Study of Formulation, Sensory Evaluation and Microbiological Study of Whey Beverage from Camel and Buffalo Milk

Abstract

Whey and juices of pomegranate and watermelon were utilized at various combinations (whey: pomegranate, 89.5:5, 79.5:15 and 69.5:25) (whey: watermelon, 89.5:5, 84.5:10, 79.5:15 and 74.5:20) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments for preparation of nutritious beverages and evaluated for sensory attributes and microbial during storage. The storability of the beverage was studied at 4±1°C for 12 days. The study revealed that the beverage prepared with 69.5% whey and 25% pomegranate juice and 74.5% whey and 20% watermelon juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and over all acceptability. From the study it was concluded that fruit juice incorporated whey beverage of good quality could be products as of developed products (69.5% whey and 25% pomegranate juice and 74.5% whey and 20% watermelon juice) and the same could be used for its shelf life study during refrigerated storage. The standard plate Counts was high ranging from 4.49 ± 0.003 - 5.40 ± 0.006 CFU/mL. Coliform count was ranging from 2.06 ± 0.017- 2.80 ± 0.004. Mould and yeast count varied between 0.0 -2.33 ± 0.009 CFU/mL. This research is aimed at production of whey based beverage.