PRODUCTION OF DRINK FROM CHAMOMILE AND CHEESE WHEY

A drink was prepared from treatment of dried chamomile Rowers directly or as its water extract with cheese whey. Three treatments were carried out, in the first, 2% w/v of dried chamomile flowers, added to Cheese whey. to the second and third treatments, the aqueous chamomile extract was wasted at the levels of 1:1 and 3:1, respectively. Results of chemical analysis showed that all treatments contained reasonable quantities of nitrogenous;encass materials and lactose, Storage of samples at (7 cad 25 degrees C) did tint significantly affect the microbiological quality of the resultant drinks, Aqeous chamomile extract and whey at a ratio of 3:1 with the addition of 1% sucrose was of good organoleptic characteristics regarding its color. was tree et defects. While the aqeous;oils chamomile extract and whey (1:1) which 10 sugar was preferable its flavour and taste. Addition of artificial colours and favours of banana and improved the flat our and colour of the resultant drinks.