Preparation of Whey Based Gruel

• Whey separated from skim milk is concentrated by heating at 700C for 30 minutes.
• 50 gms of rice gruel was added to 1 lit. of concentrated whey and boiled for 10 minutes and was fortified with 2000 IU of vitamin A.
• The product was spray-dried with an inlet temperature of 1800C and an outlet temperature of 800C to obtain a good quality whey based gruel powder.
• Good supplement of protein for anaemic patients as increases haemoblobin level.
• Simple, cheap and cost-effective.

Development of Milk Protein Enriched Noodles

• Noodles are prepared by adding skim milk powder and whey concentrate.
• Contain 19% protein over the commercially available noodles (12% protein).
• Good nutritive value at lower cost.
• Easily acceptable by consumers.

Synbiotic Whey Drink Cultured with Bifidobacteria

• Synbiotic whey drink is a fermented milk by–product with sweet and sour taste.
• Though the nutritive value of whey is good, it has got poor acceptability due to its poor palatability.
• By adding prebiotic rich substances like honey will make whey synbiotic as well as a neutraceutical product.
• Whey with honey was cultured with probiotic lactic acid bacteria Bifidobacterium longum for 4 hours.
• HPLC analysis revealed presence of hydrophobic and hydrophilic peptides.

n-3 Fatty acids Enriched Chicken Eggs and Meat

• N-3 fatty  acids are considered essential fatty acids.
• There are many health benefits of omega-3 fatty acids.
• They help lower triglycerides and blood pressure.
• The n3 fatty acids content in eggs and meat is increased by including ingredients with high level of n3-fatty  acids like linseed, fishmeal, rapeseed and bajra.
• Can be commercialized since easily available feed ingredients were used.

Carotene Enriched Milk Beverage

• Milk is enriched with carotene.
• Industrial technology is simplified in a cottage scale.
• Replaces the thirst quenching carbonated beverage.
• More income is generated through value addition.
• Create employment in rural areas.
• Replacement of synthetic colour and flavor.