Next Article in Journal
Global Food Safety—International Consumers’ Rights?
Next Article in Special Issue
Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
Previous Article in Journal
Effects of Apple Juice Concentrate, Blackcurrant Concentrate and Pectin Levels on Selected Qualities of Apple-Blackcurrant Fruit Leather
Previous Article in Special Issue
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Open AccessArticle

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

1
STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Laval University, Quebec City, QC, G1V 0A6, Canada
2
Dairy Products Technology Center (DPTC), California Polytechnic State University, San Luis Obispo, CA 93405, USA
3
Food Research and Development Center (FRDC), Agriculture and Agri-Food Canada, St-Hyacinthe, QC, J2S 8E3, Canada
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Foods 2013, 2(4), 444-459; https://doi.org/10.3390/foods2040444
Received: 16 July 2013 / Revised: 18 September 2013 / Accepted: 22 September 2013 / Published: 30 September 2013
(This article belongs to the Special Issue Structure and Flavour of Dairy Products)
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 prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate significantly modified yogurt texture, but did not affect the water-holding capacity of the gel. Confocal laser-scanning microscope images showed the presence of large particles in milk enriched with protein aggregate, which directly affected the homogeneity of the clusters within the protein matrix. Thiol groups were freed during heating of the protein aggregate suspended in water, suggesting that the aggregates could interact with milk proteins during heating. View Full-Text
Keywords: yogurt; protein aggregates; texture properties; buttermilk yogurt; protein aggregates; texture properties; buttermilk
Show Figures

Figure 1

MDPI and ACS Style

Saffon, M.; Richard, V.; Jiménez-Flores, R.; Gauthier, S.F.; Britten, M.; Pouliot, Y. Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties. Foods 2013, 2, 444-459.

Show more citation formats Show less citations formats

Article Access Map

1
Only visits after 24 November 2015 are recorded.
Back to TopTop