Off-campus South Dakota State University users: To download campus access theses, please use the following link to log into our proxy server with your South Dakota State University ID and password.
Non-South Dakota State University users: Please talk to your librarian about requesting this thesis through interlibrary loan.
Thesis - University Access Only
Master of Science (MS)
Department / School
Rajiv I. Dave
Acid whey powder (A WP) could be used as a functional ingredient for the manufacture of yogurt to obtain benefits that include probiotic effect, nutraceutical benefits, texture improvement, reduced syneresis, and cost effectiveness. Probiotic yogurts, control and that supplemented with commercially available A WP were prepared using milk (1 % fat) with two different starter cultures (ABT-1 and ABT-4). Acid whey powder from Main Street Ingredients (MS) was of cottage cheese whey and that from Century Food Internationals (CF) was of acid casein whey. Treated yogurts were supplemented with A WP @ of 1.9 and 3.8% (w/v). Yogurt samples were analyzed for changes in titratable acidity, pH and counts of yogurt and probiotic bacteria during manufacture. Fresh yogurts were also analyzed for viscosity, firmness, and syneresis. Changes in titratable acidity, pH, and bacterial counts 0 were also recorded after 1, 10, 20, 30 and 40 days of storage at 4 C. Yogurts were also tested for sensory evaluation by a panel of experienced judges. Use of A WPs reduced the fermentation time to 9 h compared to 12 h in case of control yogurts (P0.05) on the fermentation time of yogurts made using ABT-4 starter culture. Calcium content was significantly higher (15 to 39%) in AWP supplemented yogurts. Addition of 1.9% A WP had no adverse effect on viscosity and firmness of yogurt (P0.05) to control yogurts but the yogurts supplemented with A WP from acid casein whey had a typical whey/barny flavor. Cottage cheese whey powder could be effectively used @l.9% and 3.8% in preparation of set yogurt and fluid type of yogurts, respectively without adversely affecting the sensory qualities of the product. Use of A WP in probiotic yogurt would make the product economical, increase the nutritional value of yogurt and also reduce environmental concerns related to the disposal of acid whey.
Library of Congress Subject Headings
Includes bibliographical references (pages 67-79)
Number of Pages
South Dakota State University
In Copyright - Non-Commercial Use Permitted
Parmar, Rajesh, "Incorporation of Acid Whey Powders in Probiotic Yogurt" (2003). Electronic Theses and Dissertations. 1497.