PROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTION
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Date
2016
Authors
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Publisher
Anand Agricultural University, Anand
Abstract
Whey is the largest and highly nutritious by-product obtained during manufacturing
of cheese, chhanna and paneer. It contains valuable milk solids predominantly lactose,
nutritively superior whey proteins and minerals. It causes serious disposal problems
owing to its high BOD and COD values. Product diversification is quite feasible using
whey in formulated foods. The present investigation aimed at process standardization
for utilization of paneer whey in jelly like confection
Description
Keywords
Standardization