Title of Invention	PROCESS FOR MANUFACTURE OF ALCOHOLIC BEVERAGE USING CHANNAWHEY
Abstract	The key object of the study was to standardize the process for manufacturing of alcoholic whey beverage by utilizing the whey a by-product left over during the manufacture of paneer, chakka and channa. The whey system was defatted (by hand operated cream separator) deproteinized (at 85°C/30 min), adjusted to pH 4.5 with citric acid. The strain NCIM-3566 of (Kluyveromyces fragilis) and NCIM-3300 of (Saccharomyces cerevisiae) was prudently selected and inoculated at 10 per cent level (mixed or simultaneous). The period of fermentation was decided 7 days (168 hr) incubated at 28°C. Supplementation with crystalline cane sugar as a source of carbohydrate at the rate of 18 per cent found suitable.

Title of Invention

PROCESS FOR MANUFACTURE OF ALCOHOLIC BEVERAGE USING CHANNAWHEY

Abstract

The key object of the study was to standardize the process for manufacturing of alcoholic whey beverage by utilizing the whey a by-product left over during the manufacture of paneer, chakka and channa. The whey system was defatted (by hand operated cream separator) deproteinized (at 85°C/30 min), adjusted to pH 4.5 with citric acid. The strain NCIM-3566 of (Kluyveromyces fragilis) and NCIM-3300 of (Saccharomyces cerevisiae) was prudently selected and inoculated at 10 per cent level (mixed or simultaneous). The period of fermentation was decided 7 days (168 hr) incubated at 28°C. Supplementation with crystalline cane sugar as a source of carbohydrate at the rate of 18 per cent found suitable.

Full Text	F0RM2 THE PATENT ACT 1970 (39 OF 1970) & The Patent Rules, 2003 PROVISIONAL/COMPLETE SPECIFICATION See section 10 and rule 13 1. TITLE OF INVENTION: WHEY UTILIZATION IN PREPEARATION OF ALCOHOLIC BEVERAGE 2. APPLICANT(S) a) Name: Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, District: Ahmednagar, Maharashtra. b) Nationaliity: Indian c) Address: Head, Department of animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, District: Ahmednagar, Maharashtra. 3. PERMEABLE TO THE DESCRIPTION Provisional Complete Not applicable The following specification particularly describes the invention and the manner in which it is to be perform e. 4. DESCRIPTION Whey is the vital by-product of milk industry in the process of manufacturing products like Channa, Panner, Chakka, Casein, Cheese etc. During the process about 10-20 per cent portion of milk is recovered as the desired end product and left over 80-90 per cent watery portion is the whey. Whey is rich source of carbohydrates (Lactose 4-5 %), minerals 0.60 % (Ca, P, Na, Mg etc.), and whey proteins a-lactalbumin (22% of whey protein), β-lactoglobulin (59% of whey protein), serum albumin (6% of whey protein) and water soluble vitamin i.e. B complex (Ghosh and Singh, 1997 and Parekh, 1997). Whey or their preparations are used as nutraciticals and items of functional food. In the face of significant gains, majority of whey is being thrown away as waste in gutter in absence suitable process technique, through which more than 50 per cent of milk solids are lost as a waste. In India, the major source of whey is from making of Channa. paneer and Chakka. Where, Channa and paneer whey contribute around 80 per cent of entirety whey (Gupta, 2008), and majority is predisposed off as a waste. Looking forward with disposal problems and to harness the benefits of nutritious solids needs transformation in to suitable products. With this hypothesis the present investigation entitled 'whey utilization in preparation of alcoholic beverage' is designed. The technology standardized by this study provides the pace for commercialization at household, small and large scale dairy industry in India. Which helps to boost net profit of milk processers, can get assured monitory advantage and safe guarding environment. An example of preparation of alcoholic whey beverage The apparent defatted, deproteinized whey systems were supplemented with 18 per cent of sugar. It was transferred in 500 ml conical flasks in sets containing 200 ml quantity and inoculated (mixed culture) with 10 per cent of yeast cultures. Each flask was closed with the help of rubber cork with a hole through which glass tube. The other end of tube was dipped in to conical flask, containing water. After that flask was sealed with wax to avert the exchange of gases. The assembly was then transferred to the incubator maintained at 28 C temperature. The status of fermentation was indicated by development of air bubbles in the flask containing water connected through rubber tubing. During the active process of fermentation foam formation was observed in the fermentation flasks. End of the fermentation was indicated by the interruption of foaming and bubbling. After 7 days fermentation, assembly was dismantled. The fermentation flasks were pasteurized at 63° C for 30 min to inactivate the yeast and stop further fermentation. On cooling, bentonite powder was added as a clarifying agent @ 0.1- 0.5g/ 100ml, mixed well and allowed to stand about 2-3 hr. for clarification. Then the content was centrifuged at 5500 rpm/20 min and clear alcoholic whey beverage was collected in sterilized bottles. The bottles containing alcoholic beverage were sealed and stored at 0-5 C. In case where simultaneous culture was used the pasteurization was done after first stage fermentation. There after sugar and second inoculum was added. After then further process remains same as that of used in case of mixed culture. Whey system ↓ Filtration (double layered muslin cloth) ↓ Defatting (by hand cream separator) ↓ Deproteinization (Heat at 85° C for 30 min) ↓ Cooling at room temperature for setting of denatured protein (for 1 1/2 hr) ↓ Filtration (double layered muslin cloth) ↓ Adjustment of pH (4.5 with citric acid @2% aqueous solution) Addition of 18 % sugar (v/w) ↓ Addition of Yeast cultures(5+5 %) Fermentation at 28° C for 7 days ↓ Pasteurization (63° C/30 min.) ↓ Racking-I at 28° C for 7 days ↓ Filtration (double layered muslin cloth) ↓ Racking-II at 28° C for 7 days ↓ Pasteurization at 63°C for 30 min ↓ Cooling (Room temperature) ↓ Clarification (0.2 % bentenoite powder v/w) ↓ Centrifuge (at 5500 rpm/20 min) ↓ Clear alcoholic whey beverage ↓ Bottling ↓ Storage Fig.l. Flow diagramme of manufacture of alcoholic whey beverage (Mixed culture) Whey system ↓ Filtration (double layered muslin cloth) ↓ Defatting (by hand cream separator) ↓ Deproteinization (Heat at 85° C for 30 min) ↓ Cooling at room temperature for setting of denatured protein (for 1 1/2 hr) ↓ Filtration (double layered muslin cloth) ↓ Adjustment of pH (4.5 with citric acid) ↓ Addition of culture without addition of sugar (Kluyveromyces fragalis) @ of 5 % ↓ Fermentation at 28aC for 7 days ↓ Pasteurization (at 63°C for 30 min) ↓ Cooling (Room temperature) ↓ Filtration (double layered muslin cloth) ↓ Addition of sugar (@ 18 %) ↓ Addition of second culture Saccharomvces cerevisiae (@ 5 %) ↓ Fermentation at 28°C for 7 days ↓ Racking-I at 28 C for 7 days ↓ Filtration (double layered muslin cloth) ↓ Racking-II at 28° C for 7 days ↓ Pasteurization at 63ttC for 30 min ↓ Cooling (Room temperature) ↓ Clarification (0-2 % bentenoite powder) ↓ Centrifuge (at 5500 rpm/20 min) ↓ Clear alcoholic whey beverage ↓ Bottling ↓ Storage Fig.2. Flow diagramme of manufacture of alcoholic whey beverage (Simultaneous culture) The quantities of ingredients required for making Ten lit. alcoholic beverage using whey Components Quantity required Whey 11. 1lit Cane sugar 2.00kg Yeast Culture 10% (5+5) (2 species) List of references: Ghosh, S. and Singh, S. 1997. Effect of mushroom levels in the quality of mushroom whey soup powder. Indian J. Dairy Sci. 50(2):50-52 Parekh. 1997. Milk processing and downstream product science and technology needs. Beverage and Food World. 24(11): 53. Gupta, V.K. 2008. Over view of production, processing and utilization of dairy by-products. Compendium on technological advances in the utilization of dairy products. NDRI, Kamal. pp. 1-7. 5. CLAIMS I/We claim: 1. Whey systems viz. paneer, chakka and channa are suitable for the manufacturing of alcoholic beverage. Amongst them channa whey systems is most suitable for the preparation of alcoholic beverage. 2. Defatting of whey helps to sreer clear cream line formation and also avoid the deterioration of end product due to rancidity, if any. 3. Deproteinization (at 85° C for 30 min) would help to avoid the sedimentation of protein particles and cloudy appearance to have lucid end product. 4. Cooling at room temperature for setting of denatured protein (for 1-1 1/2 hr) for easy separation of denatured protein. 5. The strain Kluyveromyces fragflis (NCIM-3566), showed better utilization of lactose after 168 hr (7 days). 6. The most advantageous period of incubation was finalized as 7 days on the basis of lactose utilization. 7. The strains NCIM 3300 Saccharomyces cerevisiae. produced better product as compared to NC1M-3287. s Alcoholic whey beverage prepared with incorporation of 18 per cent sugar (as a source of carbohydrate) was most appreciable in sensory quality. Though, the higher level of alcohol was produced in the sample prepared with 21 per cent sugar but did not liked because of sharp and unpleasant flavor, more astringent and acidic, which resulted in to assaults taste buds. 9. The' samples prepared with the jaggary (as a source of carbohydraie)bad showed cloudy appearance, musty flavor and more astringent and tasted acidic. Moreover flavor of jagerry masked the alcoholic flavor of beverage. 10. The rate of inoculums (2-10 %) tried for fermentation where, the 10 per cent proved to be better and effective either inoculated as mixed (50:50) or simultaneously. 11. Alcohol content of whey beverage ranged from 10.00 to 10.20 per cent 12. All the lactose present in whey systems was utilized by the yeast (Kluyveromyces fragilis NCTM 3566). 13. Practically no protein was detected in the alcoholic beverages. 14. Centrifugation at 5500 rpm at 20 min, help to steer clear of the end products and remove the lees, solid particles etc. is. In case where simultaneous culture is adopted firstly use Kluyveromyces fragilis. followed by Saccharomyces cerevisiae. The mixed culture system found better than simultaneous one.

Full Text

F0RM2
THE PATENT ACT 1970
(39 OF 1970)
&
The Patent Rules, 2003
PROVISIONAL/COMPLETE SPECIFICATION
See section 10 and rule 13
1. TITLE OF INVENTION: WHEY UTILIZATION IN PREPEARATION OF ALCOHOLIC BEVERAGE
2. APPLICANT(S)

a) Name: Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, District: Ahmednagar, Maharashtra.
b) Nationaliity: Indian
c) Address: Head,
Department of animal Science and Dairy Science, Mahatma Phule Krishi
Vidyapeeth, Rahuri-413 722, District: Ahmednagar, Maharashtra.
3. PERMEABLE TO THE DESCRIPTION
Provisional Complete
Not applicable The following specification particularly describes
the invention and the manner in which it is to be perform e.

4. DESCRIPTION
Whey is the vital by-product of milk industry in the process of manufacturing products like Channa, Panner, Chakka, Casein, Cheese etc. During the process about 10-20 per cent portion of milk is recovered as the desired end product and left over 80-90 per cent watery portion is the whey. Whey is rich source of carbohydrates (Lactose 4-5 %), minerals 0.60 % (Ca, P, Na, Mg etc.), and whey proteins a-lactalbumin (22% of whey protein), β-lactoglobulin (59% of whey protein), serum albumin (6% of whey protein) and water soluble vitamin i.e. B complex (Ghosh and Singh, 1997 and Parekh, 1997). Whey or their preparations are used as nutraciticals and items of functional food. In the face of significant gains, majority of whey is being thrown away as waste in gutter in absence suitable process technique, through which more than 50 per cent of milk solids are lost as a waste.
In India, the major source of whey is from making of Channa. paneer and Chakka. Where, Channa and paneer whey contribute around 80 per cent of entirety whey (Gupta, 2008), and majority is predisposed off as a waste. Looking forward with disposal problems and to harness the benefits of nutritious solids needs transformation in to suitable products. With this hypothesis the present investigation entitled 'whey utilization in preparation of alcoholic beverage' is designed. The technology standardized by this study provides the pace for commercialization at household, small and large scale dairy industry in India. Which helps to boost net profit of milk processers, can get assured monitory advantage and safe guarding environment.

An example of preparation of alcoholic whey beverage
The apparent defatted, deproteinized whey systems were supplemented with 18 per cent of sugar. It was transferred in 500 ml conical flasks in sets containing 200 ml quantity and inoculated (mixed culture) with 10 per cent of yeast cultures. Each flask was closed with the help of rubber cork with a hole through which glass tube. The other end of tube was dipped in to conical flask, containing water. After that flask was sealed with wax to avert the exchange of gases. The assembly was then transferred to the incubator maintained at 28 C temperature. The status of fermentation was indicated by development of air bubbles in the flask containing water connected through rubber tubing. During the active process of fermentation foam formation was observed in the fermentation flasks. End of the fermentation was indicated by the interruption of foaming and bubbling. After 7 days fermentation, assembly was dismantled. The fermentation flasks were pasteurized at 63° C for 30 min to inactivate the yeast and stop further fermentation. On cooling, bentonite powder was added as a clarifying agent @ 0.1- 0.5g/ 100ml, mixed well and allowed to stand about 2-3 hr. for clarification. Then the content was centrifuged at 5500 rpm/20 min and clear alcoholic whey beverage was collected in sterilized bottles. The bottles containing alcoholic beverage were sealed and stored at 0-5 C. In case where simultaneous culture was used the pasteurization was done after first stage fermentation. There after sugar and second inoculum was added. After then further process remains same as that of used in case of mixed culture.

Whey system
↓
Filtration (double layered muslin cloth)
↓
Defatting (by hand cream separator)
↓
Deproteinization (Heat at 85° C for 30 min)
↓
Cooling at room temperature for setting of denatured protein
(for 1 1/2 hr)
↓
Filtration (double layered muslin cloth)
↓
Adjustment of pH (4.5 with citric acid @2% aqueous solution)
Addition of 18 % sugar (v/w)
↓
Addition of Yeast cultures(5+5 %)
Fermentation at 28° C for 7 days
↓ Pasteurization (63° C/30 min.)
↓
Racking-I at 28° C for 7 days
↓
Filtration (double layered muslin cloth)
↓
Racking-II at 28° C for 7 days
↓
Pasteurization at 63°C for 30 min
↓
Cooling (Room temperature)
↓
Clarification (0.2 % bentenoite powder v/w)
↓
Centrifuge (at 5500 rpm/20 min)
↓
Clear alcoholic whey beverage
↓
Bottling
↓
Storage
Fig.l. Flow diagramme of manufacture of alcoholic whey beverage (Mixed culture)

Whey system
↓
Filtration (double layered muslin cloth)
↓
Defatting (by hand cream separator)
↓
Deproteinization (Heat at 85° C for 30 min)
↓
Cooling at room temperature for setting of denatured protein (for 1 1/2 hr)
↓ Filtration (double layered muslin cloth)
↓
Adjustment of pH (4.5 with citric acid)
↓
Addition of culture without addition of sugar
(Kluyveromyces fragalis) @ of 5 %
↓
Fermentation at 28aC for 7 days
↓
Pasteurization (at 63°C for 30 min)
↓
Cooling (Room temperature)
↓
Filtration (double layered muslin cloth)
↓
Addition of sugar (@ 18 %)
↓
Addition of second culture Saccharomvces cerevisiae (@ 5 %)
↓
Fermentation at 28°C for 7 days
↓
Racking-I at 28 C for 7 days
↓
Filtration (double layered muslin cloth)
↓
Racking-II at 28° C for 7 days
↓
Pasteurization at 63ttC for 30 min
↓
Cooling (Room temperature)
↓
Clarification (0-2 % bentenoite powder)
↓
Centrifuge (at 5500 rpm/20 min)
↓
Clear alcoholic whey beverage
↓
Bottling
↓
Storage
Fig.2. Flow diagramme of manufacture of alcoholic whey beverage (Simultaneous culture)

The quantities of ingredients required for making Ten lit. alcoholic beverage using whey

Components Quantity required
Whey 11. 1lit
Cane sugar 2.00kg
Yeast Culture 10% (5+5) (2 species)

List of references:
Ghosh, S. and Singh, S. 1997. Effect of mushroom levels in the quality of mushroom whey soup powder. Indian J. Dairy Sci. 50(2):50-52
Parekh. 1997. Milk processing and downstream product science and technology needs. Beverage and Food World. 24(11): 53.
Gupta, V.K. 2008. Over view of production, processing and utilization of dairy by-products. Compendium on technological advances in the utilization of dairy products. NDRI, Kamal. pp.
1-7.

5. CLAIMS
I/We claim:
1. Whey systems viz. paneer, chakka and channa are suitable for the manufacturing of alcoholic beverage. Amongst them channa whey systems is most suitable for the preparation of alcoholic beverage.
2. Defatting of whey helps to sreer clear cream line formation and also avoid the deterioration of end
product due to rancidity, if any.
3. Deproteinization (at 85° C for 30 min) would help to avoid the sedimentation of protein particles and cloudy appearance to have lucid end product.
4. Cooling at room temperature for setting of denatured protein (for 1-1 1/2 hr) for easy separation of denatured protein.
5. The strain Kluyveromyces fragflis (NCIM-3566), showed better utilization of lactose after 168 hr (7 days).
6. The most advantageous period of incubation was finalized as 7 days on the basis of lactose utilization.
7. The strains NCIM 3300 Saccharomyces cerevisiae. produced better product as compared to NC1M-3287.
s Alcoholic whey beverage prepared with incorporation of 18 per cent sugar (as a source of carbohydrate) was most appreciable in sensory quality. Though, the higher level of alcohol was produced in the sample prepared with 21 per cent sugar but did not liked because of sharp and unpleasant flavor, more astringent and acidic, which resulted in to assaults taste buds.
9. The' samples prepared with the jaggary (as a source of carbohydraie)bad showed cloudy appearance, musty flavor and more astringent and tasted acidic. Moreover flavor of jagerry masked the alcoholic flavor of beverage.
10. The rate of inoculums (2-10 %) tried for fermentation where, the 10 per cent proved to be better and effective either inoculated as mixed (50:50) or simultaneously.
11. Alcohol content of whey beverage ranged from 10.00 to 10.20 per cent
12. All the lactose present in whey systems was utilized by the yeast (Kluyveromyces fragilis NCTM 3566).
13. Practically no protein was detected in the alcoholic beverages.

14. Centrifugation at 5500 rpm at 20 min, help to steer clear of the end products and remove the lees,
solid particles etc. is. In case where simultaneous culture is adopted firstly use Kluyveromyces fragilis. followed by
Saccharomyces cerevisiae. The mixed culture system found better than simultaneous one.

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Patent Number

277283

Indian Patent Application Number

2693/MUM/2011

PG Journal Number

48/2016

Publication Date

18-Nov-2016

Grant Date

17-Nov-2016

Date of Filing

23-Sep-2011

Name of Patentee

MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI

Applicant Address

MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI-413 722, DIST: AHMEDNAGAR, MAHARASHTRA

Inventors:

#	Inventor's Name	Inventor's Address
1	DR. JAIHIND NIVRUTTI KHEDKAR	PROFESSOR, DEPARTMENT OF ANIMAL SCIENCE AND DAIRY SCIENCE, MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI-413 722, DIST: AHMEDNAGAR, MAHARASHTRA
2	DHANRAJ MADHUKAR CHOUDHARI	ASSISTANT PROFESSOR OF ANIMAL SCIENCE AND DAIRY SCIENCE, COLLEGE OF AGRICULTURE, MALDAD, SANGAMNER, DIST: AHMEDNAGAR

PCT International Classification Number

C12G3/00,A23C21/00

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA