WHEY PROTEIN ADDITION TO FACILITATE ACCELERATION OF YOGHURT FERMENTATION

Authors

  • Nguyen Chính Nghia Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology http://orcid.org/0000-0001-7379-5535
  • Vu Thu Trang Department of Food Technology, School of Biotechnology and Food Technology, Hanoi University of Science and Technology
  • Do Van Duong Moc Chau milk company

DOI:

https://doi.org/10.15625/2525-2518/57/3B/14346

Abstract

Whey proteins were present in appropriate proportion in milk, during heat-treatment at pasteurization temperatures; whey proteins and casein have the ability to form firm gel of uniform porosity through heat-induced protein-protein interactions. In this study, the addition of whey proteins in fresh milk were carry out to investigate whether whey protein would accelerate yoghurt fermentation time and facilitate the yoghurt structure. The results indicated that the addition of whey concentrate 80 increased the water retention capacity of the final product. Whey protein concentrate 80 supplement at the content of 0.8% shortened fermentation time for the product 12.5%. The addition of whey protein also improved the properties of water retention until 26%, viscosity and structure of yoghurt products.

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Published

2019-11-12

Issue

Section

Quality Management & Food Safety 2021