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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2016.5(12): 333-348
DOI: http://dx.doi.org/10.20546/ijcmas.2016.512.036


Sensory Attributes and Physicochemical Characteristics of Cultured Buttermilk prepared by Partial Substitution of Milk with Paneer Whey
Sonali L. Parekh*, Smitha Balakrishnan and K.D. Aparnathi
Department of Dairy Chemistry, SMC College of Dairy Science, Anand Agricultural University, Anand-388110, India
*Corresponding author
Abstract:

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.


Keywords: Paneer whey, Fermentation, Cultured buttermilk.
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How to cite this article:

Sonali L. Parekh, Smitha Balakrishnan and K.D. Aparnathi. 2016. Sensory Attributes and Physicochemical Characteristics of Cultured Buttermilk prepared by Partial Substitution of Milk with Paneer Whey.Int.J.Curr.Microbiol.App.Sci. 5(12): 333-348. doi: http://dx.doi.org/10.20546/ijcmas.2016.512.036