Asian Journal of Dairy and Food Research, volume 36 issue 2 (june 2017) : 132-136

Effect of temperature and time on some physical characteristics of Paneer whey

Pranita Sahu, A. K. Agrawal*, Geetesh Sinha, C. Sahu, Ruchi Sahu
1<p>Department of Dairy Engineering, College of Dairy Science and Food Technology, CGKV, Raipur-492 012 (C.G.), India</p>
Cite article:- Sahu Pranita, Agrawal* K. A., Sinha Geetesh, Sahu C., Sahu Ruchi (2017). Effect of temperature and time on some physical characteristics of Paneer whey . Asian Journal of Dairy and Food Research. 36(2): 132-136. doi: 10.18805/ajdfr.v36i02.7957.

The present investigation was to determine the various physical characteristics of paneer whey with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 20, 25 and 30oC at intervals of 1, 2 and 3 h. The highest values for density and specific weight of whey were observed 1015.43 kg/m3 and 9.961 kN/m3 at 20oC respectively and with respect to time it was observed 1013.5 kg/m3 and 9.942 kN/m3 at 3 h respectively. The highest electrical conductivity of whey was 5.10 mS/cm at 30oC and with respect to time it was observed 4.93 mS/cm at 3 h. There is not much appreciable effect on variation on physical characteristics with respect to time, whereas the temperature had shown significant effect on physical characteristics. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.

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