الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Whey is a by products in the process of cheese production. Composition and characteristics of whey are depending on the production technology of the end product and on the quality of the used milk. Liquid whey consists approximately 93% of water and contains almost 50% of total solids present in the milk of which lactose is the main constituent.In the present study Prepared different whey based fruit beverages formulation by mixing sweet whey with fruits and evaluate these blends by determination of their chemical components before storage period and also determination of their chemical components, microbiology and sensory evaluation after (30 days at 5°C).The first section of the study mixed sweet whey with fruits (Guava and Mango in different blends (85 % whey- 15 % fruit, 80 % whey- 20% fruit, 75% whey -25% fruit and 70 %whey -30% fruit) and see the storage period effects during 30 days at 5°C.Results indicated that all whey-guava beverage samples not changes were observed in chemical components and it was observed that yeast and mould count increased during storage period (30 days)of different blends at 5°C and the best sensory scores to the blend No.4 of guava whey beverage was (70% whey-30% guava). Results indicated that all whey-mango beverage samples not changes were observed in chemical components and it was observed that yeast and mould count increased during storage period (30 days)of different blends at 5°C and the best sensory scores to the blend No.4 of mango whey beverage was (70% whey-30% mango).The second section of the study was mixed sweet whey with (Milk and Strawberry) and fermented it (milk for 3 and 4 hours) and (strawberry for 4 hours) in different blends (85% whey-15% milk or strawberry, 80 %whey-20 % milk or strawberry, 75 %whey-25 % milk or strawberry and 70 %whey- 30% milk or strawberry).Results indicated that there were statistically significant differences in total solids, protein and fat between the four samples with increasing the addition of milk and it was observed that the best sensory scores for the blend No.4(70% whey-30% milk) and during storage period(30 days at 5 ± 1°C) this blend (70%W : 30%M fermented for 3 h) show sensory differences in overall acceptability for the second two weeks at refrigerated storage. The pH values of the fermented milk- whey beverages decreased while, acidity increased (as lactic acid).Results indicated that there were statistically significant differences in total solids, protein and fat between the four samples with increasing the addition of strawberry and it was observed that the best sensory scores for the blend No.4(70% whey-30% strawberry) and during storage period(30 days at 5 ± 1°C) this blend (70%W : 30%S fermented for 3 h) show sensory differences in overall acceptability for the second two weeks at refrigerated storage. The pH values of the fermented strawberry- whey beverages decreased while, acidity increased (as lactic acid).