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171450

IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

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Last updated: 26 Dec 2024

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Abstract

Quality attributes of yoghurt made from cow's milk fortified with whey protein hydrolysate were studied. Six yoghurt treatments were made, control yoghurt was made by adding 3% non-fat dry milk to cow's milk while the other five treatments were made by fortifying cow's milk by 0.5, 1.0, 1.5, 2.0 and 2.5% whey protein hydrolysate respectively and 3.0% nonfat dry milk to each treatment. All yoghurt treatment was stored in refrigerator for 12 days and was sampled when fresh and at 3, 6, 9 and 12 days for chemical, rheological, microbiological analysis and sensory evaluation. The obtained results indicated that adding whey protein hydrolysate to cow's milk caused a significant increase of total solids, total protein and ash contents, titratable acidity, while decreased pH values and whey syneresis of yoghurt treatments and these effects were proportional to the rate of adding whey protein hydrolysate. Also, adding whey protein hydrolysate up to 2.0% increased the scores of organoleptic properties and treatment T4 that made with adding 2.0% whey protein hydrolysate was the most acceptable yoghurt treatments. Total solids, total protein, ash and fat contents of all yoghurt treatments did not change significantly, (P > 0.05) during storage period, while titratable acidity increased. Whey separation decreased during storage period up to the sixth day of storage period then increased up to the end of storage period, while the scores of organoleptic properties were almost stable up to the ninth day of storage period.

DOI

10.21608/mjfds.2020.171450

Keywords

Cow Milk, non-fat dry milk, whey protein hydrolysate, yoghurt, Syneresis, Organoleptic properties

Authors

First Name

K. M. K.

Last Name

Kebary

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Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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First Name

S. A.

Last Name

Husien

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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First Name

R. M.

Last Name

Badawi

MiddleName

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Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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Orcid

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First Name

M. A. M.

Last Name

Habib

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

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Volume

5

Article Issue

5

Related Issue

17214

Issue Date

2020-07-01

Receive Date

2021-05-23

Publish Date

2020-07-01

Page Start

65

Page End

77

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 5_Issue 5_Pages 65-77.pdf

PDF . 382.9kB

Link

https://mjfds.journals.ekb.eg/article_171450.html

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https://mjfds.journals.ekb.eg/service?article_code=171450

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

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Article

Created At

23 Jan 2023