WHEY PROTEIN ADDITION TO FACILITATE ACCELERATION OF YOGHURT FERMENTATION
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.
Authors who publish with Vietnam Journal of Science and Technology agree with the following terms:
- The manuscript is not under consideration for publication elsewhere. When a manuscript is accepted for publication, the author agrees to automatic transfer of the copyright to the editorial office.
- The manuscript should not be published elsewhere in any language without the consent of the copyright holders. Authors have the right to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of their work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are encouraged to post their work online (e.g., in institutional repositories or on their websites) prior to or during the submission process, as it can lead to productive exchanges or/and greater number of citation to the to-be-published work (See The Effect of Open Access).