International Journal of Food Engineering and Technology
Volume 3, Issue 1, June 2019, Pages: 1-7
Received: Nov. 12, 2018;
Accepted: Jan. 24, 2019;
Published: Feb. 15, 2019
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Abdul Ahid Rashid, Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Nuzhat Huma, National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
Salman Saeed, Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Khurram Shahzad, Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Ishtiaque Ahmad, Department of Dairy Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan
Ijaz Ahmad, Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Shaista Nawaz, Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Muhammad Imran, Institute of Biochemistry & Biotechnology, University of Veterinary & Animal Sciences, Lahore, Pakistan
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.
Abdul Ahid Rashid,
Characterization and Development of Yoghurt from Concentrated Whey, International Journal of Food Engineering and Technology.
Vol. 3, No. 1,
2019, pp. 1-7.
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