STANDARDIZATION OF METHOD FOR UTILIZATION OF UNFERMENTED PANEER WHEY FOR PREPARATION OF BUTTER MILK TYPE BEVERAGE
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Date
2012
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Publisher
Anand Agricultural University, Anand
Abstract
The present project was planned and conducted for standardization of method to utilize the unfermented paneer whey in preparation of buttermilk type whey beverage. Looking at the rich nutritional composition and characteristics of paneer whey, particularly its acidic nature and salty taste, it was proposed to utilize the unfermented paneer whey in the formulation of a butter milk type beverage which exhibits desirable taste characteristics in line with traditional thirst quenchers
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Keywords
Dairy Chemistry, Standardization