Publication Date

12-2006

Abstract

Our aim was to investigate how two conditions of whey processing, pH and heat treatment, affect the physical properties of stirred yoghurts fortified to 45 g protein kg−1 with whey protein concentrates (WPC). Cheddar whey was heated at pH 6.4 or pH 5.8 at 72 °C for 15 s, eventually heated further at 82 or 88 °C for 78 s, ultrafiltered, and spray dried. Resulting WPC contained 38% protein; the denaturation level of the whey protein was 10–53%. There were significant (P

Disciplines

Dairy Science

Included in

Dairy Science Commons

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URL: http://digitalcommons.calpoly.edu/dsci_fac/67