Journal of Food Processing & Technology

Hafiz Khuram Wasim Aslam

Publications

• Research Article
  Effects of Polymerized Whey Proteins Isolates on the Quality of Stirred Yoghurt made from Camel Milk
  Author(s): Hafiz Arbab Sakandar, Muhammad Imran, Nuzhat Huma, Sarfraz Ahmad, Hafiz Khuram Wasim Aslam, Muhammad Azam and Muhammad ShoaibHafiz Arbab Sakandar, Muhammad Imran, Nuzhat Huma, Sarfraz Ahmad, Hafiz Khuram Wasim Aslam, Muhammad Azam and Muhammad Shoaib
  
  Camel milk has unique characteristics as compare to the other mammal’s milks. It has anti-carcinogenic, anti-hepatic, antidiabetic and anti-hypertension bioactive components. Polymerized whey protein is important for its functional and nutritional properties in various dairy food products. This study was conducted to check the effects of polymerized whey protein isolates as thickening agent on the camel milk stirred yoghurt. 10% w/v polymerized whey protein isolates (PWPI) were prepared by heating whey proteins at 85°C for 30 minutes at pH 7. Stirred yoghurt from camel milk was prepared by using PWPI as thickening agent in various concentrations of 2, 4, 6 and 8% and compared with the control (without PWPI). All the samples were studied for a period of 21 days with an interval of 7 days for physico-chemical, compositional, rheological and microbial by using standard methods... View More»
  DOI: 10.4172/2157-7110.1000350

  Abstract PDF