Eco-friendly Candy Preparation from Paneer Whey

Authors

  • 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

Keywords:

Buffalo Milk, Coagulant Milk, CMC, Fat

Abstract

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.

References

  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

International Journal of Scientific Research in Science and Technology

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Published

2019-01-04

Issue

Volume 5, Issue 4, January-2019

Section

Research Articles

License

Copyright (c) IJSRST

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Pravin R Shelke, Pote Monika, Deshmukh Gaurav "Eco-friendly Candy Preparation from Paneer Whey" International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011,Volume 5, Issue 4, pp.168-170, January-2019.