Elaboration of yogurt with addition of whey proteins concentrated

Abstract

Used as obtaining technique for whey protein concentrate the precipitation of the proteins for thermal treatment between 90 and 100 ^oC with times of retention between 0 and 30 min and use of a half electrolytic one (with chloride of calcium)

The incorporation of the whey protein concentrate in the production of yoghurt was modified technological parameters of the process favourably. A higher concentration was achieved in solids, as well as higher retention of whey, although it diminished the consistency of the product. The sensory evaluation improve until 20% of addition of concentrate, although the best result corresponded to 10%.