Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: set yoghourt

Sortuj według:

Ogranicz wyniki do:

Quality and stability of the natural yogurt produced from milk condensed with whey protein concentrate

100%

Cais-Sokolinska D., Pikul J., Dankow R.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2002

tom 05

nr 2

Increase of dry substances in the processed milk, made by introducing various milk protein agents, has an influence on the properties of produced yogurt and its shelf life. This study examined the effect of adding 5% of powdered skim-milk and whey protein concentrate, and their mixtures in proportions 4:1 and 3:2, on quality and stability of natural yogurt. Titratable acidity was determined and active acidity, apparent dynamic viscosity and syneresis susceptibility were measured in yogurts directly after production, and after 7, 14 and 21 days of storage in temperature 8±1 °C. The produced yogurts were assessed organoleptically. Introduction of 5% addition of powdered skim-milk with whey protein concentrate mixed in above mentioned proportions resulted in essential increment of apparent dynamic viscosity and reduced syneresis susceptibility in the yogurts, comparing to separate use of the both components. These yogurts were also indicated as the most desired.

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Effect of addition of whey protein aggregates obtained by single and double heating method on the rheological properties of set yoghurts

67%

Gustaw W.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 3[A]

The effect of addition of single (shWPI) and double-heated whey proteins polymers (dhWPI) to set yoghurts and its influence on the rheological properties was investigated. The hardness of set yoghurt was investigated by TA-XT2i Texture Analyser. The yoghurt fermentation process was monitored by the oscillatory rheometer for 4 h at 43°C and next cooling to 4°C and stored for 3 h. The gelation of yoghurt started up more quickly for shWPI and dhWPI fortified yoghurts in comparison to the control samples. Size–exclusion HPLC indicated that native WPI formed soluble aggregates after heat-treatment. The heating time in polymerisation process affected the content of whey protein polymers/aggregates in the solution. The use of WPI solutions heat treated longer led to the improvement of the rheological properties of set yoghurts, which resulted in the increasing of their hardness. Yoghurts fortified by the 1% of dhWPI and shWPI addition, heated for the same period of time during polymerisation process exhibited similar rheological properties. This indicates that heating time is the main, determinant parameter of the polymerisation process.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Polish Journal of Food and Nutrition Sciences

1 Cais-Sokolinska D.

1 Dankow R.

1 Gustaw W.

1 Pikul J.

1 2007

1 2002

Wyniki wyszukiwania

Quality and stability of the natural yogurt produced from milk condensed with whey protein concentrate

Effect of addition of whey protein aggregates obtained by single and double heating method on the rheological properties of set yoghurts