Vol. 7, Issue 10, Part C (2025)

The study entitled “Utilization of Tomato Juice in Paneer Whey Beverage” was conducted during 2024-25 at the Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur. Paneer whey beverages were prepared with four treatments by incorporating tomato juice at levels of 0% (T1), 4% (T2), 8% (T3), and 12% (T4) along with 10% sugar. The beverages were analyzed for sensory quality and physico-chemical characteristics. Results revealed that increasing tomato juice reduced fat but increased protein, total solids, ash, and acidity. Among all treatments, T3 (8% tomato juice) scored highest in sensory acceptability (overall acceptability score 8.0/9) and showed balanced nutritional composition. Cost analysis indicated that production costs ranged from ₹ 17.70 to ₹ 21.06 per litre, with T3 costing ₹ 19.94/litre. Thus, whey beverage with 8% tomato juice and 10% sugar was found superior in sensory appeal, nutritional value, and cost effectiveness.