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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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

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

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Original Research Articles

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.2018.7(9): 2630-2635
DOI: https://doi.org/10.20546/ijcmas.2018.709.328


Study of Formulation, Sensory Evaluation and Microbiological Study of Whey Beverage from Camel and Buffalo Milk
Parma Ram Gorachiya1*, Basant Bais1, Devendra Kumar2, Basant3 and Sanjay Singh1
1Department of Livestock Products Technology
3Department of Veterinary Microbiology and Biotechnology, College of Veterinary and Animal Science, Bikaner-334001, Rajasthan, India
2National Research Centre on Camel, Bikaner-334001, Rajasthan, India
*Corresponding author
Abstract:

Whey and juices of pomegranate and watermelon were utilized at various combinations (whey: pomegranate, 89.5:5, 79.5:15 and 69.5:25) (whey: watermelon, 89.5:5, 84.5:10, 79.5:15 and 74.5:20) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments for preparation of nutritious beverages and evaluated for sensory attributes and microbial during storage. The storability of the beverage was studied at 4±1°C for 12 days. The study revealed that the beverage prepared with 69.5% whey and 25% pomegranate juice and 74.5% whey and 20% watermelon juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and over all acceptability. From the study it was concluded that fruit juice incorporated whey beverage of good quality could be products as of developed products (69.5% whey and 25% pomegranate juice and 74.5% whey and 20% watermelon juice) and the same could be used for its shelf life study during refrigerated storage. The standard plate Counts was high ranging from 4.49 ± 0.003 - 5.40 ± 0.006 CFU/mL. Coliform count was ranging from 2.06 ± 0.017- 2.80 ± 0.004. Mould and yeast count varied between 0.0 -2.33 ± 0.009 CFU/mL. This research is aimed at production of whey based beverage.


Keywords: Formulation, Sensory evaluation, Microbiological study, Buffalo milk
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How to cite this article:

Parma Ram Gorachiya, Basant Bais, Devendra Kumar, Basant and Sanjay Singh. 2018. Study of Formulation, Sensory Evaluation and Microbiological Study of Whey Beverage from Camel and Buffalo Milk.Int.J.Curr.Microbiol.App.Sci. 7(9): 2630-2635. doi: https://doi.org/10.20546/ijcmas.2018.709.328