STUDIES ON THE STABILITY OF FERMENTED MILK BEVERAGE BY THE ADDITION OF WHEY PROTEIN CONCENTRATE

摘要

Whey protein concentrate (WPC) was widely used in fermented milk beveragern(FMB). The effects of different contents and addition time of WPC on particlernsize, ζ-potential, surface hydrophobicity, microstructure and rheological propertiesrnof FMB were investigated.When WPC was added and fermented in FMB, thernparticle size and microstructure had little change, while ζ-potential decreased andrnsurface hydrophobicity increased gradually during acidification. However, whenrnWPC was added after fermentation, the process of acidification caused a pronouncedrnalteration in the stability of FMB. It was also shown that FMB with WPCrnadded after fermentation was pseudoplastic. The consistency coefficient decreasedrnand the flow behavior index increased when the content of WPC increased in thernFMB system fermented with WPC during acidification. These results could havernimportant theoretical and practical implications in the addition of WPC based onrnFMB.