Acid whey powders add whey flavor to probiotic yogurt.Acid whey whey liquid residue from milk after the removal of cheese curds in the manufacture of cheese. An excellent protein supplement but difficult to handle in the liquid form, except to pigs maintained close to the cheese factory. Dried whey is easy to handle but processing costs are high. powder could be used as a functional ingredient in yogurt in order to obtain probiotic pro·bi·ot·ic n. A dietary supplement containing live bacteria or yeast that supplements normal gastrointestinal flora, given especially after depletion of flora caused by infection or ingestion of an antibiotic drug. and nutraceuticals benefits, as well as to improve the product's texture, reduce syneresis syneresis /syn·er·e·sis/ (si-ner´e-sis) a drawing together of the particles of the dispersed phase of a gel, with separation of some of the disperse medium and shrinkage of the gel. syn·er·e·sis n. and improve cost effectiveness. But one issue involves the impact of whey flavor on the end product. Scientists at South Dakota State University South Dakota State University, at Brookings; land-grant support; coeducational; chartered 1883 as Dakota Agricultural College, opened 1884. In 1907 it became South Dakota State College of Agriculture and Mechanic Arts, and in 1964 its present name was adopted. prepared probiotic yogurts, including a control, using 2% milk fortified with skim milk powder and two commercially available acid whey powders, respectively, with two different starter cultures (ABT-1 and ABT-4). The powders contained cottage cheese whey and acid casein casein (kā`sēn), well-defined group of proteins found in milk, constituting about 80% of the proteins in cow's milk, but only 40% in human milk. whey. The yogurt samples were analyzed for changes in titratable acidity, pH, and for counts of yogurt and probiotic bacteria during manufacture. Fresh yogurts were also analyzed for viscosity, firmness and syneresis. Changes in acidity, pH and bacterial counts were recorded over a period of 10, 20, 30 and 40 days of storage at 40 C. In addition, the yogurts were evaluated organoleptically by a panel of expert judges. The use of the acid whey powders reduced the incubation time to 9 hours, compared to 12 hours for the control yogurts with the ABT-1 culture. Adding the powders to a level of 0.5% protein supplementation had no adverse effect on the viscosity and firmness of yogurt. However, increasing the level to 1% protein supplementation gave a weak body. Adding the powders at 1% protein supplementation also reduced syneresis. Fortification fortification, system of defense structures for protection from enemy attacks. Fortification developed along two general lines: permanent sites built in peacetime, and emplacements and obstacles hastily constructed in the field in time of war. of the powders helped maintain the viability of Lactobacillus acidophilus above 106 cfu per gram for up to 20 days. The viable counts of bifidobacteria and Streptococci Streptococcus (plural, streptococci) A genus of spherical-shaped anaerobic bacteria occurring in pairs or chains. Sydenham's chorea is considered a complication of a streptococcal throat infection. remained almost similar--less than 107 cfu per gram--throughout the storage time in the control and the powder fortified yogurts. Yogurts made using cottage whey powder had sensory qualities as good as those of the control yogurts, but the yogurts supplemented with acid casein whey powder had a typical whey flavor. Further information. Cuirong Ren, Plant Science Department, South Dakota State University, 204 Agricultural Hall, Box 2207A, Brookings, SD 57007; phone: 605-688-4748; fax: 605-688-4602; email: cuirong_ren@sdstate.edu. |
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