Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality
This study aims to optimize the utilization of whey, a significant dairy by-product from paneer production, in whey-based yogurt preparation.The primary goal is to identify the optimal ratio of skim milk powder and stabilizer (pectin) to minimize syneresis, a critical quality parameter, while preserving sensory attributes.Six formulations varying i