Optimization of coagulant and proximate analysis of liquid whey from milk

Abstract

This study soughed to optimize the effective coagulant for high yield of whey from milk and evaluated the nutritional composition of whey. The coagulants used were citric acid, acetic acid and Cacl2, CaSo4 at different percentage. The coagulant results revealed that there was significant (P>0.05) differences between the yield of various coagulated whey (81.1±0.09 to 84.0±0.39%) however acid whey recorded higher yield than salty whey. The pH revealed that there was significantly differ between the acid whey and salty whey (6.40±0.04 to 5.19±0.10). The lactic acid (%) in salty whey (0.14±0.00%) was scored low value compared to acid whey (0.25±0.00%). The salty whey (10.5±0.01%) was significantly higher in TSS content compared to acid whey (6.4±0.00%). This study was concluded that, T7 (0.13% acetic acid) was best in terms of yield (84.7±0.44%) and sensory evaluated. The physiochemical parameters of T7 showed that the total solids, moisture, protein, fat, lactose, total ash, and total carbohydrate were 8.8±0.23%, 91.2±0.37%, 0.289±0.00%, 0.13±0.00%, 4.288±0.12%, 0.3892±0.00% and 7.991±0.04%.