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 percent sugar, packaging in cups and store at 5-7 °C, be adopted. Channa whey system (T₂) Produced organoleptically superior product but samples T₄ (Equal quantity of three whey) and T₀ (Plain lassi) were also comparable to them. Chemical composition of whey potato fermented products was in the range of fat 0.34 - 0.41 percent, protein 0.95 - 1.06 percent, lactose 4.12 - 4.29 percent, ash 0.56 - 0.65 percent, total solids 15.08 - 15.72 percent, moisture 84.28 - 84.92 percent. The running cost of production of whey potato fermented product calculated as 10.98/lit. (Utilizing whey) to 15.45/lit. (Utilizing whole milk).