Functional and technological aspects of whey powder and whey protein products

被引：13
|
作者：
Ghanimah, Mohamed Abed [1 ]
机构：
[1] Kafrelsheikh Univ, Dept Dairy Sci, Fac Agr, Kafrelsheikh 33516, Egypt
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷 / 02期
关键词：
Whey; Whey proteins; Functional properties; Yoghurt; SODIUM-CALCIUM CASEINATE; EMULSIFYING PROPERTIES; CHEESE WHEY; PHYSICOCHEMICAL PROPERTIES; PHYSICAL-PROPERTIES; SENSORY PROPERTIES; YOGURT; MILK; CONCENTRATE; FORTIFICATION;
D O I：
10.1111/1471-0307.12436
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Commercial whey powder, whey protein concentrates and whey protein isolates (WPIs) were evaluated for certain functional properties and for their application in full-fat and nonfat yoghurts. The functional properties of whey products varied, and the highest functionality was recorded in samples with high protein levels. Whey powder had the lowest foaming performance and emulsifying capacity, while WPIs possessed the best functional properties of all the other samples. Curd tension (CT), viscosity and syneresis were improved in yoghurts made using fortified cow's milk or reconstituted skim milk with any whey products, while whey powder had no impact on CT.
引用
收藏
页码：454 / 459
页数：6
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