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. 2016 Jun 29;53(6):2558–2568. doi: 10.1007/s13197-016-2218-8

Table 4.

Storage stability of whey based beverages

		Serum Separation (%)				Sedimentation				ΔE*
W₁B		D 1	D 20	D 40	D 60	D 1	D 20	D 40	D 60	D 1	D 20	D 40	D 60
	0	8.11^aA ± 0.05	18.58^aB ± 0.05	22.84^aC ± 0.05	25.89^aC ± 0.05	6.11^aD ± 0.05	6.03^aE ± 0.05	6.23^aF ± 0.05	6.51^aG ± 0.05	65.56 ^aH ± 0.1	63.41^aI ± 0.05	60.57^aJ ± 0.04	63.34^aJ ± 0.03
	10	22.93^eA ± 0.05	55.88^eB ± 0.05	58.59^eC ± 0.05	58.66^eC ± 0.05	10.39^eD ± 0.07	10.23^eE ± 0.07	11.84^eF ± 0.09	12.69^eG ± 0.07	69.73^dH ± 0.1	58.87^eI ± 0.05	51.53^bI ± 0.06	45.25^cJ ± 0.05
	20	25.78^fA ± 0.05	58.58^fB ± 0.05	61.23^fC ± 0.05	61.38^fC ± 0.05	11.23^fD ± 0.03	11.13^gE ± 0.09	11.91^fF ± 0.03	12.72^fG ± 0.03	68.41^eH ± 0.1	59.19^eI ± 0.06	49.15^cI ± 0.05	43.67^dJ ± 0.05
	30	30.59^gA ± 0.05	64.62^gB ± 0.05	67.23^gC ± 0.05	67.37^gC ± 0.05	12.39^gD ± 0.13	12.19^hE ± 0.13	12.03^gF ± 0.1	13.26^gG ± 0.1	71.73^fH ± 0.1	62.93^fI ± 0.06	50.09^dJ ± 0.07	41.61^eJ ± 0.06
W₂B	10	8.85^bA ± 0.05	22.82^bB ± 0.05	23.68^bC ± 0.06	26.45^bC ± 0.05	6.68^bD ± 0.05	6.52^bE ± 0.09	6.88^bF ± 0.06	6.86^bG ± 0.04	66.13^aH ± 0.1	64.67^bI ± 0.05	61.07^aI ± 0.05	62.35^bJ ± 0.04
	20	10.43^dA ± 0.05	24.84^dB ± 0.05	25.84^dC ± 0.05	27.37^dC ± 0.05	7.98^dD ± 0.06	7.88^dE ± 0.06	8.13^dF ± 0.06	8.38^dG ± 0.05	71.73^bH ± 0.1	68.89^cH ± 0.2	65.19^bI ± 0.05	63.75^aJ ± 0.07
	30	9.24^cA ± 0.05	23.56^cB ± 0.05	25.28^cC ± 0.05	26.84^cC ± 0.05	7.64^cD ± 0.06	7.11^cE ± 0.06	7.65^cF ± 0.07	7.25^cG ± 0.05	75.99^cH ± 0.1	72.21^dI ± 0.04	62.51^cI ± 0.07	65.52^bJ ± 0.04

Mean ± SD. Values followed by different superscript letter in a column and in a row are significantly different (p ≤ 0.05)

W₁B: Cheese whey based beverage. W₂B: Paneer whey based beverage. ΔE*: Total Color Difference

D 1: Day 1, D 20: Day 20, D 40: Day 40, D 60:Day 60