Impact of Adding Whey Protein Concentrate to Goat`s Milk on the Properties of yoghurt

Abstract

The aim of the study was to fortify goat's milk with WPC in order to manufacture a yogurt with acceptable sensory and chemical properties.Four yoghurt treatments were manufactured to by adding 0.0 as control, 0.5, 1.0, 1.5, and 2.0% WPC respectively. All treatments stored at 5-7 C ° for 14 days and tested when fresh and after 7 and 14 days for chemical, microbiological examination and sensory properties evaluation. The obtained results revealed that, adding WPC to goat's milk caused an increasingin total solid (TS %), total protein (TP %) contents and titratable acidity (TA%). On the other hand it was observed that, adding WPC up to 2% increased the total scores of sensory properties and treatment that made with 2% WPC which was the most acceptable yoghurt. The total scores of sensory properties were almost stable up to the 7 days of storage period. during the first seven days an increase in numbers Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus . All examined yoghurt samples during storage period were not discovered. Yoghurt made from goat milk and WPC gained a higher score for appearance, body & texture, flavor and overall acceptability than control samples.