Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage

DOI: 10.18805/ajdfr.DR-1760    | Article Id: DR-1760 | Page : 242-246
Citation :- Studies on Effect of Kokum Syrup on Physico-chemical Properties of Herbal Kokum Whey Beverage.Asian Journal of Dairy and Food Research.2022.(41):242-246
S.H. Terde, S.R. Lande, S.S. Ramod, N.A. Suryawanshi, V.S. Dandekar sneha2510terde@gmail.com
Address : Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-415 712, Maharashtra, India.
Submitted Date : 14-06-2021
Accepted Date : 15-11-2021


Background: Whey is the major by-product in dairy industry obtained during production of coagulated milk products like paneer, chaana, casein and cheese. Whey beverages are pure water containing sugar, flavour, edible acids and pigments and sometimes it was carbonated with carbon dioxide gas. 
Methods: In, present investigation kokum whey beverage was manufactured with different levels of honey and kokum syrup viz., 14 and 16 per cent level of honey and 10, 12.5 and 15 per cent level of kokum syrup incorporated with chhana whey. 
Result: The finished product was objected to physico-chemical analysis such as total solids, fat, protein, total sugar, ash and pH. Kokum whey beverage prepared with 14 per cent honey and 12.5 per cent kokum syrup found superior over rest of the treatments.


Chhana whey Honey Kokum syrup Kokum whey beverage


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