STANDARDIZATION OF METHOD FOR UTILIZATION OF PANEER WHEY IN CULTURED BUTTERMILK
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Date
2012
Authors
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Publisher
Anand Agricultural University, Anand
Abstract
Whey, a liquid by-product is obtained in manufacture of coagulated milk products. It
causes serious disposal problems owing to its high BOD and COD values. The present
investigation aimed at process standardization to utilize paneer whey in preparation of
cultured buttermilk. In the study, work was carried out to standardized appropriate
mode for addition of whey, select suitable starter culture, optimize amount whey
incorporation, standardize composition of the product, evaluate the cultured
buttermilk for keeping quality and analyze cultured buttermilk for composition as
well as physico chemical characteristics.
The curd was prepared using double toned milk (1.5% fat
Description
Keywords
Standardization