Characterization and Development of Yoghurt from Concentrated Whey

Abdul Ahid Rashid; Nuzhat Huma; Salman Saeed; Khurram Shahzad; Ishtiaque Ahmad; Ijaz Ahmad; Shaista Nawaz; Muhammad Imran

doi:doi:10.11648/j.ijfet.20190301.11

Characterization and Development of Yoghurt from Concentrated Whey

Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, Ijaz Ahmad, Shaista Nawaz, Muhammad Imran

Published in International Journal of Food Engineering and Technology (Volume 3, Issue 1)

Received: 12 November 2018 Accepted: 24 January 2019 Published: 15 February 2019

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Abstract

Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.

Published in	International Journal of Food Engineering and Technology (Volume 3, Issue 1)
DOI	10.11648/j.ijfet.20190301.11
Page(s)	1-7
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Concentrated Whey, Buffalo Milk, Yoghurt, Syneresis, Water Holding Capacity

References

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APA Style

Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, et al. (2019). Characterization and Development of Yoghurt from Concentrated Whey. International Journal of Food Engineering and Technology, 3(1), 1-7. https://doi.org/10.11648/j.ijfet.20190301.11

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ACS Style

Abdul Ahid Rashid; Nuzhat Huma; Salman Saeed; Khurram Shahzad; Ishtiaque Ahmad, et al. Characterization and Development of Yoghurt from Concentrated Whey. Int. J. Food Eng. Technol. 2019, 3(1), 1-7. doi: 10.11648/j.ijfet.20190301.11

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AMA Style

Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, et al. Characterization and Development of Yoghurt from Concentrated Whey. Int J Food Eng Technol. 2019;3(1):1-7. doi: 10.11648/j.ijfet.20190301.11

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@article{10.11648/j.ijfet.20190301.11,
  author = {Abdul Ahid Rashid and Nuzhat Huma and Salman Saeed and Khurram Shahzad and Ishtiaque Ahmad and Ijaz Ahmad and Shaista Nawaz and Muhammad Imran},
  title = {Characterization and Development of Yoghurt from Concentrated Whey},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfet.20190301.11},
  url = {https://doi.org/10.11648/j.ijfet.20190301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190301.11},
  abstract = {Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.},
 year = {2019}
}

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TY  - JOUR
T1  - Characterization and Development of Yoghurt from Concentrated Whey
AU  - Abdul Ahid Rashid
AU  - Nuzhat Huma
AU  - Salman Saeed
AU  - Khurram Shahzad
AU  - Ishtiaque Ahmad
AU  - Ijaz Ahmad
AU  - Shaista Nawaz
AU  - Muhammad Imran
Y1  - 2019/02/15
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190301.11
DO  - 10.11648/j.ijfet.20190301.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190301.11
AB  - Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.
VL  - 3
IS  - 1
ER  -

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Author Information

Abdul Ahid Rashid

Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Nuzhat Huma

National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
Salman Saeed

Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Khurram Shahzad

Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Ishtiaque Ahmad

Department of Dairy Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan
Ijaz Ahmad

Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Shaista Nawaz

Food & Biotechnology Research Centre, Pakistan Council of Scientific Industrial Research Centre, Lahore, Pakistan
Muhammad Imran

Institute of Biochemistry & Biotechnology, University of Veterinary & Animal Sciences, Lahore, Pakistan

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APA Style

Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, et al. (2019). Characterization and Development of Yoghurt from Concentrated Whey. International Journal of Food Engineering and Technology, 3(1), 1-7. https://doi.org/10.11648/j.ijfet.20190301.11

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ACS Style

Abdul Ahid Rashid; Nuzhat Huma; Salman Saeed; Khurram Shahzad; Ishtiaque Ahmad, et al. Characterization and Development of Yoghurt from Concentrated Whey. Int. J. Food Eng. Technol. 2019, 3(1), 1-7. doi: 10.11648/j.ijfet.20190301.11

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AMA Style

Abdul Ahid Rashid, Nuzhat Huma, Salman Saeed, Khurram Shahzad, Ishtiaque Ahmad, et al. Characterization and Development of Yoghurt from Concentrated Whey. Int J Food Eng Technol. 2019;3(1):1-7. doi: 10.11648/j.ijfet.20190301.11

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@article{10.11648/j.ijfet.20190301.11,
  author = {Abdul Ahid Rashid and Nuzhat Huma and Salman Saeed and Khurram Shahzad and Ishtiaque Ahmad and Ijaz Ahmad and Shaista Nawaz and Muhammad Imran},
  title = {Characterization and Development of Yoghurt from Concentrated Whey},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfet.20190301.11},
  url = {https://doi.org/10.11648/j.ijfet.20190301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190301.11},
  abstract = {Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Characterization and Development of Yoghurt from Concentrated Whey
AU  - Abdul Ahid Rashid
AU  - Nuzhat Huma
AU  - Salman Saeed
AU  - Khurram Shahzad
AU  - Ishtiaque Ahmad
AU  - Ijaz Ahmad
AU  - Shaista Nawaz
AU  - Muhammad Imran
Y1  - 2019/02/15
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190301.11
DO  - 10.11648/j.ijfet.20190301.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190301.11
AB  - Yoghurt is very rich in proteins, mineral, vitamins and other nutrients. Concentrated whey (CW) of buffalo cheddar cheese was used at concentrations of 5, 10, 15, 20, 25 and 30% in buffalo milk to increase the solids with reduction of fat in set yoghurt. These yoghurt samples were compared with control sample for physicochemical characteristics like acidity, protein, lactose, total solids, pH, syneresis, water holding capacity (WHC) and viscosity for 21 days at intervals of 7 days. The high concentration of whey significantly (p<0.05) increased the protein, lactose, solid contents, syneresis, viscosity while the WHC was decreased. However, pH decreased in the yoghurt with 5, 10, 15 and 20% CW, but vice versa in the yoghurt with 25% CW due to the high concentration of lactose in CW. Fat, protein, lactose contents, pH, WHC and viscosity decreased while acidity, non-protein nitrogen and syneresis increased significantly during storage.
VL  - 3
IS  - 1
ER  -

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