Vol. 7, Issue 9, Part A (2025)

The study evaluated the storage stability of pasteurized whey-based beverage (WBB) by comparing it with a control (beverage without whey) over 140 days under refrigeration (5±1 °C). WBB was prepared as per the protocol developed by Navale (2023) in her dissertation and then pasteurized at 75±2 °C for 35 minutes. Sensory, physicochemical, functional, and microbial parameters were assessed at 20-day intervals. Sensory scores declined significantly after 120 days due to changes like sedimentation and loss of freshness. Physicochemical changes included decreased pH, protein, fat, and increased acidity, TSS, turbidity, and viscosity. Functional properties such as antioxidant activity, phenolics, and ascorbic acid decreased over time. Microbial growth increased, though coliforms remained absent. The study concluded that WBB remained acceptable up to 120 days, with moderate sensory acceptability.