Effect of addition of different whey protein concentrates (WPC) on rheological properties of set-type yoghurt
2007
Gustaw, W. | Nastaj, M.,Akademia Rolnicza, Lublin (Poland). Katedra Biotechnologii, Zywienia Czlowieka i Towaroznawstwa Zywnosci
The aim of this paper was to examine the effect of different types of protein concentrates on rheological properties of set type yoghurts. Yoghurts were supplemented by addition of 1.2 or 4 percent of WPC35, 65WPC, WPC 85 and defatted WPC(WPCO). The process of yoghurt fermentation was monitored with using of dynamic oscillation rheometry and following parameters such as: viscosity, hardness and gumminess were determined. In case of yoghurt where no milk protein powder was added, the curd started to from after 126 minutes of fermentation. The addition of skimmed milk powder (SMP) decreased the curding time and it was 119 minutes. For WPC 85 and WPCO, the increase of curding time was observed and it was 148 and 165 minutes, respectively. The hardest yoghurts were obtained with 4 percent of WPC 85 and WPCO addition, but these yoghurts characterized with too gummy structure
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