• R. B. Yedatkar
• Mangali Naresh
• B. D. Landge

Whey is one of the foremost by-merchandise of the dairy enterprise formulated utilising unprocessed whey with amazing dietary features and flavors; together with mixing of tulsi juice and few easy components like sugar, colour, flavour, it converts into the first-class beverage. Sweet whey is synthetic throughout the making of rennet varieties of tough cheese like Cheddar or Swiss cheese. Acid whey is a derivative produced throughout the making of acid sort of dairy merchandise which include cottage cheese or strained yogurt. The improvement of fitness selling meals is one of the set goals in meals method engineering. Research over the last many years has proven that the mixture of habitual meals with medicinal herbs having any unique fitness useful impact may be an amazing supply for improvement of practical meals. The importance of conventional knowledge, their mixture with medical knowledge and the call for from clients for range and fitness awareness have triggered to search for version in merchandise which include natural drinks.

Paneer whey, Osmium sanctum (OS) –Tulsi, citric acid, beverage, organoleptic characteristics, Milk

"STUDIES ON SENSORY CHARACTERISTICS IN WHEY BEVERAGE BY UTILIZATION OF TULSI LEAVES JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 4, page no.282-289, April-2023, Available :http://www.jetir.org/papers/JETIRFW06038.pdf

"STUDIES ON SENSORY CHARACTERISTICS IN WHEY BEVERAGE BY UTILIZATION OF TULSI LEAVES JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 4, page no. pp282-289, April-2023, Available at : http://www.jetir.org/papers/JETIRFW06038.pdf