Dairy Product Technology

Sfakianakis, Panagiotis; Özer, Barbaros; Varzakas, Theodoros; Tzia, Constantina

doi:10.1201/b19398-7

Cited by 1 publication

(1 citation statement)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The percent of the yield was significantly (P ≤ 0.05) improved when the level of WPP was increased. The results obtained for yield are similar to those reported by Henriques et al [17] and Sfakianakis et al [18] who concluded that the addition of WP concentrate or WPP to fermented products cause an increase in yield percent.…”

Section: Results and Discussion Physico-chemical Properties Of Wpp An...supporting

confidence: 90%

Quality Attributes of Concentrated Yogurt (Labneh) of Goats’ Milk Formulated With Whey Protein Powder During Storage

Elssadig

Elgasim

Babiker

2020

Int. J. Res. Granthaalayah

View full text Add to dashboard Cite

Background: Whey is a by-product and a good source of milk proteins, lactose, some minerals such as calcium, and soluble vitamins, which make such a by-product, be considered as a source of valuable nutrients and act as a functional food. This study was carried out to investigate the quality attributes of concentrated yogurt (Labneh) made of goats’ milk and different concentrations of whey protein powder (WPP). Methods: Three different formulations were made by mixing goat milk with different concentrations of WPP (0, 5, and 10%) and stored for different periods (0, 10, and 21 days) at 4±1oC. Standard methods were applied to determine the Physico-chemical, microbiological, and sensory parameters of Labneh. Results: The addition of WPP caused an increase in yield, chemical composition especially protein content and total solids (TS) with the minor effect of the storage periods. The microbial load of labneh decreases with an increase in WPP concentration except for lactic acid bacteria but significantly (P ≤ 0.05) increased with the storage periods. The addition of WPP to goat milk improved organoleptic quality scores. Conclusion: The production of Labneh with both goats’ and WPP showed that this mixture is an interesting opportunity to have a product rich in nutrients and considered satisfactory by consumers

show abstract

Section: Results and Discussion Physico-chemical Properties Of Wpp An...supporting

confidence: 90%