Abstract:The present work is concerned with the manufacture of low fat yoghurt using particulated whey protein concentrates (PWPC) as fat replacer. Experimental yoghurts milk contained 3.0% fat (control), 2% fat +10% PWPC, 1% fat + 20% PWPC and skim milk + 30% PWPC, were prepared and their rheological and sensory attributes were followed.The results indicated that increasing shear rate significantly reduced the apparent viscosity of low fat yoghurt. Increasing rate of fat replacement with PWPC reduced viscosity values … Show more
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