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235554

QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE

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Last updated: 28 Dec 2024

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Abstract

 Fiveyoghurt treatments were made to study the effect of fortifying cow's milk with whey
protein isolate on the quality of yoghurt, control yoghurt was made by adding 3% non-fat dry
milk to cow's milk while the other four treatments were made by fortifying cow's milk with 0.5,
1.0, 1.5 and 2.0% whey protein isolate 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 isolate to cow's milk caused a significant
increase of total solids, total protein, ash contents and titratable acidity, while decreased pH values
and whey syneresis of yoghurt treatments and these effects were proportional to the rate of adding
whey protein isolate. Also, the values of Hardness, adhesiveness, cohesiveness, springiness and
gumminess of the resulting yoghurt had increased and this increase was proportional to the rate of
fortification. Adding whey protein isolate up to 1.5% increased the scores of organoleptic
properties and treatment that made with adding 1.5% whey protein isolate 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/ejds.2020.235554

Keywords

cow's milk, non-fat dry milk, whey protein isolate, yoghurt, Syneresis, Organoleptic properties

Authors

First Name

Ragab

Last Name

Badawi

MiddleName

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Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin ElKom, Egypt.

Email

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Orcid

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First Name

Khamis

Last Name

Kebary

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin ElKom, Egypt.

Email

-

City

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Orcid

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First Name

S

Last Name

Husien

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin ElKom, Egypt.

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City

-

Orcid

-

First Name

M

Last Name

Habib

MiddleName

-

Affiliation

Department of Dairy Sci. and Technol., Faculty of Agriculture, Menoufia University, Shibin ElKom, Egypt.

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Orcid

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Volume

49

Article Issue

2

Related Issue

33931

Issue Date

2020-12-01

Receive Date

2022-05-08

Publish Date

2020-12-01

Page Start

77

Page End

87

Print ISSN

0378-2700

Online ISSN

2090-2492

Article File

EJDS_Volume 49_Issue 2_Pages 77-87.pdf

PDF . 383.6kB

Link

https://ejds.journals.ekb.eg/article_235554.html

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https://ejds.journals.ekb.eg/service?article_code=235554

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235,554

Publication Type

Journal

Publication Title

Egyptian Journal of Dairy Science

Publication Link

https://ejds.journals.ekb.eg/

MainTitle

QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE

Details

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Article

Created At

23 Jan 2023