volume 23 issue 3 & 4 (2004) :
DEVELOPMENT OF WHEY BASED-FERMENTED MILK BEVERAGE
1Dairy Technology Division National Dairy Research Institute, Karnal-132001, India
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Asian Journal of Dairy and Food Research
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volume 23 issue 3 & 4 (2004) :
DEVELOPMENT OF WHEY BASED-FERMENTED MILK BEVERAGE
1Dairy Technology Division National Dairy Research Institute, Karnal-132001, India
ABSTRACT
An attempt has been made for economic utilization of whey in the form of whey-based fermented beverage as well as to utilize this nutritive potential of whey for developing suitable technology for the manufacture of whey-based. fermented milk beverage and to ascertain their shelf stability. The study undertaken has revealed that good quality whey-based fermented milk beverage could be made from a mixture of whey and milk. The beverage was prepared by admixing (60, 70, 80 and 90%) Cheddar cheese whey with milk. The overall acceptability of the beverage was improved with the addition of (CNC, guar-gum and pectin). The fermented beverage made by admixing 70% of cheese whey, 0.396 CNC with the milk resulted in an acceptable whey-based fermented milk beverage. Storage study showed that the beverage kept well up to 6-days at refrigeration temperature.
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In this Article
APC
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Published In
Asian Journal of Dairy and Food Research