Vol. 7, Issue 7, Part H (2025)

This investigation was carried out during 2024–2025 at the Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. PDKV, Akola). The objective of the study was to examine the potential of incorporating tomato juice into paneer whey to enhance the sensory attributes of the final product. The experiment included four treatments: T₁ served as the control (plain paneer whey), while T₂, T₃, and T₄ consisted of paneer whey prepared from cow milk blended with 4.0%, 8.0%, and 12.0% tomato juice, respectively. All formulations were evaluated for their sensory characteristics to determine overall acceptability.