C.S.J.M.

UNIVERSITY

INSTITUTE OF BUSINESS MANAGEMENT

[C.S.J.M UNIVERSITY CAMPUS]

TOPIC:-
ENTREPRENEURIAL OPPORTUNITY IN
DAIRY SECTOR BY CONVERSION OF WHEY
INTO A BEVERAGE”

MBA [FT] IVth SEMESTER

SUBMITTED TO:- SUBMITTED BY:-

DR. SUDESH SRIVASTAVA MADHUR DIXIT

ACKNOWLEDGEMENT
I would like to express my special thanks of
gratitude to my professor DR. SUDESH
SRIVASTAVA Sir , who gave me the golden
opportunity to do this wonderful project on
the topic ENTREPRENEURIAL OPPORTUNITY
IN DAIRY SECTOR BY CONVERSION OF WHEY
INTO A BEVERAGE , which also helped me in
doing a lot of Research and I came to know
about so many new things I am really
thankful to them.

Secondly I would also like to thank my parents

and friends who helped me a lot in finalizing
this project within the limited time frame.
ABSTRACT
India is the world’s largest Milk producer. It produces 16 % of the
world’s milk. Milk production in 2009-10 :
112.6 million tonnes. Encouragement of milk producer to produce
more milk due to increasing income from sale of milk,
value added product Milk and its by products accounted as best
among all life-sustaining substances having beneficial
effects that in turn reduces bloating of stomach, soothes intestines
in IBS and helps in Indigestion, Eases symptoms of
Hemorrhoids and constipation. Whey is one such blessing of
nutrition easily available at throw away economics in form of
by product which is unfortunately ignored. Biofunctionality of
Whey Protein are of immense importance. Efforts are made
to utlise it in a form that can be incorporated in modern lifestyle.
Whey contributs to increased supplies of essential amino
acids such as cysteine, isoleucine, leucine, lysine, threonine and
tryptophan (Raynal-Ljutovac et al., 2008) Whey, fresh
according to international standards is, “The liquid part of the milk
that remains after the separation of curd in cheese
making”. Its main food use is in the preparation of whey cheese,
whey drinks and fermented whey drinks. The main
industrial uses are limited to manufacture of lactose, whey paste
and dried whey. Two types of whey exist: acid whey,
obtained during the production of acid-coagulated cheeses such as
cottage cheese, and sweet whey, from the manufacture
of rennet-coagulated cheese. Acid whey contains twice as much
calcium as sweet whey. For this study, acid whey is
utilized that is fermented with probiotic culture and subjected to
carbonation to develop an innovative dairy product.
KEYWORDS: Dairy Entrepreneurship, Dairy By-Product
Management, Innovative Dairy Product
INTRODUCTION
India is the largest milk producer country in the world and its dairy
sector is growing at a consistent rate of 4.5 to
5% per annum. The rise in demand of milk and milk products can be
attributed to the favorable demographic factors such
as rise in income levels, increase in population and changing
lifestyle. Traditionally, whey was considered the low-value
by-product of cheese production, but in recent decades, whey
components have attracted increasing commercial interest
(BulutSolak and Akin, 2012).The demand is growing for both the
traditional Indian dairy products as well as western dairy
products. This necessitates continuous product innovation and
process innovation. In a typical dairy processing plant, whey
as a byproduct is the need of the hour to be utilized, conversion of
whey into beverage with a value addition can resolve the
problem of the dairy effluent treatment. Further, Probiotics and
functional foods are gaining importance in the society due
to their functionality and the health conscious people, unlike
conventional whey beverages that are of course nutritious but
lack the essence of health in a way that it is loaded with ample of
carbohydrate.
Some studies suggest that moderately increasing protein intake,
while controlling total energy intake may improve
body composition and improve body-weight maintenance
(Westerterp-Plantenga, 2003; Paddon-Jones et al., 2008;
AbouSamra et al., 2011). The potential positive outcomes
associated with increased protein are thought to be due to lower
energy intake associated with increased satiety and increased
thermogenesis. Findings of studies of the impact of dairy
proteins, whey and casein, on satiety are inconclusive (Abou-Samra
et al., 2011). The effects of whey protein, such as
reduction of short-term food intake and increased satiety have
been mostly observed in short-term experiments when whey
is consumed in much larger amounts than that found in usual
serving sizes of dairy products (Luhovyy, Akhavan and
Anderson, 2007). Whey proteins can be consumed as nutrition bars,
powdered beverages or sports meals (Korhonen, 2009;
Hernández-Ledesma, Ramos and Gómez-Ruiz, 2011).Whey proteins,
in addition to delivering amino acids, are reported to
be involved in protection against infections, immune enhancement
and development of the gut (Kanwar et al., 2009)
Whether dairy products or components, such as whey or bioactive
peptides, can offer an additional health benefit
other than their nutritional value has not been consistently proved
by scientific studies. To date, many products claimed as
being “health-enhancing” lack the scientific evidence to merit
claims. The subject of health and nutrition claims has
received considerable attention from both industry and regulators.
The general consensus amongst the legislators is that the
regulatory framework should protect the consumer from false
information, promote fair trade and encourage innovation in
the food industry that can ultimately translate into healthier
lifestyles (Roupas, Williams and Margetts, 2009).
The effects of whey protein, such as reduction of short-term food
intake and increased satiety have been mostly
observed in short-term experiments when whey is consumed in
much larger amounts than that found in usual serving sizes
of dairy products (Luhovyy, Akhavan and Anderson, 2007).
One such innovative product suggested by the author is the
‘probiotic whey based beverage- Profizza” which
can be prepared by combining Probiotics and whey. The product
made in such a way as described in the following
paragraphs, has no added sugar. Also, carbonation of whey places
the product among the most dominating ‘carbonated
beverage market’ at a cheaper rate with the additional benefits of
nutrition. Hence, there a huge potential for this product in the
coming years
METHODOLOGY
Selection of Whey for Product Innovation
According to its average composition whey is approximately 93%
water and contains about 50% of total solids
present in the milk of which lactose is the main constituent. Whey
proteins constitute less than 1% of dry matter. In this
category of products big attention has been paid to development of
probiotic whey beverages, since beneficiary effects of
probiotic strains on human health like lowering cholesterol level in
blood, improving lactose metabolism, lowering blood
pressure, anticancerogenic properties and immune system
stimulation are known for a long period of time.
Production Process of the Product
The following are the steps for manufacturing the ‘probiotic whey
based beverage”.
Step 1: Whey is collected from a typical dairy plant effluent.
Step 2: Pasteurize the whey
Step 3: Bring the temperature down to 37oC
Step 4: Add Probiotic culture at rate of 1.5% of whey.
Step 5: Incubate for 4 hours at 37oC.
Step 6: Addition of Jalzeera (Spice blend) at rate of 0.25% of whey.
Step 7: Carry out Carbonation.
Step 8: Bottle in a PET bottle.
Step 9: Store the productunder refrigeration at temperature below
7o C
The technical details and nutritional value of the product prepared
by following the above mentioned steps are
given in Table 1 and Table 2 below.
Table 1: Technical Details of the Product
Advantages of Probiotic carbonated whey
Whey proteins are a rich source of branched chain aminoacids
(BCAA) like isoleucine, leucine and valine. Whey protein fractions
include also lactoferrin - an iron-binding protein,
glycomacropeptide (GMP) which derives after cheese making using
rennet and is naturally free of phenylalanine and alpha-lactalbumin
which is a calcium-binding protein.
Sensory
Quality
Flavour: Typical refreshing, taste moderately salty to tangy, free
from curd particles.
Body and texture: Uniform consistency and uniform bubbles.
Colour and Appearance: Sparkling clear, light greenish, with a tinge
of light yellow.
Shelf life The shelf life of Profizza is 45 days under refrigeration
condition.
Packaging
material Pet bottle, tetra pak, glass bottle
Table 2: Nutritional Value of the Newly Developed Product
Nutritional Value Per 100 G (3.5 Oz)
Energy 112 kJ (27 kcal)
Carbohydrates 5.14 g
Fat 0.36 g
Protein 0.846 g
Calcium 47 mg (5%)
FINANCIAL FEASIBILITY OF THE PROJECT
The financial cash flows of the project have been shown in Table
no. 3 and the profitability of the project is shown
in Table no. 4. The assumptions used in calculations are as below;-

Cost of Important Items

Whey: 5Rs/kg
Probiotic culture: 2 Rs/ 1.5 g
Jaljeera: 2 Rs /2.5 g
Gas consumption: 1.5 Rs/ lit
Carbonation: 3 Rs/lit
Packaging: Re. 1 per unit
Machinery required: Pasteurizer, packaging machine and
other installations
Land required for the project: A plot of size 30m x30m.to be
taken on Rent in industrial estate.
CONCLUSIONS
The Indian dairy sector has a huge burden of
handling the whey coming as the by-product. The
innovative probiotic whey based beverage product
suggested by the author is an excellent way to
solve this problem and at the same time opens a
door of entrepreneurial opportunity in this field. In
addition, some components in dairy products, such
as calcium, vitamin D, rumenic acid, butyric acid,
branched chain fatty acids and whey protein may
protect against breast cancer (Moorman and
Terry, 2004).The suggested product can be
targeted to all age groups and is loaded with
enormous health benefits.
THANK
YOU…