Study on sensory parameters and cost of production of Chhana whey beverage blended with kokum (Garcinia indica) syrup and honey

Whey, which is mostly produced during the production of coagulated milk products including chhana, paneer, casein and cheese, is the most important by-product in the dairy industry. Whey is the watery portion of milk that remains after separation from milk yoghurt or other coagulated products when milk is coagulated by acid or proteolytic enzymes. Whey beverages are made from carbonated, clean water that also includes sugar, flavours, edible acids and colour. In the current study, chhana whey was blended with different concentrations of honey and kokum syrup, including 14, 16 and 15% kokum syrup and 10, 12 and 4% of honey, respectively. The end product's sensory qualities, including colour and overall look, flavour, consistency and acceptability, were criticized. Kokum whey beverage made with 12.5 percent kokum syrup and 14 percent honey was found to be superior to other treatments.