Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8499827 | International Dairy Journal | 2018 | 39 Pages |
Abstract
The effect of ten microparticulated whey protein preparations with different chemical and physical characteristics upon the rheology and microstructure of stirred low-fat yoghurt (0.5%, w/w, fat) was studied at two total protein levels (4.25 and 5.0%, w/w). Higher ratios of native β-lactoglobulin and α-lactalbumin in the microparticulated ingredients improved the texture of stirred low-fat yoghurt. This was reflected in lower serum separation and a more interconnected and compact protein network with smaller protein aggregates. The improved texture and rheological properties of low-fat yoghurt was only obtained when the whey proteins were added as microparticles and not as part of conventional whey protein ingredients such as whey protein isolate.
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Authors
Isabel Celigueta Torres, José Manuel Amigo, Jes Christian Knudsen, Alexander Tolkach, Bente Ãstergaard Mikkelsen, Richard Ipsen,