Studies on development of a process for preparation of fermentedcarbonated whey beverage

摘要

A process developed for the preparation of fermented carbonated whey beverage was found highly acceptable with respect to sensory and physico-chemical qualities. The heat and chemical pre-treatments given to whey for clarification also improved physical qualities. The developed fermentation process imparted acceptable lactic acid flavour by hindering unacceptable odour of natural whey. The carbonation of beverage further helped in improving the acceptability. A sugar level of 12.0%, pineapple flavour of 0.1% and carbonation of 72.48 kg cm(-1) were found most acceptable and the product was liked extremely well by the judges.