Abstract:In this experiment, whey protein YO-5011 was added to produce yoghurt without stabilization additives. Different quantity of whey protein was added to observe its effect on the yoghurt fermentation end point, as well as the titratable acidity, viscosity, STS, WHC during post fermentation and self-life time. The result showed the effect of the addition quantity of whey protein on the fermentation end point was not significant. The more whey protein added, the more rapidly titratable acidity increased. Whey protein enhanced the yoghurt stability during self-life time and improves STS and WHC which guaranteed the final product quality. Besides, combined with the result of additional sensory testing, the product taste and stability was optimized with a 3~4% whey protein addition.
