Productions of a beverage orangejuice and sweet whey mixture

Attempts were made to develop a soft beverage of orange juice and sweet wheymixture using different concentrations of pectin. The beverage prepared composition was50% sweet whey cheese, 50% orange juice and three different concentrations of pectin(0.5,1,1.5%) and pasteurized at 80Cº for 15 minutes and it evaluated of chemicalcharacteristics( viscosity, sedimentation and degree of separation) at 7±2 Cº for 20 days .The results showed an increasing of TSS (Total soluble solids), acidity, viscosity,sedimentation and the degree of separation, and a decreasing of pH values duringapplicated conditions . and also showed that the 1% pectin beverage had the best storagestability.