Therapeutic properties of whey used as fermented drink

Bioconversion of whey for preparation of beverage was standardized by utili zing yoghurt cultures. The product, wheyghurt drink, made with 4% yoghurt c ultures inoculated in deproteinized whey (4.8% lactose, 0.66% ash, 0.46% fa t and 0.40% protein adjusted to pH 6.4) and incubated at 42 degrees C for 8 h had all the technological requisite and dietetic criteria required in the product. The factors affecting the antibacterial activity of wheyghurt dri nk against Escherichia coli, Staphylococcus aureus, Shigella dysenteriae an d Bacillus cereus were determined. There was a significant variation (P < 0 .05) in the antibacterial activity of wheyghurt drink with different levels of inoculum (1,2,4, and 8%) and concentration of sugar at 37, 42 and 45 de grees C. Incubation at 42 degrees C with 4% culture in whey exhibited highe st inhibitory activity. The product stored up to 5 days under refrigeration was of acceptable organoleptic quality and requisite amount of microbial-p opulation (10(8) cfu/ml) to be potentially beneficial.