Presently there is a growing interest in utilization of whey by products. The study was carried out to develop a cultured milk beverage using Cheddar cheese whey. Used ingredients were Cheddar cheese whey, Mango pulp, Sugar, Full cream milk powder and yoghurt culture (DVS) and the role of each ingredient in the processing of the product was examined. Shelf life of most sensory scored sample was determined by evaluating chemical and microbial properties. According to the two factor factorial model 9 samples were obtained by mixing different levels of ingredients. A sensory evaluation was carried out to detect the appropriate levels of ingredients in the final product. Data were collected from 9 samples and were analyzed by using the Friedman test of the Minitab 15 software. Treatment with 1L of whey, 100ml of Mango pulp, 180g of sugar and 40g of milk powder exhibited the highest overall acceptability with 11 days of shelf life. There was no treatment effect on viscosity.
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Author Name: IWP Senarathna , RMAS Bandara, D Wickramanayaka, EU Udayathilaka, AW Wijeratne
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Keywords: Whey; Sensory Evaluation; Friedman Test; Shelf life evaluation
ISSN: 13919318
EISSN: 2386-1363
EOI/DOI: 10.4038/jas.v4i1.1643
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