varanasi fermented whey a byproduct of milk that is often thrown away after preparation of paneer can be used as nutritious drink besides adding to the nutritive value of kadhi a traditional indian meal according to research studies conducted by delhi milk scheme government of india fermented whey is a nutritious drink besides enhancing the nutritive value of kadhi the reports were presented during the twoday seminar on recent advances in the development of fermented foods organised by centre of food science and technology banaras hindu university the seminar concluded on saturdaythe twoyear research study that was carried out at haryana agriculture university hisar can help in promoting fermented whey as a healthy drink especially for poor hari om analyst delhi milk scheme told toi the overall acceptability of fermented whey as drink and in kadhi was found to be close to eight points on ninepoint hedonic scale and it was consumed with much interest by different sections of consumers that comprised slum dwellers people on the university campus hostlers and people eating at local dhabas he added the only deterrent came in the form of greenish colour of fermented whey that was not liked by illiterate or semiliterate sections of consumers as most of them were not aware of riboflavin content in the fermented whey that gives it a greenish colour also the addition of fermented whey in kadhi to enhance its nutritive value along with colour and appearance was found to have edge over drink as kadhi is widely consumed among all sections of consumershari om said that the objective of the study was to find some suitable use of whey under indian conditions he emphasised that the country still lags behind european nations and other developed countries in the use of byproducts of milk india is the leading producer of milk in the world but it also has share of wastage of byproducts that could be costeffective to supplement nutritious diet he addeda number of parameters including colour appearance aroma taste for fermented whey as drink and colour appearance body texture and flavour for fermented whey in kadhi were analysed on the ninepoint hedonic scale to come up with overall acceptability of these products hari om told toi barring low acceptability for colour appearance 267 point for slum dwellers and five point for local dhaba for fermented whey as drink the other parameters recorded nearly eight or more than eight points suggesting encouraging acceptability among different section of consumers he added nutritive value of fermented whey fermented whey a byproduct of milk that is produced during the preparation of paneer has high nutritive value it contains 10 per cent milk fat 50 per cent minerals and as high as 95 per cent of carbohydrates nearly all water soluble vitamins pigments are found in fermented whey along with whey protein of milk it can form an excellent base material for kadhi because of its high nutritive valuehow fermented whey is preparedfirstly fresh whey produced during the preparation of