Vol. 12, Issue 3 (2023)

Author(s):
Rohini Darade, Kavita Kadu and Kalyani Sarap

Abstract:
The three different types of whey viz; Paneer, Chakka and channa were utilized as base material for preparation of whey-potato fermented product. This product was prepared by adjustment of pH of whey at 6.4, addition of potato (nearly 30%) to the level of milk solids (12.69%) fermentation with LF-40 starter culture (2%), by incubating at 30±1 °C for 12 hr, sweetening with 5 per cent sugar, packaging in cups and store at 5-7 °C, be adopted. Channa whey system (T₂) Produced organolepticaly superior product but samples T₄ (Equal quantity of three whey) and T₀ (Plain lassi) were also comparable to them. The lactic acid bacteria count was sufficient (9.26 log cfu/g) to exert nutritional and therapeutic benefits to the consumers. The shelf life studies indicated that product had shelf life of 5 days in respect of sensory quality. However, the lactic acid bacteria count was sufficient and that was 8.54 log cfu/g. at the end of storage period.