Vol. 7, Issue 8, Part C (2025)

The present investigation was undertaken during the year 2024-2025 at the Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola), with the primary objective of assessing the feasibility of incorporating orange juice into chakka whey for the enhancement of its sensory attributes. The experimental design comprised four treatment groups: T₁ (control) consisting of plain chakka whey, and T₂, T₃, and T₄ formulated by blending chakka whey derived from cow milk with 4.0%, 8.0%, and 12.0% orange juice, respectively. All treatment formulations were subjected to organoleptic evaluation to determine the impact of orange juice incorporation on the overall sensory acceptability of the beverage.