1School of Agriculture, IGNOU, Delhi
Dairy Technology Division, National Dairy Research Institute, Karnal-132001, India
*Corresponding author Email Id: hrgndri@gmail.com
**154, Sector 7, Urban Estate, Karnal – 132 001, India
Online published on 20 February, 2014.
Whey protein enriched dairy drink was formulated using buffalo milk, WPC 70 (0.5–5.0%), Sugar (6–8%), Carrageenan (0.2–1.0%) and Milk fat (1.5–4.5%) and optimized using response surface methodology. The final product was evaluated for physico-chemical qualities viz. fat, SNF, protein, ash, sugar and total solids and sensory qualities viz. smell, taste, consistency, color and appearance and overall acceptability. The optimum product qualities in terms of smell (22.45), taste (22.11), consistency (25.19), color and appearance (18.49) and overall acceptability (88.24) were obtained using combination of WPC 70 @ 0.5%, sugar @ 8%, carrageenan @0.38% and milk fat @1.5%.
Functional drink, Milk, Sensory, Response Surface Methodology, WPC-70
