Development and Sensory Evaluation of a Mango Flavored Gouda Cheese Whey-based Beverage

Author(s)	Prof. Dr. Ganesh Kumar Rengasamy, Ms. Mary Grace Bungcas Madayag Rengasamy
Country	India
Abstract	Cheese whey, a nutrient-rich by-product of the dairy industry, remains underutilized despite its potential as a base for functional beverages. This study explores the development of a mango-flavoured cheese whey drink using natural ingredients and evaluates its physicochemical and sensory properties at varying sugar concentrations (5%, 7%, and 10%). The developed beverage aimed to promote sustainable dairy practices while providing a refreshing and nutritious alternative to conventional soft drinks. Sensory analysis showed no statistically significant differences across sugar concentrations, although the 5% sugar formulation consistently received the highest consumer ratings. The study concludes that the 5% sugar formulation is optimal for commercial production due to its nutritional balance, consumer acceptability, and potential for cost-effective scaling
Keywords	Cheese whey, flavoured beverage, sugar levels, sensory evaluation, product development, Ethiopia
Field	Biology > Bio + Chemistry
Published In	Volume 7, Issue 5, September-October 2025
Published On	2025-10-24
DOI	https://doi.org/10.36948/ijfmr.2025.v07i05.58693

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9687-828-838	editor@ijfmr.com

International Journal For Multidisciplinary Research