Study on the Quality Attributes of Whey Protein Concentrate (wpc-35)Derived from Buffalo Milk
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Date
2021
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Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Abstract
Whey is a valuable watery by-product of the dairy industry obtained after coagulating milk for the production of paneer, cheese, casein, etc. Despite its several potential uses; nearly 70– 80% of its total production is discarded in wastewater without any further treatment. India has highest population of the buffaloes and the whey obtained from the buffalo milk has many unique characteristics as compared to that of the cow milk whey. Therefore, the present study was conducted for the preparation of buffalo milk based WPC -35 employing ultrafiltration and characterization vis-a-vis control samples. Both the UF membranes i.e. 10kDa and 50kDa has potential for the preparation of WPC-35 but, the protein to total solids recovery was greater in UF modules of 50 KDA. The product obtained by the coagulation from GDL exhibited the good functional properties (i.e. solubility; WAI; WSI; EA; ES; OHC; FC; FS; LD, and BD of 90.4±0.46%; 0.41±0.01 g/g; 88.83±0.62%; 60.9±0.68%; 107±0.57%; 1.79±0.07 g/g; 2.71±0.08 x; 1.16±0.17 x; 0.32±0.01 g/ml and 0.43±0.01 g/ml, respectively,) as compared to that of the HCl and Citric acid coagulated whey. Thereafter, the obtained diafiltered retentate was spray dried and also compared with WPC80, WPC35 and SMP on the basis of their physico-chemical, functional and structural characterization. It was found that the optimized BM based WPC-35 exhibited even better functional properties than the cow milk based WPC-35 and the market SMP. Further, characterization of the product showed that the proteins in the product are more resistant to the heat denaturation than that of the proteins in cow milk WPC35. Therefore, the manufactured product might also be used as excellent SMP replacer, stabilizer, emulsifier, and foaming agent for many food formulations.