Whey is one of livestock product particularly by cow that giving lots of benefit for our health. Commonly people consider whey as waste product but acctually it was wrong. The meaning of whey itself based on Witt (2001) is kind of liquid which derived from remaining cheese production or removal of fat and casein from milk (protein on milk consist into two, casein 80% and for the rest is whey 20%). The chemical compound on whey are 50% nutrients of milk, its comprising milk sugar (lactose), protein (whey), mineral, small amount of fat, and minor nutrient that soluble on water such as vitamin (A, D, E, and K) (Witt, 2001).
Currently, there are some product that derived and utilize by whey. Backery sector is one of the prodcut such as biscuit, bread, and cake. Generally, bakery as stapple food for the American. So it will make some difference if whey utilize as additive ingredient food on bakery. The benefit of whey as additive ingredient food for bakery are enhance crust browning, improve toasting qualities, enhance crumb structure, thus increasing shelf-life, enhance bread flavor (Burrington, 1999).
Cake is one of bakery product. Usually to make an angel food cake, there are three basic in ingredient, egg white, sugar and flour. Four this an economical reason probably, it could be change the protein on egg white by whey, because based on Witt (2001) bakery product require an optimal interaction between whey protein and flour protein, and this interaction improve by the presence fatty component of whey (to prevent too much browning during baking). In short, whey has functional value as livestock product, its make health if we consume cause contain highly nutrition.
Source:
Witt, J. N. 2001. Lecture Handbook of Whey and Whey Product. European
Whey Products Association, Belgium.
Whey Products Association, Belgium.
Burrington, K. 1999. Whey Product in Baked Goods. Center for Dairy Research
University of Wisconsin,
University of Wisconsin,
By WAWAN’ THT ‘08
