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

Authors: M.C. Broome, N. Willman, H. Roginski and M.W. Hickey

Abstract:

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

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