Saçkesen, Ş.N.D.Ocak, E.2025-05-102025-05-1020191308-757610.29133/yyutbd.4868962-s2.0-85074348347https://doi.org/10.29133/yyutbd.486896https://hdl.handle.net/20.500.14720/5257In this study, by adding different amounts of whey produced during the storage time of some physical fermented milk beverage, chemical and sensory properties were evaluated. Different ratios of wheyand yoghurt drinks by adding water produced was stored at 4°C for 7days. According to the results; the pH values of the samples 3.66-4.11, 0.58-0.71 titratable acidity values, % of dry matter content of 5:33 to 7:21, 0:27 to 00:30% nitrogen ratios, ash content 0.60-1.11%, whey separation values from 2 to 19 (ml/100 ml) 3-5 cPviscosity, oil ratios (1-1.3%) were detected between. pH and viscosity values of the beverage during storage may be generally reduced; titratable acidity,ash and serum separation value has increased; dry matter, nitrogen and oil ratios significant change in value has occurred. © 2019, Centenary University. All rights reserved.trinfo:eu-repo/semantics/openAccessFermented BeveragesSensory PropertiesStorageWheyArticle292N/AQ3309317410947