Different Whey’s produced during the manufacture of cheese,
casein, chhana, paneer, chakka and co-precipitates vary in chemical composition
and acidity (Table).It, in general, contains about half of the total solids of
milk, and is a source of precious nutrients like lactose, whey proteins,
minerals and vitamins. Whey proteins, though present in small quantity, have
high protein efficiency ratio (3.6), biological value (104) and net protein
utilisation (95) and are next only to egg protein in terms of nutritive value.
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| Composition of different whey systems |
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