Development of Synbiotic Whey Drink

A study was undertaken to prepare synbiotic whey drink using probiotics and honey as prebiotic. The optimum acidity of 0.45 to 0.51 per cent lactic acid was reached by Bifidobacterium longum culture in 4hr of incubation. Preliminary screening for selection of culture was done based on acidity and pH development. Acidity and pH development by Bifidobacterium longum differed significantly from all other species due to its slow acid production of 0.73 and 0.51 per cent lactic acid at 8hr and 4hr of intervals respectively. For acceptable sour taste of consumer and required level of bifidobacterial load, the performance of probiotic cultures at their log phase was considered crucial. Bifidobaterium longum was selected based on acidity and pH developed after 4 hrs of incubation viz 0.51 and 4.83 respectively. It was used for the preparation of synbiotic whey drink using paneer and cheese whey added with honey at 1.5, 2 and 2.5 per cent levels. The probiotic load of 108 cfu/ml gives better health benefits when consumed and the maximum count of 8.93 log10 cfu/ml was reached in 4 hr of incubation in Synbiotic whey drink with 2 per cent honey