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Physical Properties Of Yogurt Fortified With Various Commercial Whey Protein Concentrates, Isabelle Sodini, John Montella, Phillip S. Tong

Dairy Science

The effects of whey protein concentrates on physical and rheological properties of yogurt were studied. Five commercial whey protein concentrates (340 g kg⁻¹ protein nominal) were used to fortify milk to 45 g protein kg⁻¹. Fermentation was performed with two different starters (ropy and non-ropy). Resulting yogurts were compared with a control yogurt enriched with skim milk powder. The water-holding capacity of the yogurt fortified with skim milk powder was 500 g kg⁻¹ and ranged from 600 to 638 g kg⁻¹ when fortified with whey protein concentrates. Significant rheological differences have been noticed between the …