Chemical Quality of Whey Beverage Using Kinnow Juice
Kuldeep, Vikash Kumar, Pooja Yadav, Indra Pratap Singh, Sarvmangal Verma
Journal of Advances in Microbiology · pp. 169–179 · Published 24 Apr 2025
10.9734/jamb/2025/v25i4927Abstract
In the laboratory of the Department of Animal Husbandry and Dairying (Dairy Technology), C.S.A. University of Agriculture and Technology, Kanpur, the current study, "Technology of Preparation of Whey Beverage Using Kinnow Juice," was carried out. In the experiment, four levels of sugar (8.0, 10%, 12%, and 14%) and five levels of Kinnow juice (20, 25%, 30%, 35%, and 40%) were used to prepare a whey beverage utilizing Kinnow juice. The four physical characteristics—flavor, color and appearance, sweetness, and overall acceptability—as well as the chemical quality—fat, moisture, protein, carbohydrate, and ash percent—were evaluated after three replications. The study discovered that utilizing 12% sugar and 25% Kinnow juice can produce a higher-quality whey beverage. However, other combinations of this experiment were also shown to be good based on physical and chemical criteria. Therefore, it is advised that whey with 12% sugar and 25% Kinnow juice be used to create the most popular whey-based beverage.
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