SHARMA, R. S.SHARMA, PRABHAT KUMAR2018-06-292018-06-292000http://krishikosh.egranth.ac.in/handle/1/5810055937The study was planned to develop a simplified process for preparation of whey powder from cheddar cheese whey and whey banana pulp powder from lactose crystallized (LC) whey concentrate : processed banana pulp (75:25, 50:50 ratio by weight) respectively using tray drying method. The steps involved in the preparation of powders were: straining of cheddar cheese whey through muslin cloth, pasteurization (63°C/30 min) of whey, concentration (55 % TS) in vacuum pan (365 mm Hg. 55-56°C), cooling (30°C), seeding with lactose monohydrate @ 0.1 per cent, cooling to 5 to 6°C (by lowering the temperature @ 3°C for 6 h with agitation), and further holing at 5 to 6°C for 10 to 12 h to obtain lactose crystallized (LC) whey concentrate. This was divided into two lots. The first lot was used directly to prepare whey powder and the other lot was mixed with processed banana pulp (75:25 or 50:50 ratio by weight) prepared from banana fruits by peeling, cutting, adding water @ 1 to 1.5 %. pulping, heating (85°C / 5 rain) and cooling 45°C. Whey concentrate - banana pulp blends (35-40 % TS) were used to prepare whey banana pulp powders by following the steps viz: neutralization of blends with NaHCO3 ( 1% solution) and homogenization (38-40°C. 50 bar), tray drying (80-82°C / 4 h), grinding and sieving (355μm size) and then packing (HDPE laminate pouches) and heat sealing.enDAIRY CHEMISTRYCHARACTERISTICSThesis