NUTRITIONAL AND TECHNOLOGICAL STUDIES ON FORTIFICATION OF SOME FOODS WITH WHEY

Abstract

SUMMARY Whey is the watery portion or serum that separates from the curds during conventional cheese making or casein manufacture. It constitutes about 85 to 90% of the volume of the milk used for transfonnation into ripened cheese and it retains about 55% of the milk nutrients. These, among the best that milk can offer, include soluble proteins, lactose, mineral elements, and vitamins. Additionally, whey contains variable amounts of lactic acid and non-soluble nitrogen. Although whey contains an excellent array of high quality nutrients the overabundance of it has caused many problems. The large amounts of whey produced odor, killed fish and strained sewage systems. Environment pollution and high costs of whey disposal have encouraged scientists to produce innovative means to utilize whey. Much work has been done to produce acceptable foods from this by-product. The high nutritional value and low cost of whey make it an excellent food component. It can be incorporated advantageously into various food formulations. In Egypt, the aquatic environment is looks like a sink which recipient large quantities of waste whey every day. It also caused stress in sewage system. Although , an extensive amount of research has been done to incorporate advantageously whey into various food formulations but it still needs more and more research in the future to solve this problem. So, The present_investigation was aimed_to; Utilize the high nutritive value and low cost of waste Deumiatte cheese whey as replacement for dough water in bread making.