Dabur, Randhir SinghUpadhyay, Neelam2016-11-152016-11-152010http://krishikosh.egranth.ac.in/handle/1/85538The present investigation had been done to use whey in the production of refreshing flavoured whey-soya milk (FWSM) beverage. Whey and soybean are the two valued food materials, gaining lot of importance these days. Neutalized (pH 7.0±0.2) whey was used to extract whey-soya milk from cleaned, dryed, dehulled, steamed soybean in soya milk extraction plant at about 100±5°C and 1.5±0.1kg/cm2. Double extraction technique was selected for the extraction of WSM on the basis of yield of soymilk, okara and sensory attributes. 10 percent sugar (out of 6, 8 and 10 per cent) and 1.5 percent cocoa powder (out of 1, 1.5 and 2 per cent) were selected on the basis of organoleptic evaluation for the final preparation of the beverage. The beverage was homogenized, crown capped in bottles and autoclaved (15psi/ 15min). FWSM was organoleptically compared with flavoured tonned milk (FTM) and was found to be at par. The physico-chemical properties of FTM were higher than FWSM. The samples of FTM and FWSM were stored at room temperature and analyzed for shelf life study on the basis of physico-chemical changes (tyrosine value, peroxide value and pH) and organoleptic evaluation. The results revealed that the shelf-life of the product (FWSM) is 3 months when stored under ambient conditions.enMilk products, Animal husbandry, Flavouring, Beverages, Proteins, Productivity, Soybeans, Acidity, Extraction, StorageThesis