摘要：This research was taken up to investigate the feasibility of utilization of chhana whey for the manufacture of soft drinks. In the study, four experiments including variations in (a) fruit juice base, (b) sugar level, (c) fruit juice/chhana whey ratio and (d) centrifuged and uncentrifuged whey were carried out. All products were analyzed chemically, microbiologically and organoleptically. Based on this study, it is concluded that highly nutritive drinks can be obtained from whey, a waste product.
