Experiments were conducted on the development and storage of beverage prepared from whey and guava pulp and development of process would be of great benefit to the dairy industry. The beverage was pasteurized at different temperatures and periods for estimating its shelf life. The ratio of whey and guava pulp that was used for the preparation of beverage is 67.5:20 (%). Treatments which include different temperature and time combination were 60°C, 65°C and 70°C for 15, 25 and 35 minutes.

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... the beverage which was pasteurized at 65°C for 25 minutes was scored much than the others treatments. Samples were evaluated initially and after that at an interval of 15, 30, 45, 60, 75 and 90 days for sensory analysis which included taste, color, flavor, appearance and overall acceptability. The samples were analyzed for their chemical and microbiological analysis at regular intervals. Storage study showed an increasing trend in TSS, acidity, reducing sugar and a decreasing trend in the pH, lactose and ascorbic acid. Total viable count was analyzed using standard methods.