Dabur, Randhir SinghRathi, Mamta2016-11-152016-11-152010http://krishikosh.egranth.ac.in/handle/1/85535The present investigation was undertaken to use whey in the production of nutritious whey-soymilk dahi. Nuetralized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned, dryed, dehulled, steamed soybean by using soya milk extraction plant. Whey-soya milk was extracted having whey: soya ratio of 5:1. It was further diluted with whey to get different whey: soya ratio i.e. 9:1, 8:1, 7:1 and 6:1. To set dahi, these ratios of whey-soya milk were fortified with skim milk powder to the tune of 16, 18 and 20 percent total solids. Dahi was prepared by inoculating all the whey: soya ratios of milk with vita brand of dahi and result revealed that whey-soya milk having whey: soya ratio 5:1 with 20 percent total solids was found most appropriate for preparation of dahi on the basis of time taken for firmly setting of dahi (5 hrs) and organoleptic evaluation scores (7.7 on 9 point hedonic scale). Whey-soya milk dahi organoleptically was found to be at par with milk dahi (control). Whey-soya milk dahi and milk dahi samples were stored at refrigeration temperature and evaluated for changes in physic-chemical and sensory parameters at an interval of two days up to 10 days. It was concluded from the results, whey-soya milk dahi and milk dahi could be stored up to 10 days with good organoleptic quality.enFermentation, Bacteria, Maize, Yeasts, Acidity, Irrigation, Productivity, Fermented foods, Cereals, BeveragesThesis