Chemical and Microbiological Comparison between Sun and Spray-dried Whey

Abstract

Whey is a nutritious by product from cheese processing containing valuable nutrients like proteins, minerals, lactose and vitamins. Acceleration of regulation for preventing disposal of whey for its nutritious value started since late 20th century and the nutritional and functional values of its proteins are now well known. This study was conducted at the Food Research Center, Sudan, to compare between the microbiological and chemical quality of sun and spray- dried whey. The results revealed significant differences (p<0.05) in moisture, ash, pH and solubility between the two samples, but no significant differences were observed in the values of protein and fat content. Microbiologically, the spray and sun dried whey were salmonella free and no yeast, moulds, spore-formers or coliforms were detected. Results also showed a significant difference (p<0.05) in total bacterial count between the two samples.DOI: http://dx.doi.org/10.3126/ijls.v8i1.8105

A Study of Microbial Quality of Some Rural Dairy Products in Assiut Governorate

“…Whey is a watery thin liquid which is normally produced during cheese making by the coagulation and separation of casein micelles from milk (Tsakali et al, 2010). It is a high nutritious by-product contains valuable nutrients like proteins, minerals lactose and vitamins (Ismail et al, 2014). Results obtained by (Torkar and Teger, 2004), found the number of coliforms was in the range of 5.4 x10 4 cfu/g and the average value of enterococci, aerobic spore forming, yeasts and moulds, lactobacilli, lactococci, proteolytic and lipolytic were in the range of 2.2 x10 4 , 310, 3.5, 31.2 x10 4 , 2.1 x10 6 , 6.2 x10 3 , 1.7 x10 4 cfu/g in the whey samples, respectively.…”