Effects of Polymerized Whey Proteins on Consistency and Water-holding Properties of Goat's Milk Yogurt

ABSTRACT The effects of polymerized whey proteins (PWP) on functional properties of goat's milk yogurt were investigated. PWP were prepared by heating whey protein isolate (WPI) dispersion (8.0% protein, pH 7.0) at 90 °C for 30 min. Three reconstituted goat milk (RGM) (12% total solids [TS] as...

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Veröffentlicht in:	Journal of food science 2006-01, Vol.71 (1), p.C34-C38
Hauptverfasser:	And, Jiancai Li, Guo, Mingruo
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Food science Fundamental and applied biological sciences. Psychology goat's milk Milk and cheese industries. Ice creams polymerized whey proteins (PWP) Polymers Proteins syneresis viscosity Yogurt
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