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The effect of supplementing goats milk with whey protein concentrate on textural properties of set‐type yoghurt
Author(s) -
Herrero Ana M.,
Requena Teresa
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01045.x
Subject(s) - food science , cow milk , whey protein , shelf life , texture (cosmology) , mathematics , milk protein , chemistry , computer science , artificial intelligence , image (mathematics)
Summary Yoghurt was manufactured from goat's milk and supplemented with 30 g L −1 of whey protein concentrate (WPC). The textural properties of the yoghurt were evaluated during the shelf‐life of the product and the textural characteristics of yoghurt made from cow's milk were used as a reference. The instrumental analyses used were the puncture test, stress relaxation test and texture profile analysis. The addition of WPC to goat's milk enhanced the textural characteristics of yoghurt. These advantageous attributes included increased firmness, hardness and adhesiveness. These attributes were quantitatively similar ( P > 0.05) to those obtained from yoghurt made from cow's milk. In addition, the textural properties were maintained constant throughout the shelf‐life of the product.