Studies on the Development of Whey Based Mango Beverage

Whey is a by-product obtained during coagulation of milk by using acid and/or rennet or physico-chemical process for the preparation of cheese, paneer, chhana, chakka and casein. Whey contains about 80-90% of the volume of milk that is used for production these products. It contains about half of the milk solids in which nutritional components such as lactose, protein and minerals are present in large amount [1]. The current world production of whey is about 125 million tonnes, in which about 64% is produced in European countries and 24% in North America. In the absence of Systematic surveys/statistics, the predicted value of whey production in India is estimated at 4.84 million tonnes per annum [2]. The chhana and paneer whey give the major contribution (about 80%) in total whey production [3]. Considerable work has been done throughout the world to utilize whey for production of Whey Protein Concentrate (WPC), whey powder, lactose, lactic acid, whey paste etc. [4]. The conversion of whey into beverages through fermentation or without fermentation is one of the most attractive a venues for the utilization of whey for human consumption. Beverages based on fruit and milk products are currently receiving considerable attention as their market potential is growing. Besides being delicious, these beverages are highly nutritious. In terms of functionality, whey protein enhances protein content of beverage while improving its quality.