Abstract

PARRA HUERTAS, Ricardo Adolfo. WHEY: IMPORTANCE IN THE FOOD INDUSTRY. Rev. Fac. Nac. Agron. Medellín [online]. 2009, vol.62, n.1, pp.4967-4982. ISSN 0304-2847.

Cheese whey is a by-product liquid obtained after precipitation of casein during the production cheese. Mainly contains lactose, protein and important nutritional substances, minerals, vitamins and fat. The type and composition of whey varies considerably depending on the type of milk, cheese produced and the process technology used. Lactose is the primary nutritional component (4.5% pv), protein (0.8% w / v) and lipids (0.5%). If the milk clotting enzyme used is called sweet whey, and if the enzyme is replaced by organic acids is called acid. For the food industry, whey is an economic source of protein that gives multiple properties in a wide range of foods. Whey products, including lactose, improve texture, enhance the flavor and color, emulsified and stabilized, improved flow properties and exhibit many other properties that enhance the quality of foodstuffs. Based on the nutritional value of whey and a number of commercial uses have been obtained as ethanol, organic acids, non-alcoholic drinks, fermented beverages, biomass, concentrates, isolates and hydrolysates of protein, edible films, means of support to encapsulating substances, xanthan production, enzymes, separation of lactose for sweeteners in food among other applications.

Keywords : Whey; applications; food; protein; fermentation.

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