Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder

Ten commercial samples of dry dairy products used for protein fortification in a low fat yoghurt model system at industrial scale were studied. The products employed were whey protein concentratres, milk protein concentrates, skimmed milk concentrates and skimmed milk powder which originated from different countries. The gross chemical composition of these dried products were determined, including polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing of the proteins, and minerals such as Na, Ca, K and Mg. Yoghurts were formulated using a skim milk concentrated as a milk base enriched with different dry dairy products up to a 43 g kg−1 protein content. Replacement percentage of skim milk concentrated by dry dairy products in the mix was between 1.49 and 3.77%. Yoghurts enriched with milk protein concentrates did not show significantly different viscosity (35.12 Pa s) and syneresis index (591.4 g kg−1) than the two control yoghurts obtained only from skimmed milk concentrates (35.6 Pa s and 565.7 g kg−1) and skimmed milk powder (32.77 Pa s and 551.5 g kg−1), respectively. Yoghurt fortified with the whey protein concentrates, however, was less firm (22.59 Pa s) and had less syneresis index (216 g kg−1) than control yoghurts. Therefore, whey protein concentrates may be useful for drinking yoghurt production.

Bibliographic Details

Main Authors:	Guzmán-González, M., Morais, F, Ramos, Mercedes, Amigo, Lourdes
Other Authors:	Comunidad de Madrid
Format:	artículo biblioteca
Published:	John Wiley & Sons 1999-06
Subjects:	Yoghurt, Rheology, Whey protein concentrates, Milk protein concentrates, Skimmed milk powder,
Online Access:	http://hdl.handle.net/10261/256581 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/501100003339
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