Effect of Polymerized Whey Protein on Storage Characteristics of Goat Yogurt
In this paper,polymerized whey protein(PWP)was used to improve the curd and flavor quality of goat yogurt,and the effects of PWP on the curd,texture,flavor and other quality characteristics of goat yogurt during storage were investigated.The results showed that the untreated goat yogurt was slightly acidification,with its pH decreased from 4.3 to 4.1 during storage,the number of viable bacteria decreased by 5.6％,and the sensory score decreased from 77 to 55,adding PWP can slow down the decline in viscosity and texture quality of goat yogurt,and maintaining a higher number of viable bacteria and flavor characteristics,which holds certain application and development value.The research results provide theoretical basis for deep processing of whey protein and quality optimization of goat yogurt.
polymerized whey proteinthermal modificationgoat yogurtquality characteristicsstorage period
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