SUMMARY OF ARTICLE

ABSTRACT

Whey is a yellow-green liquid that results from the transformation of milk into coagulated dairy products. Whey is the largest by-product of the dairy industry both in terms of volume and milk solids. Whey is a source of precious nutrients like lactose, whey proteins, minerals, vitamins etc. The functional, therapeutic and health benefits of whey are also well established. Despite of its nutritional and therapeutic properties, whey is mostly drained off as waste. The release of whey as a waste is economic loss due to huge loss of nutrients meant for human consumption leading to environmental concern. Valorisation of cheese whey into whey cheese will provide dual benefits of by-product utilization and product diversification. Whey cheeses may provide new options to Indian consumers to change their taste.