کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2435703 | 1107091 | 2006 | 6 صفحه PDF | دانلود رایگان |

Our aim was to investigate how two conditions of whey processing, pH and heat treatment, affect the physical properties of stirred yoghurts fortified to 45 g protein kg−1 with whey protein concentrates (WPC). Cheddar whey was heated at pH 6.4 or pH 5.8 at 72 °C for 15 s, eventually heated further at 82 or 88 °C for 78 s, ultrafiltered, and spray dried. Resulting WPC contained 38% protein; the denaturation level of the whey protein was 10–53%. There were significant (P<0.05P<0.05) differences in physical properties of WPC fortified yoghurts: water-holding capacity ranged from 33% to 46% and elastic modulus ranged from 63 to 145 Pa depending on whey processing. WPC with low denaturation level produced yoghurts with high elastic modulus and water-holding capacity. Minimizing the heat treatment during whey processing maximized the functional properties of WPC to be used in yoghurt.
Journal: International Dairy Journal - Volume 16, Issue 12, December 2006, Pages 1464–1469