FORMULATION OF ICE CREAM MIX UTILIZING WHEY CONCENTRATE PRESERVED BY HURDLE TECHNIQUE
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Date
2013
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Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
Whey solids are well known for their nutritional and functional properties and the same has been well documented (Muvihill, 1991; Mann, 1998; Jayaprakasha et at, 1999). Owing to their excellent nutritional and functional properties of whey solids find numerous applications in food and dairy industry (Jayaprakasha et al., 1995; Ilufmann, 1996; Mann, 1998). The discharge of whey without treatment leads to environmental pollution in terms of public health hazard. Strict and stringent regulations imposed by pollution control board and also by the environmental agencies mode scientists to look for the better ways of utilizing whey in human chain.