Asian Journal of Dairy and Food Research, volume 32 issue 4 (december 2013) : 257-265

PROCESS OPTIMIZATION FOR THE PRODUCTION OF WHEY PROTEIN ENRICHED DAIRY DRINK

H.R. Gupta*, S.K. Kanawjia, M.K.Saluja1, H.C. Devaraja, Avneet Rajoria2

Affiliations

¹Dairy Technology Division National Dairy Research Institute, Karnal-132001, India

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Cite article:- Gupta* H.R., Kanawjia S.K., M.K.Saluja1, Devaraja H.C., Rajoria2 Avneet (2024). PROCESS OPTIMIZATION FOR THE PRODUCTION OF WHEY PROTEIN ENRICHED DAIRY DRINK . Asian Journal of Dairy and Food Research. 32(4): 257-265. doi: .

ABSTRACT

Whey protein enriched dairy drink was formulated using buffalo milk, WPC 70 (0.5-5.0%), Sugar (6-8%), Carrageenan (0.2-1.0%) and Milk fat (1.5-4.5%) and optimized using response surface methodology. The final product was evaluated for physico-chemical qualities viz. fat, SNF, protein, ash, sugar and total solids and sensory qualities viz. smell, taste, consistency, color and appearance and overall acceptability. The optimum product qualities in terms of smell (22.45), taste (22.11), consistency (25.19), color and appearance (18.49) and overall acceptability (88.24) were obtained using combination of WPC 70 @ 0.5 %, sugar @ 8 %, carrageenan @0.38 % and milk fat @1.5 %.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

PROCESS OPTIMIZATION FOR THE PRODUCTION OF WHEY PROTEIN ENRICHED DAIRY DRINK

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