Effect of temperature and time on some physical characteristics of Paneer whey

Abstract

The present investigation was to determine the various physical characteristics of paneer whey with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 20, 25 and 30 o C at intervals of 1, 2 and 3 h. The highest values for density and specific weight of whey were observed 1015.43 kg/m 3 and 9.961 kN/m 3 at 20 o C respectively and with respect to time it was observed 1013.5 kg/m 3 and 9.942 kN/m 3 at 3 h respectively. The highest electrical conductivity of whey was 5.10 mS/cm at 30 o C and with respect to time it was observed 4.93 mS/cm at 3 h. There is not much appreciable effect on variation on physical characteristics with respect to time, whereas the temperature had shown significant effect on physical characteristics. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.

Study of physical and electrical characteristics of skim milk

“…The values obtained for electrical conductivity of skim milk in the present study were within the ranges from 5.39 mS/cm to 5.66 mS/cm. Sahu et al (2017) observed that the highest value for electrical conductivity of paneer whey is 5.10 mS/cm at 30 0 C temperature with respect to time at 3 h is 4.93 mS/cm. Mabrook and Petty (2003) concluded that electrical conductivity of skim milk (0.1% fat and 4.9% lactose) is 5.4 mS/cm.…”

“…With increasing temperature decrease in viscosity is also associated with the lower cohesive forces between molecules. Sahu et al (2017) observed that the highest value for density of paneer whey is 1015.43 kg/m 3 at 20 o C, they concluded that increasing density with respect to decreasing temperature. From this analyzed data, it was recorded that the effect of temperature showed significant difference but effect of time and combined effect of temperature and time did not show significant effect on density of skim milk.…”

“…The temperature probe was also inserted in the sample of skim milk, which recorded the temperature of sample. The electrical conductivity of the samples was measured at three levels of temperature in range of 25, 30 and 35 o C and four levels of time 0, 1, 2 and 3 h. All these methods and measurements adopted from Sahu et al 2017.…”