Physical properties of yogurt fortified with various commercial whey protein concentrates

  title={Physical properties of yogurt fortified with various commercial whey protein concentrates},
  author={Isabelle Sodini and John Montella and Phillip S. Tong},
The effects of whey protein concentrates on physical and rheological properties of yogurt were studied. Five commercial whey protein concentrates (340 g kg protein nominal) were used to fortify milk to 45 g protein kg. Fermentation was performed with two different starters (ropy and non-ropy). Resulting yogurts were compared with a control yogurt enriched with skim milk powder. The waterholding capacity of the yogurt fortified with skim milk powder was 500gkg and ranged from 600 to 638g kg when… CONTINUE READING

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