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Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates.

Author(s) : OPDAHL L. J., BAER R. J.

Type of article: Article

Summary

Whey protein concentrate and a new fermented whey protein concentrate were used to replace the milk solids-non-fat in frozen yogurt. Fermented whey protein concentrate was manufactured by fermenting liquid whey protein concentrate with a commercial culture of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus salivarius ssp. thermophilus. Frozen yogurt mix was pasteurized (72 deg C for 30 minutes) and cooled to 4 deg C. Fermented whey protein concentrate (3.1% by weight of mix) was then added. Frozen yogurt mix was divided into three equal batches (vanilla, strawberry, and chocolate frozen yogurt). The frozen yogurts were evaluated from questionnaires filled out by 1005 attendees of the Meeker County Fair in Litchfield, MN. Results indicate that an acceptable frozen yogurt can be produced when 100% of the milk solids-non-fat is replaced with whey protein concentrate and fermented whey protein concentrate.

Details

  • Original title: Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates.
  • Record ID : 1993-0995
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 74 - n. 12
  • Publication date: 1991/12
  • Document available for consultation in the library of the IIR headquarters only.

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