Postprint version. Published in International Dairy Journal, Volume 16, Issue 12, December 1, 2006, pages 1464-1469.
The definitive version is available at https://doi.org/10.1016/j.idairyj.2005.03.014.
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