Section C. Dairy Chemistry: Part II. The composition of milk and dairy products and methods of analysis

Ling, E. R.

doi:10.1017/s002202990000813x

Cited by 3 publications

(1 citation statement)

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“…A. C (2012), and Total protein (TP) contents were determined using the following equations: Total protein = TN × 6.38 Fat content was determined by using Gerber method as described by Ling (1963)…”

Section: Chemical Analysismentioning

confidence: 99%

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

Attia

El-Gazzar

El-Derwy

2023

AJAS

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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.

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Section: Chemical Analysismentioning

confidence: 99%