Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey?based fruit beverages

The aim of this study was to establish the physicochemical, sensory and microbiological quality ovine whey-based fruit beverages produced from pasteurised whey (mango flavoured–sugar sweetened [M-Su], pineapple flavoured–extra sugar [P-ESu], tropical flavoured–stevia [T-St]), changes in these beverage types during 15-day storage. were evaluated for their pH, colour, sediment particle size distribution, count quality. No significant differences pH microbial counts among noted storage period; however, distribution reflected formation that significantly decreased same period all types. getting lighter storage, which evident by increasing L* decreasing a* values colour. All three had very high scores taste odour after 9 days, colour 5 days Beverage-type T-St most preferred consumers, with highest taste, appearance. These results can assist better determination deteriorative a variety beverages, necessary product composition might result improved quality, yet reducing losses incurred milk processing. In sense, research's findings contribute utilisation dairy industry development functional products.