Abstract:
Whey is the major by-product of cheese industry. lt Is enervated due to the acid coagulation or rennet coagulation of milk. Whey comprises 80—90% of the total vulture of iri i lk entering the process and contains about 50% of the in i I k so I ids in the origin a I in ilk such as serum prote in, lactose, vitain ins and niinerals. Hence, it can be consiflered as a potential I y
Valuable by—product (Naik e/ ml., 2009). Presently, disclaiming of whey is a huge problem in cheese industry. Biological oxygen de ma iid (BOD') values for cheese whey range from
30,000 to 45,000 mg/k. There for, effective and ecouomica I methods of bit i I izing ivliey are essential if cheese plants are to remain competitive with other sediments of the food processing industry. Productioii of whey beverage is one of the cost effective iiiethod of utilizing whey. Whey beverages are nutritious due to high serum protein content which is readily digestib ie and bio-available. However, relatively high content of in inerals in whey are responsible for undesired salty-sour flavor in whey and results undesired taste final
Product. Many studies have swown that , addition of natural oiartiticial flavors such as fruit flavors, chocolate flavor, mint flavor c/c. can be used to overcome this problem. Ginger ( Zingiber officinale) is most widely used condiirient for various foods and beverages (Parthasarathy e/ o/., 2008) and poses as unique flavor which is preferred by people and may be used to develop whey beverage This study attieipled to develop a whet beverage with good organoleptic properties by incorporating ginger extract and lemon flavor.
