Sensory Attributes and Physicochemical Characteristics of Cultured Buttermilk prepared by Partial Substitution of Milk with Paneer Whey

Whey is considered as gold if it is properly and efficiently utilized. However, if it is drain as a waste it creates serious nuisance. The bottleneck in utilization of whey is its dilute nature which required handling of large volume. Membrane techniques have been developed for efficient utilization of whey, but due to very huge investment requirement small and medium scale producer cannot afford for it. Therefore development of very simple technology for utilization of whey is expected by the industries. Looking to the physicochemical nature of the paneer whey, it appears highly promising for its utilization in manufacture of cultured buttermilk. Normally, three types of buttermilk are produced in our country, viz. (a) sweet cream buttermilk (SCBM), which is obtained by churning of fresh/pasteurized cream with little or no developed acidity, (b) sour buttermilk, which is obtained by churning of naturally sour milk or cream, and (c) desi buttermilk (chhachh or lassi), which is obtained by churning of curd (dahi) during the International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 12 (2016) pp. 333-348 Journal homepage: http://www.ijcmas.com