Organoleptic and Microbiological Evaluation of Cheese-Whey and Soy-Whey Based Pear Beverage

An attempt was made to prepare pear squash by using cheese-whey and soy-whey instead of water as per FPO specifications. Prepared squashes were evaluated for organoleptic and microbial parameters. The overall acceptability of Cheese-whey and soy-whey was found to be 7.50 and 7.63 which further decreased to 7.36 and 7.45 after 90 days of storage. The squash of soy-whey was much preferred as compared to cheese-whey during storage.