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Study of formulation, sensory evaluation and microbiological study of whey beverage from camel and buffalo milk

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Whey and juices of pomegranate and watermelon were utilized at various combinations (whey: pomegranate, 89.5:5, 79.5:15 and 69.5:25) (whey: watermelon, 89.5:5, 84.5:10, 79.5:15 and 74.5:20) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments for preparation of nutritious beverages and evaluated for sensory attributes and microbial during storage. | Study of formulation sensory evaluation and microbiological study of whey beverage from camel and buffalo milk

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