Study on chhana whey as flavoured drinks and effect of storage on its quality.
Devesh Gupta
Author Affiliation: Department of Dairy Science and Technology, J. V. College, Baraut (Baghpat) - 250 611, India.
Pantnagar Journal of Research 8 : 216-218
Abstract : An experiment was undertaken to explore the possibility of utilization of whey for the preparation of flavoured whey drinks. The whey drinks were prepared from cow milk chhana whey, buffalo milk chhana whey and mixed milk chhana whey by adding different flavour (orange, mango ripe and pine apple) and colour (orange, red and yellow). It was concluded that, whey drink prepared from buffalo milk chhana whey coagulated by 4% lemon juice or 0.3% and 0.4% citric acid was the best quality with pineapple flavour. The storage study showed that the citric acid whey drink remained good instead of lemon juice whey drink.