ISSN: 0973-7510

E-ISSN: 2581-690X

S.R. Macwan, J.B. Prajapati and K.D. Aparnathi
Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand – 388110, India.
J. Pure Appl. Microbiol., 2016, 10 (2): 1379-1386
© The Author(s). 2016
Received: 11/03/2016 | Accepted: 10/04/2016 | Published: 30/06/2016

Cheddar cheese whey is the major by-product obtained during the manufacturing of cheese. Cheese whey was hydrolysed with four different proteolytic enzymes, pepsin, Trypsin, Papain and rennet. Amongst this four enzymes used, papain gave highest proteolytic activity. Further, papain concentration and time for hydrolysis were optimized. Whey was hydrolysed with a range of papain concentration (50-90 mg/10 ml). Growth parameters of four lactic acid bacteria (L. helveticus MTCC 5463, S. thermophilus MTCC 5461, L. mesenteroides and L. lactis) were checked in hydrolysed whey. Mean viable counts were found to be highest in whey hydrolysed with 50mg/10ml concentration for 4 h.


Cheddar cheese whey, Papain, Lactic acid bacteria.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.