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173861

IMPROVEMENT THE SENSORY PROPERTIES OF LOCAL YOGHURT BY ADDITION OF WHEY PROTEIN CONCENTRATE

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Last updated: 23 Jan 2023

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Abstract

The aim of the study was investigation of quality of settype yoghurt stabilized with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends.Fermentation was performed with two different starters (yoghurt culture, probiotic culture). Significant rheological differences have been noticed between the resulting yogurts,products with SMP/WPC ratio at 6/1 obtained the best sensory score.the use of probiotic starter and addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life.

DOI

10.21608/avmj.2011.173861

Keywords

Key words: Milk, yoghurt, whey, protein

Authors

First Name

N.

Last Name

AL-AMOR

MiddleName

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Affiliation

Dept. of Public Hygiene, Fac. of Veterinary Medicine, Al-Bath Univ., Syria.

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First Name

Y.

Last Name

HANAN

MiddleName

-

Affiliation

Dept. of Public Hygiene, Fac. of Veterinary Medicine, Al-Bath Univ., Syria

Email

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-

Orcid

-

First Name

R.

Last Name

ATRA

MiddleName

-

Affiliation

Dept. of Public Hygiene, Fac. of Veterinary Medicine, Al-Bath Univ., Syria.

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Volume

57

Article Issue

129

Related Issue

24339

Issue Date

2011-04-01

Receive Date

2011-01-18

Publish Date

2011-04-01

Page Start

1

Page End

21

Print ISSN

1012-5973

Online ISSN

2314-5226

Article File

AVMJ_Volume 57_Issue 129_Pages 1-21.pdf

PDF . 977.2kB

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https://avmj.journals.ekb.eg/article_173861.html

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https://avmj.journals.ekb.eg/service?article_code=173861

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2

Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

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https://avmj.journals.ekb.eg/

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Article

Created At

23 Jan 2023