Production of Fermented Milk Drinks Enriched with Whey

In this study, by adding different amounts of whey produced during the storage time of some physical fermented milk beverage, chemical and sensory properties were evaluated. Different ratios of whey and yoghurt drinks by adding water produced was stored at 4°C for 7 days. According to the results; the pH values of the samples 3.66-4.11, 0.58-0.71 titratable acidity values, % of dry matter content of 5:33 to 7:21, 0:27 to 00:30% nitrogen ratios, ash content 0.60-1.11%, whey separation values from 2 to 19 (ml/100 ml) 3-5 cPviscosity, oil ratios (1-1.3%) were detected between. pH and viscosity values of the beverage during storage may be generally reduced; titratable acidity, ash and serum separation value has increased; dry matter, nitrogen and oil ratios significant change in value has occurred