期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：4
页码：250-252
出版社：MAXWELL Science Publication
摘要：This study was carried out on the development and storage of Whey Based Mango beverage. The storability of the beverage was studied at 4±1ºC for 30 days. The storage study showed that there is an increasing trend in the TSS, acidity, and reducing sugar and a decreasing trend in the pH and ascorbic acid but total sugar has non significant effect during storage. Total viable count, Yeast and mold count, Coliform count, and Salmonella count was analyzed using standard methods. The Total Viable Counts (TVC) was high ranging from 2.60-2.76×104 cfu/mL. Yeast and mould count varied between 3.60-2.61×103 cfu/mL where as Coliforms include both the presence of fecals 4.5-3.6×104 cfu/mL and non fecals 2.61-3.00×102 cfu/mL and Salmonella were not observed in most of the tested samples. This research is aimed at production of whey/mango beverage. At later stages of the project, whey will be introduced into other products.
