| Acid whey powder (AWP) could be used as a functional ingredient for the manufacture of yogurt to obtain benefits that include probiotic effect, nutraceutical benefits, texture improvement, reduced syneresis, and cost effectiveness. Probiotic yogurts, control and that supplemented with commercially available AWP were prepared using milk (1% fat) with two different starter cultures (ABT-1 and ABT-4). Acid whey powder from Main Street Ingredients (MS) was of cottage cheese whey and that from Century Food Internationals (CF) was of acid casein whey. Treated yogurts were supplemented with AWP of 1.9 and 3.8% (w/v).;Yogurt samples were analyzed for changes in titratable acidity, pH and counts of yogurt and probiotic bacteria during manufacture. Fresh yogurts were also analyzed for viscosity, firmness, and syneresis. Changes in titratable acidity, pH, and bacterial counts were also recorded after 1, 10, 20, 30 and 40 days of storage at 4°C. Yogurts were also tested for sensory evaluation by a panel of experienced judges. (Abstract shortened by UMI.)... |
