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Berber M
Berber M
Mexico
Publications
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Research Article
Whey Protein Concentrate as a Substitute for Non-fat Dry Milk in Yogurt
Author(s): Berber M, González-Quijano GK and Alvarez VBBerber M, González-Quijano GK and Alvarez VB
Whey is a liquid by-product produced during cheese manufacturing. Whey was once considered a waste product but it is converted to food ingredients through processing steps that include membrane filtration, heat or enzyme modification, and fractionation. These processes have made it possible to improve sweet whey utilization. Whey proteins have good nutritional properties and enhance the textural properties of food when they are used as ingredients. The objective of this study was to evaluate non-fat, low-fat and full-fat stirred style strawberry flavored yogurt formulated with whey protein concentrate 80 (WPC80) replacing non-fat dry milk (NFDM). Levels of total solid were adjusted to 14.8%, 15.7% and 17.3% for non-fat, low-fat and full-fat yogurts, respectively. Yogurts formulated with non-fat dry milk were used as controls for all fat levels. Batches of .. View More»
DOI: 10.4172/2157-7110.1000530