Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

  • Print ISSN 0971-4456

  • Online ISSN 0976-0563

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Asian Journal of Dairy and Food Research, volume 30 issue 2 (june 2011) : 90 - 93

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

Sonia Minhas, Sangita Sood
1Department of Food Science and Nutrition CSKHPKV Palampur - 176 062, India
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Cite article:- Minhas Sonia, Sood Sangita (2025). ORGANOLEPTIC AND MICROBIOLOGICAL EVALUATION OF CHEESE-WHEY AND SOY-WHEY BASED PEAR BEVERAGE . Asian Journal of Dairy and Food Research. 30(2): 90 - 93. doi: .
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.
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