Development of fermented dairy products from lactic acid bacterial biomass grown in whey based medium

Whey is the liquid fraction that remains following manufacture of cheese, chhana, paneer and casein. It is utilized for the growth of lactic cultures, and scaled up to laboratory scale (500 ml), followed by pilot scale (3 liters) using whey based medium. The biomass of lactic cultures obtained from the whey based medium was tested for suitability in preparation of fermented dairy products like dahi, buttermilk, yoghurt and whey beverage. The fermented dairy products analyzed for physico-chemical properties and sensory attributes. The results obtained for the growth of lactic cultures showed that this medium can be a suitable low-cost alternate for producing high amount of cell biomass. Therefore, present study entailed to conclude that a novel use of these low-cost by-product of the dairy industry, offering an alternative way of its utilization, helping to minimize their negative impact on the environment.