EurekaMag
+ Translate
+ Most Popular
Identification of compounds with anti-West Nile Virus activity
Geological age of the Ptilophyllum flora; a critical reassessment
Nira (Co 86032) - a new variety of sugarcane for Maharashtra
Occurrence of Eutrichophilus mexicanus (Rudow, 1866) and Eutrichophilus lobatus (Ewing, 1936) (Phthiraptera: Trichodectidae) on Sphiggurus villosus (Cuvier, 1825) (Rodentia: Erethizontidae) in Rio de
An assessment of water quality of river ganga at garhmukteshwar ghaziabad uttar pradesh india
The identity of the lipstick mold of cultivated mushrooms agaricus bisporus
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
Studies on feeding of tapioca thippi (tapioca or cassava starch waste) to swine
Effects of drum rolling on yield of summer groundnut
Integrated farming system for gardenland conditions of Coimbatore district - an over view
Influence of a decision analysis model on selection of drug therapy
Comparative performance of West Coast Tall and Lakshadweep Ordinary cultivars of coconut
Evaluation of WCT coconut and Komadan coconut
Cellars as hibernation sites for bats
Donkioporia expansa - A lesser known wood destroyer in buildings
The Bangla adaptation of Mini-Mental State Examination (BAMSE): An instrument to assess cognitive function in illiterate and literate individuals
Enterobacter amnigenus. An unusual human pathogen
'Rajeshwari' - a high-yielding white seeded variety of sesame for Andhra Pradesh
Gymnosperms of Sikkim, India
The great Coalinga cricket invasion
Psoriasis: correlation between severity index (PASI) and quality of life index (DLQI) in patients assessed before and after systemic treatment
Real-time PCR assays for the specific detection of monkeypox virus West African and Congo Basin strain DNA
Classification of fermented foods: worldwide review of household fermentation techniques
The biology of human starvation: some new insights

The use of cheese whey protein concentrate in the manufacture of skim milk yoghurt


The use of cheese whey protein concentrate in the manufacture of skim milk yoghurt



Australian Journal of Dairy Technology 37(4): 139-142



Stirred skim milk yoghurt was manufactured from fortified skim milk in which cheese whey protein concentrate, in liquid form, replaced up to 30% (wt/wt) of the fortified skim milk. At replacement levels up to 25%, there was no statistically significant taste or textural difference between control and experimental yoghurts. Laboratory studies showed that growth and acid production rates of Streptococcus thermophilus and Lactobacillus helveticus were stimulated by the presence of cheese whey protein concentrate. The same stimulation did not occur in factory trials.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 001143382

Download citation: RISBibTeXText

Related references

Effect of partially replacing skim milk powder with whey protein concentrate on buffering capacity of yoghurt. Australian Journal of Dairy Technology 51(2): 89-93, 1996

The effect of partial replacement of skim milk powder with whey protein concentrate on the viscosity and syneresis of yoghurt. Australian Journal of Dairy Technology 39(1): 33-35, 1984

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure. Foods 8(8), 2019

Use of ultrafiltration concentrate from skim-milk in soft cheese manufacture. Deutsche Milchwirtschaft 28(21): 672, 674-676, 1977

Effect of an isolated soy protein based product and whey on partial replacement of dried skim milk and whey protein concentrate in a milk replacer for veal calves. Journal of Dairy Science 72(Suppl. 1): 242-243, 1989

Manufacture without whey separation of soft cheese from ultrafiltered skim-milk. Molkerei Zeitung Welt der Milch 29(34): 939-945, 948, 1975

The use of whey protein concentrate in the manufacture of concentrated yoghurt (labneh). Egyptian Journal of Dairy Science 20(1): 9-20, 1992

Manufacture of Ricotta cheese from whey fortified with skim milk powder using different acidulants. Egyptian Journal of Dairy Science 27(1): 191-203, 1999

Manufacture of high-acid powder from cottage cheese whey and skim-milk. J. Dairy Sci 43(6): 843-44, 1960

Manufacture of soft cheese without drainage of whey from ultrafiltration concentrates of skim milk. Milchwissenschaft 30(11): 664-668, 1975

Manufacture of soft cheese without drainage of whey from concentrates of ultrafiltrated skim milk. Milchwissenschaft 30 (11) 664-668, 1975

Fortification of wheat by whey protein concentrate, dried skim milk, fish protein concentrate and lysine monohydrochloride. Nutrition Reports International 8(1): 39-48, 1973

A modified form of Myzithra cheese produced by substituting the fresh cheese whey by dried whey protein concentrate and ovine milk and cream. Small Ruminant Research 131: 118-122, 2015

Manufacture of Mozzarella cheese from highly-concentrated skim milk microfiltration retentate depleted of whey proteins. International journal of food science and technology 36(6): 611-624, 2001

Set skim milk yoghurt with whey protein products and ropy cultures. Deutsche Milchwirtschaft 49(7): 262-265, 1998