This study aims to optimize the utilization of whey. a significant dairy by-product from paneer production. in whey-based yogurt preparation. The primary goal is to identify the optimal ratio of skim milk powder and stabilizer (pectin) to minimize syneresis. https://www.spidertattooz.com/Kaiser-Copy-Stand-RS-1-with-RA-1-Arm-40-Counterbalanced-Column-and-18-x-20-Baseboard/