Utilization of Whey as a Fermented Drink with Therapeutic Properties

Abstract

The utilization of whey is important from the view point of human nutrition, especially for therapeutic purposes, economy and also with respect to environment pollution. Use of cheese whey as beverage for therapeutic purposes can be traced back to ancient Greeks. Hippocrates, in 460 B.C., prescribed whey for an assortment of human ailments. Use of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the manufacture of yoghurt have been extensively studied throughout the world. Regular consumption of this product is believed to be effective both in prevention and treatment of various illness in man viz. gastrointestinal disorders, hypocholesterolemic effect antitumour effect reduced protein allergencity, treatment of vaginal discharge, a cure for osteoporosis etc. Although yoghurt bacteria can grow well in whey use of these organisms in the preparation of whey drink is very limited.