Morphological and Anti-microbial Study of Whey Protein Concentrate Prepared by Dehydrating Milk Serum

Abstract

Whey protein concentrate (WPC) are an group of whey (Milk serum) based food ingredient. They are used in confectionary product, ready to eat cereals, nutritional bars,  and sports beverages.                                                                                                                                 Aim: The main aim of this study was to evaluate the morphological and antimicrobial study of whey protein concentrate after extraction from milk serum.                                     Methods: Proximate analysis was done for the determination of protein, ash, fat, and moisture content in whey protein concentrate. Morphological study was done using X-Ray Diffraction (X-RD) and scanning electron microscope. The antimicrobial property of whey protein concentrate was evaluated by Agar well diffusion method. Results: Proximate analysis reveals whey protein concentrates, protein (42%), Fat (4.40), ash (10.37), and moisture (4.27). The whey protein concentrate antimicrobial property also particularly effective against S. aureus (Gram Positive), E. coli (gram negative). SEM and X-RD results reveal micro structure and nature of the compound.