Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were pr...

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Bibliographic Details
Main Authors: Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie F. Gauthier, Michel Britten, Yves Pouliot
Format: Article
Language:English
Published: MDPI AG 2013-09-01
Series:Foods
Subjects:
yogurt
protein aggregates
texture properties
buttermilk
Online Access:http://www.mdpi.com/2304-8158/2/4/444

Internet

http://www.mdpi.com/2304-8158/2/4/444

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