Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced-Fat Probiotic Yogurt during Storage

2007 ◽  
Vol 72 (7) ◽  
pp. M222-M227 ◽  
Author(s):  
A.S. Akalin ◽  
S. Gönç ◽  
G. Ünal ◽  
S. Fenderya
Keyword(s):  
Whey Protein ◽  
Starter Culture ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Probiotic Yogurt ◽  
Reduced Fat

scholarly journals Effect of levels of starter culture and varients of packaging materials on the quality characteristics of enriched misti dahi

2018 ◽  
Author(s):  
T.C. Soumyashree ◽  
M.M. Venkatesh ◽  
K. Priyatam Reddy ◽  
B.M. Prashanth
Keyword(s):  
Whey Protein ◽  
Fruit Juice ◽  
Starter Culture ◽  
Quality Characteristics ◽  
Sensory Attributes ◽  
Starter Cultures ◽  
Whey Protein Concentrate ◽  
Packaging Materials ◽  
Protein Concentrate ◽  
Qualitative Characteristics

The research was undertaken to access the effect of starter culture on the qualitative characteristics of whey protein enriched misti dahi through incorporation of whey protein concentrate @ 2.0 % whey protein concentrate and fruit juice (apple and orange - 1:1) @ 15.0 % by weight. The thermophilic starter cultures were added @ 1.0, 2.0 and 3.0 % level. Incorporation of starter culture @ 2.0 % rate yielded product having acceptable sensory attributes. Misti dahi packaged in polyethylene teraphthalate (PET) cups could be stored for longer period (i.e. 15 days) as compared to use of polystyrene, polypropylene cups or even earthen pots, when stored under refrigerated (4±2 oC) condition.

scholarly journals Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese

2021 ◽  
pp. 105621
Author(s):  
Genaro G. Amador-Espejo ◽  
Irving I. Ruiz-Lopez ◽  
Paola J. Gibbens-Bandala ◽  
Raúl J. Delgado-Macuil ◽  
Hector Ruiz-Espinosa
Keyword(s):  
Whey Protein ◽  
Quality Attributes ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Reduced Fat

Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

1996 ◽  
Vol 63 (3) ◽  
pp. 467-473 ◽  
Author(s):  
Mirza I. Baig ◽  
Velore Prasad
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Starter Culture ◽  
Textural Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Marginal Effect ◽  
Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

Use of Different Proteases to Obtain Whey Protein Concentrate Hydrolysates with Inhibitory Activity toward Angiotensin-Converting Enzyme

2013 ◽  
Vol 38 (1) ◽  
pp. 102-109 ◽  
Author(s):  
Harriman A. Morais ◽  
Marialice P.C. Silvestre ◽  
Larissa L. Amorin ◽  
Viviane D.M. Silva ◽  
Mauro R. Silva ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Whey Protein ◽  
Inhibitory Activity ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Converting Enzyme
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