Research Journal of Animal Husbandry & Dairy Science

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Study on the Sensory Score of Fresh and after Storage in Cultured Chhana Whey Soft Drink


Affiliations
1 Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut,Baghpat (U.P.), India
     

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The present study was to know the consumer acceptability of sensory score of fresh and after storage for 1 day, 2 day and 3 days at 5° C in cultured whey soft drink of flavour like orange, mango and pineapple with orange, red and yellow colour, respectively used. It can be concluded from that among the different flavour drink pine apple flavor was highly preferred.

Keywords

Whey, Whey Drink.
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  • Study on the Sensory Score of Fresh and after Storage in Cultured Chhana Whey Soft Drink

Abstract Views: 232  |  PDF Views: 0

Authors

Devesh Gupta
Department of Dairy Science and Technology, J.V. (P.G.) College, Baraut,Baghpat (U.P.), India

Abstract


The present study was to know the consumer acceptability of sensory score of fresh and after storage for 1 day, 2 day and 3 days at 5° C in cultured whey soft drink of flavour like orange, mango and pineapple with orange, red and yellow colour, respectively used. It can be concluded from that among the different flavour drink pine apple flavor was highly preferred.

Keywords


Whey, Whey Drink.

References