Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh)

被引：6
作者：
Azary, Zahra [1 ]
Nasirpour, Ali [1 ]
机构：
[1] Isfahan Univ Technol, Dept Food Sci & Technol, Coll Agr, Esfahan 8415683111, Iran
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷 / 01期
基金：
美国国家科学基金会;
关键词：
Acidified milk drink; Doogh; Colloidal stability; Serum separation; Whey protein concentrate; Salt; RHEOLOGICAL PROPERTIES; SODIUM-CHLORIDE; CASEIN MICELLES; YOGURT DRINK; MILK; STABILIZATION; MINERALS;
D O I：
10.1111/1471-0307.12371
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Serum separation of Doogh, an Iranian yoghurt drink, is a major problem. In this study, the effects of whey protein concentrate (WPC) addition, pH of the product and dissolved salt (sodium chloride) in milk on the colloidal stability of Doogh were investigated. By increasing the amount of WPC (from 0.5 to 3%) and salt in milk (from 0 to 1.6%), the serum separation decreased. Increasing pH values of sample (from 3.5 to 4.5), WPC (from 0.5 to 4%) and salt concentration in milk (from 0 to 2%) also increased the samples' viscosity. All samples showed Newtonian behaviour except samples at pH 4.5, containing 4% WPC and 2% dissolved salt in milk.
引用
收藏
页码：198 / 207
页数：10
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