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The aim of the study was to undertaken the effect of addition of five different percentages (control (0%), 25%, 50%, 75% and 100%) of paneer whey on sensory attributes of milk bread. The sensory scores assigned for crust color varied significantly for treatments T1, T2 and T5 and there was no significant difference between the treatments T3 and T4 and found statistically equal in effect. The scores assigned to symmetry of shape of milk breads did not widely differ among the treatments and the statistical difference among the treatments was non-significant, indicating that addition of paneer whey did not affect the symmetry of shape for milk bread. The sample with 100 per cent paneer whey (T5) scored highest (4.06) and lowest score (3.50) was recorded for 50 per cent paneer whey treatment (T3). The average values recorded for aroma ranges between 9.84 ± 0.19 and 10.61 ± 0.52 out of maximum score twelve. The means for total scores of milk breads ranged between 84.18 ± 2.09 and 86.83 ± 2.57.The lowest score (84.18) was recorded for T3 (75pw:25w) and highest score (86.83) was given to control (T1).

Key words: Paneer whey, Milk bread, Sensory attributes, Total Score