Vol. 9, Special Issue 3, Part B (2025)

A study was conducted to develop a chocolate whey milkshake from the low valued whey by determining the optimum level of replacement of milk with whey to reduce the cost of milkshake production and also to utilize the whey effectively in the value addition. The chocolate whey-milkshake was prepared by following the standard procedure and also by incorporating the whey with milk at different levels viz. 15% (T₁), 30% (T₂) and 45% (T₃) to determine the optimum level of replacement of whey based on physicochemical, proximate and sensory characteristics. The analysis of variance revealed there was a highly significant (p<0.01) difference in pH values of control milkshake and milkshake with three levels of whey. There was no significant (p>0.01) difference in protein, fat, ash and dietary fibre values between control and treatments. The moisture values were comparatively less in control. The analysis of variance revealed that no significant difference (p>0.05) was observed in all the sensory characteristics between control and three levels of whey incorporation whereas milkshake incorporated with 45 percent level of whey had better overall acceptability scores compared to control and other treatments. Based on the results it is concluded that in the preparation of chocolate whey-milkshake whey can be incorporated at the level of 45% with the milk to utilize the whey effectively without affecting its palatability.