, it contain. a portion of fat, minerLie and high percentage of water aoluble vi•amina with almost all of the riboflavin of the milk,
Growing concern over pollution and environmental control Ian renewed the preaaure on china°, manufacturers to atop dumping the whey into stream.. Thin dairy waste can play an important role when used for fortitcatIon of foods for enhancing their nutritional value, The praeonce of high percentage of lactose makes the why a perishable commodity. It is generally therefore dried.
Present Address *The Tops, Rawalpindi. ',Department of Food Technology, Ayub Agriculture Research Institute, Faisalabad.
