Published Paper Details:

Whey is concentrated to produce different types of whey protein products such as whey protein concentrates (WPC) .Whey proteins contain protein contents from 25- 89% and contains 162 amino acid residues consisting of the nine essential amino acids primarily consisting of ?- lactoglobulin (BLG), ?-lactalbumin (?-LA), bovine serum albumin (BSA) immunoglobulins . Lipid found in WPC is highly enriched in phospholipids. As the concentration of protein in WPC expands, the lactose concentration diminishes. The temperature is inversely proportional to the solubility of whey protein. The sodium caseinate present in it is proficient in absorbing water Whereas the gel formation occurs after the unfolding of the protein chains. The nutritional effect of addition of whey protein concentrate include the rise in the amount of proteins, carbohydrates and minerals whereas the fats and moisture content is found to be decreased. The total plate count and fungal count was found within the limit during microbiological evaluation . the aim of this paper is to study the effect of addition of WPC on the cookies and its possible application in the bakery industry.