DEVELOPMENT OF MANGO FLAVOURED SWEETENED WHEY DRINK.

Whey is a by-product during preparation of paneer and cheese. Almost all the quantity of whey is being wasted creating pollution to the water sources. The mango flavoured sweetened whey drink was prepared by using whey, sugar, and mango pulp. The treatments were divided into control, T1 using 4 per cent, T2 using 5 per cent and T3 using 6 per cent mango pulp. The total solids content and the total sugar content of the control and treatments showed no significant difference. Sensory analysis of the treatments showed a significant difference (P>0.01) among the treatments for colour, taste, flavour, texture and overall acceptability. Mango pulp added treatments scored a high by the sensory panel. Mango flavoured sweetened whey drink can be prepared by using 4, 5 and 6 per cent of mango pulp with highest consumer acceptability as compared to the control. Whey contains about half of the milk solids and addition of mango pulp in the preparation of whey drink increased the deliciousness and nutritional value. [ABSTRACT FROM AUTHOR]