Eco-friendly Candy Preparation from Paneer Whey

Authors(3) :-Pravin R Shelke, Pote Monika, Deshmukh Gaurav

In present study the preparation of candy from paneer whey. The paneer whey obtained from coagulated cow and buffalo milk. In coagulant milk the liquid part is a whey and solid part is a paneer. In paneer whey the 50% solid is prevent their for paneer whey is used in candy preparation.

Authors and Affiliations

Pravin R Shelke
P G Department of chemistry, Nagarpalica Arts, D J Malpani Commerce and B N Sarda Science College Sangamner, Maharashtra, India
Pote Monika
P G Department of chemistry, Nagarpalica Arts, D J Malpani Commerce and B N Sarda Science College Sangamner, Maharashtra, India
Deshmukh Gaurav
P G Department of chemistry, Nagarpalica Arts, D J Malpani Commerce and B N Sarda Science College Sangamner, Maharashtra, India

Buffalo Milk, Coagulant Milk, CMC, Fat

  1. Bawake V. B. (1995):- Studies on soft drink prepared from paneer whey utilizing L. Acidophilus. M.Sc. Agri thesis submitted to MPKV, Rahuri.
  2. Chavan R. B.(1995) Studies on preparation of Kulfi from Cow milk and Mixed milk (cow and buffalo milk), M.Sc. Agri thesis submitted to PGI, MPKV, Rahuri.
  3. De Sukumar (2008), Outline of Dairy Technology, 2nd edition Oxford University Press, New Delhi.
  4. Gupta V.K. and Thapa T.B.(1991)Application of Whey protein concentrate in food industry Review. Indian Journal of dairy Science. Page no. 129-133.
  5. Belguardy A.S.(1993) studies on chemical comp. paneer whey agrithesis submitted to MPKV, Rahuri

Publication Details

Published in : Volume 5 | Issue 4 | January 2019
Date of Publication : 2019-01-04
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 168-170
Manuscript Number : IJSRST195435
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Pravin R Shelke, Pote Monika, Deshmukh Gaurav, " Eco-friendly Candy Preparation from Paneer Whey", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 5, Issue 4, pp.168-170, January-2019.
Journal URL : http://ijsrst.com/IJSRST195435

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