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Biofunctional properties of cultured buttermilk prepared by incorporation of fermented paneer Whey

In dairy industry whey is a by-product during the manufacture of coagulated milk products such as paneer, channa, casein etc. Bioactive peptides produced by the fermentation of the whey have various biofunctional properties. The ACE inhibitory activity of cultured buttermilk prepared by addition of 40% fermented whey (RT3), 30% fermented whey (RT4) and control (RT5) were found to be 69.24, 64.50 and 57.63 per cent respectively. | Biofunctional properties of cultured buttermilk prepared by incorporation of fermented paneer Whey