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Rajesh Parmar

Document Type

Thesis - University Access Only

Award Date


Degree Name

Master of Science (MS)

Department / School

Dairy Science

First Advisor

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

Whey products


Includes bibliographical references (pages 67-79)



Number of Pages



South Dakota State University


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