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Comparative Studies on Physico-chemical and Sensory Attributes of Natural and Artificial Whey Protein BeveragesBy Debasree Ghosh, Deep Biswas
Abstract: Whey, the liquid remaining after the precipitation of milk casein was used and there physicochemical properties were measured. The aim of the study was to utilise the valuable nutrients present in whey by preparing a ready-to-serve modified whey beverage. Two types of beverages were prepared i.e., natural whey beverage using Himsagar mango and other one was artificial beverage using artificial colours and flavours. Shelf life of these beverages were studied …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article →