Dr. Smitha BalakrishnanKalariya Bansi Jayantilal2022-04-302022-04-302020https://krishikosh.egranth.ac.in/handle/1/5810184052Whey is obtained as a by-product in the production of cheese, chhana and paneer whey which retains 40-50 per cent of total milk solids including lactose, whey proteins, minerals and all water soluble vitamins Whey is a serious pollutant as it imposes a very high BOD and COD and also discarding whey causes significant loss of potential nutrients. Presence of high lactose in whey limits the consumption of whey and whey based formulations by individuals suffering from lactose intolerance. One of the best ways of reducing the lactose content of whey is hydrolysis of lactose content by β-galactocidase enzyme. In this study whey was subjected to lactose hydrolysis and it was utilized along with sapota pulp, pomegranate powder, beetroot powder and betel leaf powder for preparation of candy.EnglishThesis