Abstract:
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.
