Whey is a liquid by-product obtained from coagulated milk products like paneer and cheese. The operational cost of the effluent treatment plant is increased by the measures taken for the safe disposal of whey. Importance of the nutritional value of whey and the properties of its constituents has been the subject of numerous studies over the past few years. The present study was undertaken to study the physico-chemical properties and amino acid profiling of buffalo paneer and acid whey produced out of it. Due to the availability of both essential and non-essential amino acids, the study revealed that paneer and acid whey from buffalo milk were both nutritionally significant. There is a significant presence of both essential and non-essential amino acids even in the acid whey which is generally considered a waste needs to be thought of and further researched for its benefits and utilization in the best possible ways.
Key words: buffalo milk, paneer, whey, essential amino acids, nonessential amino acids, HPLC.
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