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Whey types in India
Whey is the major by-product obtained during the preparation of dairy products such as cheese, channa, paneer, and shrikhand. In India, there has been a considerable increase in the production of direct acidified indigenous milk products such as channa resulting in an increased availability of whey (Sukumar, 2002). About 2 million tones of whey, containing about 130,000 tonnes of valuable milk nutrients, are produced annually in India (Khamrui and Rajorhia 1998).
Whey obtained during paneer and cheese production is divided into rennet whey and paneer whey (acid). Rennet whey is the milk serum obtained after separation of casein, affected predominantly by rennet. Acid whey is the milk serum obtained by separation of casein, affected predominantly by acid.