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Dissertation - University Access Only
Doctor of Philosophy (PhD)
Department / School
Lloyd Ernst Metzger
Functional ingredients from naturally occurring food biopolymers are a trend catching up amongst food and beverage developers. This is driven by the demand of consumers for clean label ingredient listings on products. The clean label trend is extending into the yogurt market (acid gel) with consumers demanding hydrocolloids, stabilizers or thickeners are purged from ingredient listings. Substituting hydrocolloids in food systems especially yogurts could mean compromising on rheological properties and water holding capacities. However, structure functionality relationship of naturally occurring biopolymer caseins in milk can be exploited to overcome this foreseen loss of product characteristics. The objective of this research was to explore clean label processes that could potentially eliminate the use of hydrocolloids in acid milk gels. Partially demineralized proteins from CO2 treated milk protein concentrate was used to substitute partly proteins in formulations of acid gels. There was a significant increase in the G' (p (p
Library of Congress Subject Headings
Includes bibliographical references (pages 168-171)
Number of Pages
South Dakota State University
Meletharayil, Gopinathan Haridas, "Clean Labels: Capitalize on the Structure Building Properties of Dairy Proteins in Acid Gels" (2015). Electronic Theses and Dissertations. 1798.