SUMMARY OF ARTICLE

ABSTRACT

Paneer whey is one of the major byproducts of the dairy industry which is obtained during the manufacture of paneer. Production of paneer by the organized dairy sector is increasing gradually resulting in a large quantity of whey production. A large part of this whey is left unutilized and drained off, which has a very high biological oxygen demand (30,000- 50,000 mg/L) and chemical oxygen demand (> 60,000 mg/L). Hence the disposal of whey constitutes a significant loss of potential nutrients and involves high capital investment. Therefore, the utilization of whey becomes a necessity in view of the current requirements for reducing environmental pollution as well as recovering available nutrients. Paneer whey exhibits excellent technofunctional properties and due to its high nutritional value, it can be utilized for the preparation of varieties of dairy and food products.