Title of Invention	"PROCESS FOR THE MANUFACTURE OF SHELF-STABLE WHEY-MANGO BEVERAGE"
Abstract	Acceptable whey based mango beverage was developed by stabilising whey proteins with carboxy methyl cellulose stabiliser. Whey-mango beverage -was developed with mixing of mango pulp and sugar in clarified whey. The beverage was in-bottle heat treated at 5 psi for 10 min. The whey based mango beverage showed no sedimentation/precipitation of whey proteins with good overall acceptability.

Full Text

Whey is a byproduct of cheese or paneer industry. Whey is proven to be an extraordinary nutritional material with all essential and non-essential amino acids. Whey proteins possess immunomodulatory properties to exhibit the resistance to the growth of tumours. Whey drinks are light, refreshing, healthful and nutritious but less acidic than fruit juices and offer good profit margins. Among the various fruits, mango is considered to be most compatible with whey. India is the largest producer of mango in the world covering 60% of the world production. Fruit pulp and juices are rich source of vitamins, minerals, digestible carbohydrates and organic acids that stimulate appetite and help in proper digestion of foods. Nutritive attributes of whey and mango can be combined to develop delicious beverages. This will provide a healthful blend of fruit based calcium and whey proteins. The development of whey based mango beverage would serve as an alternative to carbonated soft drinks. Commercially the beverages are manufactured by adding the fruit pulp or fruit juices with sugar in water or deproteinized whey. The whey proteins present in whey are not stabilized which result in denaturation of whey proteins and hence these beverages are nutritionally poor. The sterilization of whey-based beverages was not possible due to destabilization of whey proteins during sterilization. The present invention addresses the problem of prior art by devising a method to stabilize the whey proteins enabling the production of whey-mango beverage in sterilized condition. The process comprises of clarification of cheese or paneer whey in the cream separator (See the flow diagram). Paneer or cheese whey is stabilized with the stabilizer, carboxy methyl cellulose (CMC) mixed with sugar in stainless steel tank. The whey-sugar suspension is strained through 10-mesh stainless steel sieve. Mango pulp is mixed in whey-sugar suspension and is homogenized at 50 - 55 °C for 2500 psi. The pH of whey-mango beverage is adjusted to pH 4.25 with acidulant and is subsequently sterilized at 5 psi for 10 min. The whey-mango beverage is cooled and stored at 25 °C. FLOW DIAGRAM (Flow Diagram Removed) Example: Following the procedure as outlined above, the quantities of ingredients required for making 10 kg whey-mango beverage are as under: Mango pulp 1.250 kg Cheese / Paneer whey 7.975 kg b Carboxy methyl cellulose 0.025 kg Sugar 0.750 kg 4.0 We claim: 1. The process for the manufacture of shelf-stable whey-mango beverage was developed which involves mixing of clarified cheese or paneer whey (79.75%) with carboxymethyl cellulose stabilizer (0.25%), sugar (7.5%) and mango pulp (12.5%), homogenizing the suspension at 50 - 55 °C for 2500 psi, adjusting the pH of the beverage to 4.25 with acidulant and subsequently sterilizing bottled beverage at 5 psi for 10 min to increase the shelf life without altering the sensory properties of the beverage. i

Documents:

1315-del-2001-abstract.pdf

1315-del-2001-claims.pdf

1315-del-2001-correspondence-others.pdf

1315-del-2001-correspondence-po.pdf

1315-del-2001-description (complete).pdf

1315-del-2001-form-1.pdf

1315-del-2001-form-19.pdf

1315-del-2001-form-2.pdf

1315-del-2001-form-3.pdf

1315-del-2001-petition-138.pdf