Abstract
The aim of this study was to investigate the effects of polymerized whey protein (PWP) prepared directly from cheese whey on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt. The Cheddar cheese whey was subjected to a sequential processes, including pasteurization, pre-filtration, microfiltration, ultrafiltration, and electrodialysis, to obtain a concentrated whey solution with ∼10.0% of protein content and 90% of salt removed. The majority (∼72%) of particle size distribution of PWP (70 °C for 10 min, pH 7.0) prepared directly from whey was in the range of 1–3 μm. The PWP (1.4% protein, w/w) was added to skim milk as fat replacer. The texture, apparent viscosity, and sensory properties of the yogurt samples were analyzed in comparison with full-fat (3.0% fat, w/w), low-fat (1.0% fat, w/w) and non-fat (0% fat, w/w) yogurts. The non-fat yogurt incorporated with PWP (1.4% protein, w/w) had comparable sensory and textural characteristics to the low-fat (1.0% fat, w/w) yogurt. PWP prepared directly from whey through membrane separation technology can be used as a fat replacer to develop low-fat yogurt with desired characteristics. PWP might be used as a natural and economical ingredient for formulation of low fat fermented dairy foods.
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