ORGANOLEPTIC AND MICROBIOLOGICAL EVALUATION OF CHEESE-WHEY AND SOY-WHEY BASED PEAR BEVERAGE

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

An attempt was made to prepare pear squash by using cheese-whey and soy-whey instead of water as per FPO specifications. Prepared squashes were evaluated for organoleptic and microbial parameters. The overall acceptability of Cheese-whey and soy-whey was found to be 7.50 and 7.63 which further decreased to 7.36 and 7.45 after 90 days of storage. The squash of soy-whey was much preferred as compared to cheese-whey during storage.

KEYWORDS

REFERENCES

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Sood, S. (2000) Thesis Ph.D. CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur.

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Asian Journal of Dairy and Food Research

ORGANOLEPTIC AND MICROBIOLOGICAL EVALUATION OF CHEESE-WHEY AND SOY-WHEY BASED PEAR BEVERAGE

ABSTRACT

KEYWORDS

REFERENCES

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