Comparative Analysis of Indian Paneer and Cheese Whey for Electrolyte Whey Drink
Nupur Goyal, D. N. Gandhi
World journal of dairy & food sciences/World journal of dairy and food sciences
Abstract
The present study was undertaken to make crude comparison between whey obtained from paneer and cheese during manufacturing. Paneer and cheese whey were compared in terms of all the minerals as well as physico- chemical properties indispensable for electrolyte drink. The slight differences attributed, among various parameters can be mainly due the difference in manufacturing process. Our results indicated significantly higher concentration of sodium, potassium, calcium and chloride contents in paneer whey than cheese whey. The analysis is important as paneer whey can be utilized more efficiently otherwise creating environmental pollution especially in India.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
potassium has higher concentration in paneer whey than cheese whey
“Our results indicated significantly higher concentration of sodium, potassium, calcium and chloride contents in paneer whey than cheese whey.”
calcium has higher concentration in paneer whey than cheese whey
“Our results indicated significantly higher concentration of sodium, potassium, calcium and chloride contents in paneer whey than cheese whey.”
sodium has higher concentration in paneer whey than cheese whey
“Our results indicated significantly higher concentration of sodium, potassium, calcium and chloride contents in paneer whey than cheese whey.”