Asian Journal of Dairy and Food Research, volume 36 issue 2 (june 2017) : 112-116

Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria

Priti Saha*, P.R. Ray, Tanmay Hazra
1<p>Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal&ndash;132001, Haryana, India</p>
Cite article:- Saha* Priti, Ray P.R., Hazra Tanmay (2017). Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria . Asian Journal of Dairy and Food Research. 36(2): 112-116. doi: 10.18805/ajdfr.v36i02.7953.

A large amount of whey is being produced in India every day during preparation of chhana and chhana based sweetmeats. The drainage of the whey produced not only increases the BOD load of the environment but also causes loss of essential nutrients. Preparation of chhana whey based fermented beverage is one of the key processes of effective utilization of whey. In the present study two chhana whey based beverages were prepared separately by fermenting the whey with two different cultures namely Streptococcus thermophilus NCDC-74 (Beverage I) and Yoghurt culture YC-470 containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus (Beverage II) by adding at 2% inoculum level. The average total solid, fat, protein and lactose content were found to be 22.30, 0.18, 0.259, 4.39% and 22.79, 0.20, 0.26, 4.31% in beverage I and beverage II respectively. The overall sensory score of both the beverages were significantly higher (P<0.05)  than that of control sample. Both the beverages were acceptable up to 20 days when stored at 7±2°C.

  1. AOAC (1995) Official Methods of Analysis. Association of Official Analytical Chemists, Washington, D.C, USA.

  2. Baljeet, S. Y., Ritika, B. Y. and Sarita, R. (2013). Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. Int. Food. Res. J. 20: 2. 

  3. Cross, M.L. and Gill, H.S. (2000). Immunomodulatory properties of milk. Br. J. Nutr. 84: 81–89. 

  4. Dave, R.I. and Shah, N.P. (1996). Evaluation of media for selective enumeration of Atreptococcus thermophiles, Lactobacillus delbruekii ssp. bulgaricus, Lactobacillus acidophilus and bifidobacteria. J Dairy Sci. 79: 1529-1536.

  5. Dhamsaniya, N.K. and Varshney, A.K. (2013). Development and evaluation of Whey based RTS beveragefrom ripe banana juice. J. Food. Tech. 4: 2-6.

  6. De, S. (2005). Outlines of Dairy Technology. Oxford University Press, New Delhi.

  7. Heller, J.K. (2001). Probiotic bacteria in fermented foods: product characteristics and starter organisms. Am J Clin Nutr. 73: 374-379.

  8. IS: 1479 (1961) Methods of test for dairy industry, Part II: Chemical analysis of milk. Bureau of Indian Standards, New Delhi.

  9. IS: 1479 (1962) Methods of test for dairy industry, Part V: Methods of dairy plant control. Bureau of Indian Standards, New Delhi.

  10. IS (1981) SP-18 Part XI ISI Handbook for Food Analysis-Dairy Products. Bureau of Indian Standards, New Delhi.

  11. Koburger, J.A. and Marth, E.H. (1984). In MX. Speck (ed) Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington, D.C. Yeasts and Molds, pp. 197- 202.

  12. Kumar, S.M.H., Saxena, D. and Sabikhi, L. (2013). Developments in whey based beverages. Ind J Dairy Sci. 66: 281-287.

  13. Mishra, A.K. (2008). Whey Management in Dairying. Dairy Year Book, India.

  14. Sand, K. and Narayanan, R. (2016). Sensory and textural attributes of Chhana based dairy spread. Ind J Dairy Sci. 69: 519-523.

  15. Shukla, M., Jha, Y.K. and Admassu, S. (2013). Development of probiotic beverage from whey and pineapple juice. J Food Process Tech. 4: 206-209.

  16. SPSS (2001) Statistical package for Social Sciences. Version 11.0.1. SPSS Inc. Illinois, USA.

  17. Vandna, Vij, S. and Hati, S. (2014). Physico-chemical and sensory quality of probiotic fermented whey drink and its storage study. Indian J. Dairy Sci. 67: 2.

  18. Walzem, R. L., C. J. Dillard and J. Bruce German (2002). Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlooking. Crit. Rev. Food. Sci. 42: 353-375.


Editorial Board

View all (0)