Evaluation of cheddar cheese whey and Paneer whey as a growth medium for lactic acid bacteria

Whey is the major by-product obtained during the manufacture of cheese, casein, paneer and chhana. The total solids, fat, total protein, lactose and ash content were 6.77, 0.72, 1.11, 4.88 and 0.43% in Cheddar cheese whey and paneer whey 6.37, 0.59, 0.51, 4.57 and 0.46 %, respectively. The average values of specific gravity, viscosity, surface tension, refractive index and electrical conductivity of Cheddar cheese whey were 1.026 at 20[degrees]C, 1.28 cp, 49.75 dynes/cm, 1.3435 and 4.24 ms respectively, while, that for paneer whey were 1.021 at 20[degrees]C, 1.16 cp, 50.14 dynes/cm, 1.3431 and 4.38 ms respectively. The mean values of pH, titratable acidity and acid degree value of Cheddar cheese whey were 6.71, 0.12 % LA and 6.59 milliequivalents of alkali per 100 g of fat, whereas, that of paneer whey were 5.81, 0.14 % LA and 5.76 respectively. After 48 h of incubation drop in pH by L. helveticus MTCC 5463, S. thermophilus MTCC 5461, L. mesenteroides and L. lactis were 3.56, 3.68, 4.05 and 3.61 in cheddar cheese whey whereas in paneer whey 3.54, 3.68, 3.89 and 3.64 respectively. Highest mean viable counts were obtained after 12 h of incubation. Counts (log cfu/ml) of all four lactic acid bacteria were 8.25, 9.19, 8.66 and 9.80 in paneer whey and 8.32, 9.16, 8.72 and 9.82 in cheddar cheese whey respectively. Keywords: Cheddar cheese whey, Paneer whey, Lactic acid bacteria.