International Journal of Bio-Technology

and Research (IJBTR)

ISSN (P):2249-6858; ISSN (E):2249-796X
Vol. 7, Issue 6, Dec 2017, 11-14
© TJPRC Pvt. Ltd.

DEVELOPMENT OF SYNBIOTIC WHEY DRINK

POORANI. A1, SURESH SUBRAMONIAN. B2 & ELANGO. A3

1
Assistant Professor, Department of Livestock Products Technology, Veterinary
College and Research Institute, Namakkal, Tamilnadu, India
2
Professor and Head, Post Graduate Research Institute in Animal Sciences, Kattupakkam, Tamil Nadu, India
3
Professor and Head, Department of Veterinary Public Health and Epidemiology,
Madras Veterinary College, Chennai, Tamil Nadu, India
ABSTRACT

A study was undertaken to prepare synbiotic whey drink using probiotics and honey as prebiotic. The optimum
acidity of 0.45 to 0.51 per cent lactic acid was reached by Bifidobacterium longum culture in 4hr of incubation.
Preliminary screening for selection of culture was done based on acidity and pH development. Acidity and pH
development by Bifidobacterium longum differed significantly from all other species due to its slow acid production of
0.73 and 0.51 per cent lactic acid at 8hr and 4hr of intervals respectively. For acceptable sour taste of consumer and
required level of bifidobacterial load, the performance of probiotic cultures at their log phase was considered crucial.

Original Article
Bifidobaterium longum was selected based on acidity and pH developed after 4 hrs of incubation viz 0.51 and 4.83
respectively. It was used for the preparation of synbiotic whey drink using paneer and cheese whey added with honey at
1.5, 2 and 2.5 per cent levels. The probiotic load of 108 cfu/ml gives better health benefits when consumed and the
maximum count of 8.93 log10 cfu/ml was reached in 4 hr of incubation in Synbiotic whey drink with 2 per cent honey..

KEYWORDS: Whey, Bifidobacterium Longum, Synbiotic whey Drink & Honey

Received: Oct 06, 2017; Accepted: Oct 26, 2017; Published: Nov 14, 2017; Paper Id.: IJBTRDEC20172

INTRODUCTION

Synbiotic whey drink is a fermented milk by–product, with sweet and sour taste. To make it more dietetic
whey, probiotic cultures and prebiotic substances were used, for the preparation. (1) Three different Bifidobacterial
species were used as probiotics and honey was incorporated as prebiotic.

Whey contains whey proteins, which are very good source of essential amino acids, especially sulphur
containing amino acids. They are also very good growth promoters of the probiotic lactic cultures. (2) Biological
value, protein efficiency ratio, net protein utilization was high for whey protein, compared to casein.

MATERIALS AND METHODS

Cheese and paneer whey were obtained from whole milk. The whey was partially deproteinised at 78°C
for 30 min, and filtered through a muslin cloth. The whey were inoculated with Bifidobacteria species, at 2 per
cent level and incubated at 37°C for 4–6 h. Then, the prebiotic substance (Honey) was at 1.5 to 2.5 per cent level
along with addition of different flavours and colours. (3) The final products were packed in sterile polythene bags
and stored at 5°C.

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12 Poorani.A, Suresh Subramonian.B & Elango.A

RESULTS
Composition of Cultured Paneer and Cheese Whey

The mean chemical compositions like fat, whey protein, total solids, lactose, total ash, calcium and phosphorus
content for bifidobacteria cultured paneer whey were found to be 0.50 ± 0.038, 0.79 ± 0.012, 6.07 ± 0.178, 4.32 ± 0.097,
0.49 ±0.066, 0.28 ± 0.014 and 0.34 ± 0.013 percent, respectively and for cheese whey, the values were 0.58 ± 0.014, 0.67 ±
0.018, 6.40± 0.143, 4.60 ± 0.045, 0.53 ± 0.031, 0.26 ± 0.009 and 0.34 ± 0.011 percent, respectively. The values were
statistically analysed for mean variance, which revealed no significant difference (P > 0.05).

Developed Acidity in Paneer and Cheese Whey by Bifidobacterial Species

The developed acidity at 0, 2, 4, 6, 8 h after inoculation of bidifus cultures in paneer and cheese whey, by three
species of bifidobacteria and incubated at 37°C anaerobically were estimated. The developed acidity was calculated by
subtracting normal acidity, from the total acidity and were furnished in Table 1. The three species of bifidobacteria used
were viz. Bifidobacterim bifidum, Bifidobacterium adolescentis, and Bifidobacterium longum. The mean values of
developed acidity, as percent lactic acid in cultured paneer and cheese whey were (B. bifidum – 0.46, 0.60, 0.74, 0.94, 1.02
and 0.46, 0.63 0.84, 1.04, 1.17), (B. adolescentis – 0.44, 0.53, 0.66, 0.80, 1.16 and 0.66, 0.74, 0.96, 1.10 1.26) and
(B.longum – 0.33, 0.45, 0.51, 0.59, 0.73 and 0.43, 0.52, 0.59, 0.77, 0.91). Statistical anlaysis of the data revealed
significance difference at P ≤ 0.01, between the species and hours. (Figure 1 & 2)

Influence of Bifidobacterial Species on Ph of Paneer and Cheese Whey

The pH development at 0, 2, 4, 6, 8 h after inoculation of bifidus cultures in paneer and cheese whey, by three
species of bifidobacteria incubated at 37°C anaerobically. The three species of bifidobacteria used were viz.
Bifidobacterium bifidum, Bifidobacterium adolescentis, and Bifidobacterium longum. The mean pH values observed after
0, 2, 4, 6, 8 h in cultured paneer and cheese whey were (B. bifidum – 5.41, 4.71, 4.22, 4.11 and 5.44, 4.73, 4.33, 4.09, 4.03
(B. adolescentis – 5.49, 5.21, 4.72, 4.28, 4.02 and 4.74, 4.33, 4.21, 4.10, 3.97) and (B. longum – 5.92, 5.47, 4.83, 4.62, 4.33
and 5.40, 5.21, 4.62, 4.34, 4.27). Statistical analysis of the data revealed significance difference at p ≤ 0.01 between the
species and hours.

Prebiotic Effect of Honey on the Growth of Bifidobacterium Longum in Whey Drink

The number of colonies formed by different dilutions of bifidus cultured in paneer and cheese whey, with added
honey at 1.5 percent, 2 percent and 2.5 percent (SWD1.5, SWD2, and SWD2.5,) at 0, 2, 4, 6, 8 h of incubation were counted.
The mean values of six trials were tabulated as log10 colony forming units per ml (log10 cfu/ml). The log10 cfu/ml were
paneer whey (8.65, 8.68, 8.71, 8.59, 8.46) for control, (8.81, 8.81, 8.83, 8.81, 8.75) for SWD1.5, (8.81, 8.84, 8.93, 8.85, 8.83
for SWD2 and (8.81, 8.74, 8.80, 8.74, 8.69) for SWD2.5. The log10 cfu/ml cheese whey was (8.54, 8.66, 8.69, 8.65, 8.51) for
control, (8.72, 8.76, 8.74, 8.82, 8.65) for SWD1.5, and (8.72, 8.83, 8.83, 8.77, 8.72) for SWD2 and (8.72, 8.68, 8.71, 8.65,
8.54) for SWD2.5. Statistical analysis of the data revealed significant difference at (p ≤ 0.01), between the treatments and
hours.

CONCLUSIONS

The optimum acidity of 0.45 to 0.51 percent lactic acid was reached, by Bifidobacterium longum culture in 4hr of
incubation. Preliminary screening for selection of culture, was done based on acidity and pH development. Acidity and pH

Impact Factor (JCC): 4.9876 NAAS Rating: 3.80

Development of Synbiotic Whey Drink 13

development by Bifidobacterium longum differed significantly, from all other species, due to its slow acid production of
0.73 and 0.51 percent lactic acid at 8hr and 4hr of intervals, respectively.

For acceptable sour taste of consumer and required level of bifidobacterial load, the performance of probiotic
cultures at their log phase was considered crucial. Bifidobaterium longum was selected, based on acidity and pH developed
after 4 hrs of incubation viz 0.51 and 4.83, respectively. It was used for the preparation of synbiotic whey drink, using
paneer and cheese whey added, with honey at 1.5, 2 and 2.5 percent levels.

The probiotic load of 108 cfu/ml gives better health benefits, when consumed and the maximum count of 8.93
log10 cfu/ml was reached in 4 hr of incubation in SWD2.(5)

Figure 1: Effect of Three probiotic Cultures on Acid Development of Paneer Whey

Figure 2: Effect of Three Probatic Cultures on pH Development of Paneer Whey

Table 1: Developed acidity as per cent Lactic Acid in paneer and cheese
whey by bifidobacterial species (37° C)
Culture Hours of Incubation in Paneer Whey Hours of Incubation in Cheese Whey
Organism 0 2 4 6 8 0 2 4 6 8
Bifidobacterium
0.46 0.60 0.74 0.94 1.02 0.46 0.63 0.84 1.04 1.17
bifidum
Bifidobacterium
0.44 0.53 0.66 0.80 1.16 0.66 0.74 0.96 1.10 1.26
adolescentis
Bifidobacterium
0.33 0.45 0.51 0.59 0.73 0.45 0.52 0.59 0.77 0.91
longum
F- value 11.75** 30.74**
S.E. 0.0467 0.0347
C.D. 0.1706 0.1267
# Percentages (mean) Average of six trials. Mean values bearing different superscripts are a column differs
significantly * * (P < 0.01)

NS - Not Significant

* - Significant

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14 Poorani.A, Suresh Subramonian.B & Elango.A

** - Highly Significant

Table 2: Influence of bifidobacterial species of pH of paneer and cheese whey

Culture Organism Hours of Incubation in Paneer Whey Hours of Incubation in Cheese Whey
0 2 4 6 8 0 2 4 6 8
Bifidobacterium bifidum 5.41 4.71 4.41 4.22 4.11 5.44 4.73 4.33 4.09 4.03
Bifidobacterium adolescentis 5.49 5.21 4.72 4.28 4.02 4.74 4.33 4.21 4.10 3.97
Bifidobacterium longum 5.92 5.47 4.83 4.62 4.33 5.40 5.21 4.63 4.34 4.27
F- value 91.62** 96.57**
S.E. 0.0542 0.0483
C.D. 0.1980 0.1762
# Percentages (mean) Average of six trials. Mean values bearing different superscripts is a column differs
significantly * * (P < 0.01)

NS - Not Significant

* - Significant

** - Highly Significant

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https://doi.org/10.1371/journal.pone.0181387

3. Sures Suresh Subramonia B, (2001). Studies on preparation of dietetic milk powder with added bifidogenic properties, (Ph.D.,
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Impact Factor (JCC): 4.9876 NAAS Rating: 3.80