QUALITY PROPERTIES OF NON-FAT YOGHURT WITH ADDITION OF WHEY PROTEIN CONCENTRATE**

  • M. Sady
  • J. Domagała
  • T. Grega
  • D. Najgebauer-lejko
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Publication date
August 2015

Abstract

Abstract: The aim of the study was investigation of quality of fat-free, set-type yoghurt made at 5 % (w/w) protein level with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends. The ratio SMP/WPC in used blends was: 1/0; 2/1; 1/2; 0/1. On 1st, 7th and 21st day of refrigerated storage yoghurt was analysed for sensory properties, titrable acidity, pH, free fatty acids (FFA), acetaldehyde, and diacethyl. Also enumeration of viable L. delbrueckii ssp. bulgaricus and S. thermophilus was carried out. During the whole storage period products with SMP/WPC ratio at 1/2 and 2/1 obtained the best sensory score. Addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stabil...

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