Therapeutic properties of whey

Therapeutic properties of whey

163

THERAPEUTIC PROPERTIES OF WHEY USED AS FERMENTED DRINK

T. Kar*; A.K. Misra

Department of Dairy Bacteriology, Faculty of Dairy Technology, West Bengal University of Animal and

Fishery Sciences, Mohanpur, Nadia, West Bengal, India

Submitted: August 05, 1998; Returned to authors for corrections: September 29, 1998; Approved: June 16, 1999.

ABSTRACT

Bioconversion of whey for preparation of beverage was standardized by utilizing

yoghurt cultures. The product, wheyghurt drink, made with 4% yoghurt cultures

inoculated in deproteinized whey (4.8% lactose, 0.66% ash, 0.46% fat and 0.40%

protein adjusted to pH 6.4) and incubated at 42oC for 8h had all the technological

requisite and dietetic criteria required in the product. The factors affecting the

antibacterial activity of wheyghurt drink against Escherichia coli, Staphylococcus

aureus, Shigella dysenteriae and Bacillus cereus were determined. There was a

significant variation (P<0.05) in the antibacterial activity of wheyghurt drink with

different levels of inoculum (1,2,4, and 8%) and concentration of sugar at 37, 42 and

45oC. Incubation at 42oC with 4% culture in whey exhibited highest inhibitory activity.

The product stored up to 5 days under refrigeration was of acceptable organoleptic

quality and requisite amount of microbial population (108 cfu/ml) to be potentially

beneficial.

Key words: whey, yoghurt, antibacterial activity

* Corresponding author. Mailing address: Department of Dairy Bacteriology, Faculty of Dairy Technology, West Bengal University of

Animal and Fishery Sciences, Mohanpur, Nadia, 741252, West Bengal, India

INTRODUCTION

The bioconversion of whey is an interesting

process from the view point of human nutrition,

especially for therapeutic purposes, in regard to

economy, and with advantage for reducing

environment pollution. Ancient Greeks as well as

Hippocrates, in 460 B.C., prescribed cheese whey

for the assortment of human ailments. Use of

Lactobacillus delbrueckii subsp., bulgaricus and

Streptococcus thermophilus in the manufacturing of

yoghurt have been extensively studied throughout

the world. Regular intake of this product looks

effective both in prevention and treatment of various

illness in man viz. gastrointestinal disorders (14),

hypercholesterolemia (10), antitumoral (3, 14),

reduced protein allergencity, treatment of vaginal

discharge, a cure for osteoporosis etc. (10). Although

yoghurt bacteria can grow well in whey (5, 23, 27)

use of these organisms in the preparation of whey

drink is still limited.

The present communication includes a report on

the preparation of wheyghurt drink, a fermented

whey beverage prepared by using L. delbrueckii

subsp. bulgaricus W and S. thermophilus H as culture

organisms, assessment of its antibacterial activity as

well as its acceptability and survival of the culture

organisms in the gastrointestinal segments of

wheyghurt drink fed rats.

Revista de Microbiologia (1999) 30:163-169

ISSN 0001-3714

164

T. Kar and A.K. Misra

MATERIALS AND METHODS

Preparation of whey

Whey was prepared by heating pooled cow milk

to 82oC and 2% citric acid solution was added at the

rate of 2gm. Per kg of milk. Complete coagulation

was effected within one minute and the whey filtered

muslim cloth is popularly known as chhana whey in

India where the coagulum chhana is used as a base

material for traditional sweetmeats. Whey obtained

was adjusted to pH 5.5 using 10% NaHCO3 solution

and was heated at 100oC for 10 minute with 0.4%

CaCl2 and kept undisturbed overnight at room

temperature and filtered to obtain deproteinized whey

(20). The product was then polished aseptically

through washed diatomaceous earth built up as one

half inch cake on a No. 54 Whatman filter paper placed

in Buckner funnel (19). The average composition of

whey was 4.8% lactose, 0.60% ash, 0.46% fat and

0.4% protein.

Source and Maintenance of Cultures

Lactobacillus delbrueckii subsp. bulgaricus W

and Streptococcus thermophilus H along with the

test cultures of pathogenic organisms viz. Bacillus

cereus,

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