Effect of Polymerized Whey Protein Concentrate on the Stability of Fermented Milk Beverage

The objective of this study was to determine the effect of different amounts of polymerized whey protein concentrate on the stability of fermented milk beverage. The effects of the addition of polymerized whey protein concentrate on the centrifugal sedimentation rate, light absorption ratio, particle size, viscosity, surface hydrophobicity, free thiol groups of fermented milk beverage were investigated. The results showed that the centrifugal sedimentation rate of fermented milk beverage with polymerized whey protein concentrate was significantly lower than that of fermented milk beverage without polymerized whey protein concentrate (P<0.05). With the increase of the polymerized whey protein concentrate, light absorbing of fermented milk drink down slightly after the first increase, viscosity of fermented milk drinkincreased gradually, the particle size decreased slightly and then increased slightly, and the addition amount of the polymerized whey protein concentrate was 30% when the size of the system was smallest, the surface hydrophobicity and free thiol groups ofsystem increased gradually, and the free thiol groups of the fermented milk drink with 10%-40% polymerized whey protein concentrate was significantly higher than that of 0% (P<0.05). These results indicated that adding appropriate polymerized whey protein concentrate is conducive to the stability of fermented milk beverage. © 2018, Editorial Office of Journal of CIFST. All right reserved.