Zinjarde, Dr. R. M.MESHRAM, PAWAN SITARAM.2021-05-272021-05-272019-08-09MESHRAM, PAWAN SITARAM. (2019). Preparation of Chhana Whey Beverage Blended with Strawberry (Fragaria ananassa) Juice. Department of animal husbandry and dairy science,Nagpur. Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xiii, 84p. (unpublished).https://krishikosh.egranth.ac.in/handle/1/5810169305In present study chhana whey beverage prepared with addition of 4 parts of strawberry juice (T3) scored highest marks for all sensory attributes, viz., flavour, body and texture, colour and appearance and acidity. The chemical composition of chhana whey beverage blended with strawberry juice i.e. total solids, SNF, Protein and acidity percentage of chhana whey beverage were increased with increase in level of strawberry juice, while fat, pH and moisture percentage were decreased with the increase in level of strawberry juice. The ash was non significantly affected.The present investigation entitled “Preparation of chhana whey beverage blended with strawberry (Fragaria ananassa) juice” was undertaken during the year 2018-2019. The chhana whey beverage was prepared with different combinations of chhana whey and strawberry juice viz. 100:00 (T1), 98:2 (T2), 96:4 (T3) and 94:6 (T4) with four treatments and four replications in completely randomized design (CRD). Sensory evaluation carried out by the five judges, showed the different levels of strawberry juice had a significant effect on sensory attributes such as flavour, body and texture, colour and appearance, acidity and overall acceptability of strawberry chhana whey beverage. Chhana whey beverage prepared by blending with 4 parts of strawberry juice (T3) had secured the chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage highest score (93.38). The data observed that total solids, solid-not-fat, ash, protein and acidity percentage of chhana whey beverage were increased with increase in level of strawberry juice, while moisture and fat percentage were decreased with the increase in level of strawberry juice. The ash was non-significantly affected. Chhana whey beverage prepared by blending with 4 parts of strawberry juice (T3) contained 93.50, 6.50, 6.03, 0.47, 0.42, 0.46, 0.26 per cent and 5.25 moisture, total solids, SNF, protein, ash, acidity and pH, respectively. The cost of production was lowest for treatment T1 without strawberry juice level (Rs. 9.93 per lit) while, the cost of production was highest for treatment T4 with 6 parts of strawberry juice level (Rs.42.30 per lit). The chhana whey beverage prepared by blending with 4 parts strawberry juice level i.e. (T3) costing Rs. 31.50 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality chhana whey beverage can be prepared by using 4 parts of strawberry juice and 96 parts of chhana whey with 8 % sugar.EnglishMilk, Milk Production, Chhana, Dairy Equipment.Thesis