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Article: High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties
- Article from:
- Journal of Dairy Science
- Article date:
- July 1, 2009
- Author:
CopyrightCopyright American Dairy Science Association Jul 2009. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Whey is the inevitable by-product of cheese production. Whey can be incorporated into a variety of foods, but little has been done to investigate its suitability in whipping cream. The objective of this work was to evaluate the foaming properties of selected low-fat whipping cream formulations containing whey protein concentrate (WPC) that did or did not undergo high hydrostatic pressure (HHP) treatment. Fresh whey was concentrated by ultrafiltration, pasteurized, and standardized to 8.23% total solids and treated with HHP at 300 MPa for 15 min. Viscosity, overrun, and foam stability were determined to assess foaming properties. Sensory evaluation was conducted with 57 panelists ...