Department of Animal Husbandry & Dairying, CSA University of Agriculture & Technology, Kanpur
*Auther email: ram7839@gmail.com.ram7839csa@gmail.com
Online published on 12 February, 2015.
Mango whey drink was prepared by using 0.1 ml essence in 100 ml mango whey drink with 11% sugar. The data obtained on the basis of Physico —chemical and microbiological quality of whey drink using Chhanal Paneer whey, different essence, sugar levels and storage periods with their concentrations have been concluded as the overall suitability of mango based whey drinks was found better in sample prepared from whey with addition of.01 ml essence, 10% sugar in 100 rrd mango based whey drinks.
Whey, Mango flavour, Sugar, Colour
