National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Dairy industry of India has established itself as one of more rapidly growing industries and India has become world’s largest milk producer with milk production of 146.3 million tons in 2014-15. To further boost the development of dairy industry in India, certain indigenous products, especially value added products need focus. Whey is a by-product obtained during manufacture of paneer and is generally considered as a waste. Its disposal as waste leads to heavy increase in BOD and COD of the dairy effluent. Moreover, it also leads to loss of valuable milk solids. Hence, efficient and economic utilization of paneer whey is the need of the hour. Looking to physicochemical nature of paneer whey, its utilization in preparation of cultured buttermilk appears to be most attractive. Culture buttermilk has been a part of food since the dawn of civilization and is also considered as a complete food for human beings. In this research, 40 percent addition (RT3) of fermented paneer whey gave best sensory attributes and physicochemical characteristics with good diacetyl flavour which is most desired in cultured buttermilk. This method is very cheap and easily operated by any kind of industries.
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