DR. RAJIV K. SHAHT. VENKATA MADHAVI2017-06-232017-06-232009http://krishikosh.egranth.ac.in/handle/1/5810022905The present investigation was carried out for formulation of functional probiotic/Synbiotic whey drink with orange juice and also to study their microbiological, physico-chemical and sensory profiles. Whey based functional foods were in two different forms; A [whey + sugar @ 10 % (w/v) + orange juice@ 10 % (v/v)], B [A + inulin@ 3 % (w/v)], and inoculated with probiotic culture Lb. rhamnosus @ 2.0% v/v. The two blends (A and B) developed were subjected to microbiological, physico-chemical and sensory analyses initially for the fresh (0 day) and up to 28 days of stipulated refrigerated storage at an interval of 7 days at 4 ± 1oC.enDairy MicrobiologyStudyThesis