1Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, India.
2Animal Science and Dairy Science Section, College of Agriculture, Pune – 3. (M.S.), India.
*Part of M.Sc. (Agri.) thesis submitted by first author to Mahatma Phule Krishi Vidyapeeth, Rahuri, 413 722 Dist. Ahmednagar (M.S.), India.
Organoleptically paneer whey beverage (PWB) prepared from 2.5 per cent kokum juice and 15 per cent sugar with 0.1 per cent jeera powder was chemically contained 16.44%, TS, 19.75% total sugar, 4.66% reducing sugar, 15.08% non reducing sugars, 0.417% acidity and 0.09% protein and pH 4.68. The TS, total sugar, reducing sugar, non reducing sugar, acidity and protein increased significantly with increase in level of kokum juice while pH of PWB reduced significantly with increasing level of kokum juice. The acidity content of PWB showed decreasing trend with increase in sugar level. Effect of sugar level on all other constituents found significant except acidity. The cost of production of PWB was in the range of Rs. 4.72 to 5.57/lit.
