EFFICACY OF WHEY FOR

PREVENTION OF DIARRHOEA IN
CALF Amir Sadaula(01)
Bishwo Bandhu Pokharel(04)
Ganesh K.C.(05)
Gita Pandey(06)
Krishna Datt Bhatt(07)
Mitramani Acharya(14)
Saluna Pokhrel(22)
Suraj Subedi(29)
Utsav Prakash Tiwari(30)
Kshitiz Shrestha(32)1
 What is Whey?
• Whey is the major by-product obtained during
the preparation of dairy products such as cheese,
Chenna, Paneer, and Shrikhand
• Whey is a slightly acidic, yellow-green liquid
• Has high organic matter content
• Whey obtained during Paneer and Cheese
production is divided into:
• paneer whey (acid) and rennet whey

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• Rennet whey is obtained after
separation of casein, affected
predominantly by rennet enzyme
• Acid whey is obtained by
separation of casein, affected
predominantly by acid

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 Nutritional Aspect
The nutrient composition of whey is based on the
nutrient composition of milk from which it is
derived
The dry matter content of whey is very low (6.0
to 7.5%).
Lactose, the major component of whey, is
probably the least valuable component and most
difficult to utilise. Lactose comprises about 70%
of the total solids of whey (Jelen, 1992)

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Whey protein is the name for a mixture of
proteins 12 to 13%
 Biological value (BV), of 100, which is higher
than the value for casein, soya protein, beef, or
wheat gluten and have a high content of sulfur-
containing amino acids such as cystein,
tryptophan and methionine.
Also contains lactic acid in variable quantity (0.5
to 10%), citric acid (about 1%) and some
nonprotein nitrogen (0.5 to 0.8%)
Mineral salts (7 to 11%)

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Whey is a good source of electrolytes including
sodium and potassium, which are required during
diarrhoea therapy.
Minerals such as calcium, magnesium, and
phosphorus are present in solution and also
partly bound to proteins.
Zinc is present in trace amounts (Zadow, 1992).
Lactose also promotes absorption of Mg and
Zinc ions, which even in trace amount helps in
better diarrhoeal management (Ziegler and
Fomon, 1983). 

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Whey proteins consist of α-
lactoalbumin, β-lactoglobulin,
immunoglobulins, serum albumin,
lactoferrin, lactoperoxidase, and other
minor proteins and peptides.
Β-lactoglobulin, serum albumin and
lactoferrin are rich sources of
cysteine and glutamylcysteine, thus
providing the precursors for the
synthesis of glutathione.
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 Calf Diarrhoea / Scours
Calf scours are a complex disease problem
since they can be caused by several types of
bacteria, viruses, and protozoan parasites
Most scours outbreaks are caused by more than
1 pathogenic agent, oftentimes a combination
of viruses, bacteria, and/or parasitic agents
Poor nutrition and management make calves
more susceptible to infectious agents that cause
scours

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Common causes are:
Escherichia coli: This is the most common
bacterial organism associated with calf scours.
Since the K99 strain can adhere to the intestinal
mucosal surface causes a hypersecretory
diarrhea only diarrhea that occurs within first 3
days of life, often in first day
Salmonella sp.: There are several types of
Salmonella and many types can cause scours.
Salmonella typhimurium is the most common
Salmonella bacteria associated with scours

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Coronavirus: Adult cows shed the virus in
feces and contaminate calving areas.
Rotavirus: There is more than one serotype of
Rotavirus this virus is hardy and survive for
months in moist, cool conditions
Virus kills cells of intestinal villi, leading to
malabsorbtion diarrhea
Cryptosporidia
Coccidial (Eimeria sp.)
Clostridium perfringens type B,C

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Applications of whey in calf for
diarrhoea treatment

Remsey and Demigne in 1985 studied the

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Navetal et al. (1987) reported the use of
supplemented whey for treating chalky
diarrhoea of calves. They supplemented whey
with sodium propionate, sodium chloride,
potassium chloride, magnesium chloride,
calcium chloride, and coconut oil. The whey
treatment was effective in combating the
diarrhoea and in improving the nutrition of the
calf.

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How whey prevent Calf Diarrhoea
1. Competitive reduction of the pathogenic
bacteria by the favorable micro-
organisms
2. Lactoferrin, Lactoperoxidase etc. present
in milk has inhibitory effect in the
pathogenic organisms growth.
3. Provide essential ions which are lost by
diarrhoea

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 How Whey prevent against Calf diarrhea?
The major sugar, lactose, is a suitable substrate for
acidophilic flora (e.g. lactobacilli) in the intestine
that may inhibit the growth of putrefying
microorganisms and promote a healthy intestinal
flora (Lifran et al., 2000). Lactose and its
derivatives have the ability to increase retention of
Ca, Mg, P, and Zn ions
Sialic acid is another whey derived carbohydrate
component with prebiotic activity (Naidu et al.,
1999)
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Whey consist of Organic acid like acetic acid lactic
acid and citric acid which having antimicrobial
property against E coli (Sinha, 1986)
The general hypothesis is that these acid may be
useful in the colon to promote water and electrolyte
absorption, just as glucose does in the small
intestine (Desjeux, 2000) a situation required for
diarrhea treatment
The low pH of these products helps in the secretion
of bile juices, absorption of nutrients and may
reduce the concentration of pathogenic micro flora
in gut.
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Whey contains several unique components with broad
antibacterial properties including immunoglobulin (Igs),
lactoferrin, lactoperoxidase (Lp) etc.
Lactoferrin has exhibited immune-modulating and
antimicrobial activity through both bacteriostatic and
bactericidal property
Bacteriostatic properties is by depriving the pathogenic
gastro-intestinal flora from iron, results in decreased
growth of these specific bacteria. This has been
documented for species as Escheria coli, Salmonella
typhimurium, Shigella dysenteriae, Listeria
Monocytogenes and Streptococcus mutans (Pakkanen,
1997).
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Direct bactericidal effect unrelated to iron
binding. This is mediated by binding to the
surfaces of susceptible organisms (Arnold et
al, 1982). The interaction between
lactoferrin and gram-negative bacteria
releases lipopolysaccharides. This reduces
outer membrane permeability and increases
bacterial susceptibility to other antimicrobial
factors.

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Lactoperoxidase catalyzes the oxidation of
number of inorganic and organic substrate

Formation of Oxidized intermediates inside

Potent bactericidal effect

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Whey has some distinct advantages in the
treatment of diarrhea due to the presence of
amino acids and vitamins as well.
It has the potential to be processed into an
electrolyte beverage for the replacement of the
lost minerals in case of diarrhea(Olson, 2003)
Minerals like Ca, P, K, Na and Mg are all present
as constituent of whey which are essential in GI
disorder.
Zinc present in whey is essential for normal
restoration of intestinal villa.
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Thanks for patience.

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Questions are
heartly
welcomed.
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