International Journal of Food Engineering and Technology

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Characterization and Development of Yoghurt from Concentrated Whey

Received: 12 November 2018    Accepted: 24 January 2019    Published: 15 February 2019
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Abstract

Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.

DOI 10.11648/j.ijfet.20190301.11
Published in International Journal of Food Engineering and Technology (Volume 3, Issue 1, June 2019)
Page(s) 1-7
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Concentrated Whey, Buffalo Milk, Yoghurt, Syneresis, Water Holding Capacity

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Author Information
  • Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan

  • National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

  • Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan

  • Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan

  • Department of Dairy Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan

  • Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan

  • Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan

  • Institute of Biochemistry & Biotechnology, University of Veterinary & Animal Sciences, Lahore, Pakistan

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  • APA Style

    Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, et al. (2019). Characterization and Development of Yoghurt from Concentrated Whey. International Journal of Food Engineering and Technology, 3(1), 1-7. https://doi.org/10.11648/j.ijfet.20190301.11

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    ACS Style

    Abdul Ahid Rashid; Nuzhat Huma; Salman Saeed; Khurram Shahzad; Ishtiaque Ahmad, et al. Characterization and Development of Yoghurt from Concentrated Whey. Int. J. Food Eng. Technol. 2019, 3(1), 1-7. doi: 10.11648/j.ijfet.20190301.11

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    AMA Style

    Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, et al. Characterization and Development of Yoghurt from Concentrated Whey. Int J Food Eng Technol. 2019;3(1):1-7. doi: 10.11648/j.ijfet.20190301.11

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  • @article{10.11648/j.ijfet.20190301.11,
      author = {Abdul Ahid Rashid and Nuzhat Huma and Salman Saeed and Khurram Shahzad and Ishtiaque Ahmad and Ijaz Ahmad and Shaista Nawaz and Muhammad Imran},
      title = {Characterization and Development of Yoghurt from Concentrated Whey},
      journal = {International Journal of Food Engineering and Technology},
      volume = {3},
      number = {1},
      pages = {1-7},
      doi = {10.11648/j.ijfet.20190301.11},
      url = {https://doi.org/10.11648/j.ijfet.20190301.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijfet.20190301.11},
      abstract = {Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Characterization and Development of Yoghurt from Concentrated Whey
    AU  - Abdul Ahid Rashid
    AU  - Nuzhat Huma
    AU  - Salman Saeed
    AU  - Khurram Shahzad
    AU  - Ishtiaque Ahmad
    AU  - Ijaz Ahmad
    AU  - Shaista Nawaz
    AU  - Muhammad Imran
    Y1  - 2019/02/15
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ijfet.20190301.11
    DO  - 10.11648/j.ijfet.20190301.11
    T2  - International Journal of Food Engineering and Technology
    JF  - International Journal of Food Engineering and Technology
    JO  - International Journal of Food Engineering and Technology
    SP  - 1
    EP  - 7
    PB  - Science Publishing Group
    SN  - 2640-1584
    UR  - https://doi.org/10.11648/j.ijfet.20190301.11
    AB  - Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.
    VL  - 3
    IS  - 1
    ER  - 

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