Physicochemical and amino acid profiling of cheddar,mozzarella and paneer whey

The present study characterised locally available whey samples of cheddar,mozzarella and paneer for physicochemical and nutritional attributes. the results revealed that the cheddar whey exhibited ph (5.41±0.16),crude protein (0.83±0.03%),fat (0.25±0.01%),lactose (4.95±0.21%) and total solids (6.55±0.27%),slightly higher than those of mozzarella and paneer whey. on the other hand,the paneer whey showed acidity (0.30±0.01) and ash content (0.56±0.02),slightly higher than those of cheddar and mozzarella whey. furthermore,the mozzarella whey revealed the total plate count values (3.17±0.09 x 104 cfu/ml),slightly higher than those of cheddar and paneer whey samples. the paneer whey contained the amount of calcium (25.02 ± 1.34),magnesium (4.88 ± 0.23),sodium (32.11 ± 1.37) and potassium (97.55 ± 3.54) slightly higher,when compared to those of cheddar and mozzarella whey. the cheddar whey possessed the highest amount of essential and non-essential amino acid contents,followed by mozzarella and paneer whey. thus,cheddar whey exhibited the best physicochemical and nutritional profile among all the whey samples,so it can be used to prepare high quality novel and nutritious sports drink for sportsman.