EFFECT OF WHEY PROTEIN CONCENTRATE ON THE QUALITY ATTRIBUTES OF FROZEN YOGHURT

摘要

Whey protein concentrate (WPC) obtained by ultrafiltration (UF) of Cheddar Cheese whey followed by vacuum concentration and spray drying was used in the preparation of frozen yoghurt by replacing its skim milk solids ranging from 20 to 100 per cent. The control youghurt sample and the experimental samples were subjected to physico-chemical and sensory attribute studies. The study revealed that, with the increase in the level of WPC, there was progressive increase in the quality attributes of yoghurt upto a level of 50 per cent. With the further increase in the level of substitution, there was decrease in the overall quality of the product. The product obtained at 50 per cent replacement, had desirable acidity (0.75% lactic acid) in lesser setting time (190 min.) as compared to that of control (240 min.)s. The whey separation was lesser (1.83 ml/h) compared to that of control (2.7 ml/h) and had better body texture and mouth feel. The frozen yoghurt attained maximum overrun yoghurt and frozen yoghurt can be successfully prepared by replacing 50 per cent of its skim milk solids with WPC.