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240074

RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES

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Last updated: 04 Jan 2025

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Abstract

The sHeet of heat treatment and addiUon of v they protein concentrates
(WPC) solution (3% protein) on the meological properties of acid skim milk gels was
investigated. Milk samples were pasteurized, boiled and UHT treated. WPC was
added to heated skim mitk at ratios of 0, 5. 10, 15, 20 and 2.5% vtv. G81 formation was
followed using thrombelastograpll to determine the gelatlon lime (r) and curd
firmness (K2<)). Coaxial viscometer was used to determine the changes in viscosity
during a cldlficaUon. R esulls I ndlcatad t hat Increasing the addition of WPC reduced
the gelation time (r) for both unheated and heated milk samples. The time required to
get curd firmness was Increased with increaSing WPC added for unheated and
pasteurized milk. Moroovef. gel IormatJon was lost in boiled and UHT milks The
viscosity of acidIfied gels decreased with Increasing the added WPC. The viscosity of
~cid\ned boiled skim m~k showed decreased values and weak gel. UHT treated skim
milk failed to form firm curd and Its viscosity was eHected slightly by acldtt1catlon. 

DOI

10.21608/jfds.2004.240074

Keywords

Whey proteIn ccocentrates (WPC). Cow skim milk, Heat treatment, Gelation time, Curd fmnness.vlscosity

Authors

First Name

A.

Last Name

Farrag

MiddleName

-

Affiliation

Dairying department, NRC, Cairo, Egypt

Email

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City

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Orcid

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First Name

NadIa

Last Name

v

MiddleName

M.

Affiliation

Dairying department, NRC, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

Hala

Last Name

EI-Dln

MiddleName

M. F.

Affiliation

Dairying department, NRC, Cairo, Egypt

Email

-

City

-

Orcid

-

Volume

29

Article Issue

4

Related Issue

34517

Issue Date

2004-04-01

Receive Date

2022-05-29

Publish Date

2004-04-01

Page Start

1,917

Page End

1,969

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_240074.html

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https://jfds.journals.ekb.eg/service?article_code=240074

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Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

RHEOLOGICAL PROPERTIES OF ACIDIFIED HEATED SKIM MILK AS AFFECTED BY THE ADDITION OFWHEY PROTEIN CON'CENTRA TES

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Article

Created At

22 Jan 2023