naa a22 4500 510726100 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-012-0778-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0778-9 Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese [Elektronische Daten] [Marta Henriques, David Gomes, Carlos Pereira, Maria Gil] The production and incorporation of liquid whey protein concentrates (LWPCs) in fresh cheese and set yogurt is proposed as a solution for immediate reutilization of whey produced by small- and medium-scale dairy plants avoiding expensive processing steps (e.g., evaporation and drying) for the recovery of this by-product. Accordingly, the incorporation of LWPCs in such products was performed in order to compare the functional and sensorial properties of modified products with the conventional ones. The use of LWPC in fresh cheese increased water-holding capacity as well as product stability during storage. Fresh cheese hardness, chewiness, and gumminess decreased during storage in a more pronounced way in products with LWPC. The fat content influences significantly all the physicochemical properties tested in set yogurts. Incorporating LWPC in set yogurts does not produce appreciable differences in the visual properties when considering products with medium-fat content, but these differences become significant for full-fat yogurts. Adhesiveness and springiness were not significantly affected with storage time or by the amount of LWPC incorporated for medium-fat yogurts. Higher values of hardness and gumminess were obtained for full-fat yogurts, but these parameters decreased with LWPC incorporation. Syneresis was reduced using LWPC but increased with storage time. During storage, viscosity differences between LWPC incorporated yogurts and the conventional ones were only maintained in the case of creamy yogurts. The sensory panel detected differences between conventional and modified products in the case of fresh cheeses but no significative differences were detected between yogurts. LWPCs can be a good alternative to conventional dry products used in fresh cheese and set yogurt manufacture since their utilization reduces milk consumption and allows for the increase in total solids content. Additionally, their incorporation in milk originates end products with attractive physicochemical and sensorial characteristics at lower production costs. Springer Science+Business Media, LLC, 2012 Whey protein nationallicence Set yogurt nationallicence Fresh cheese nationallicence Texture, viscosity, syneresis, sensorial properties nationallicence Henriques Marta Escola Superior Agrária de Coimbra—Department of Food Science and Technology, Polytechnic Institute of Coimbra, Bencanta, 3040-316, Coimbra, Portugal aut Gomes David Escola Superior Agrária de Coimbra—Department of Food Science and Technology, Polytechnic Institute of Coimbra, Bencanta, 3040-316, Coimbra, Portugal aut Pereira Carlos Escola Superior Agrária de Coimbra—Department of Food Science and Technology, Polytechnic Institute of Coimbra, Bencanta, 3040-316, Coimbra, Portugal aut Gil Maria CIEPQPF, Chemical Engineering Department, Faculty of Science and Technology, University of Coimbra, Rua Sílvio Lima—Pólo II, 3030-790, Coimbra, Portugal aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 952-963 1935-5130 6:4<952 2013 6 11947 https://doi.org/10.1007/s11947-012-0778-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0778-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Henriques Marta Escola Superior Agrária de Coimbra—Department of Food Science and Technology, Polytechnic Institute of Coimbra, Bencanta, 3040-316, Coimbra, Portugal aut NATIONALLICENCE 700 1- Gomes David Escola Superior Agrária de Coimbra—Department of Food Science and Technology, Polytechnic Institute of Coimbra, Bencanta, 3040-316, Coimbra, Portugal aut NATIONALLICENCE 700 1- Pereira Carlos Escola Superior Agrária de Coimbra—Department of Food Science and Technology, Polytechnic Institute of Coimbra, Bencanta, 3040-316, Coimbra, Portugal aut NATIONALLICENCE 700 1- Gil Maria CIEPQPF, Chemical Engineering Department, Faculty of Science and Technology, University of Coimbra, Rua Sílvio Lima—Pólo II, 3030-790, Coimbra, Portugal aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 952-963 1935-5130 6:4<952 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer