The Effect of Adding Chemically Modified Whey proteins to low-fat Buffalo Milk as a fat replacers in the physicochemical, Rheological and Sensory Properties of Buffalo low-fat Yogurt

Abstract

The current study was conducted and aimed to determine the effect of partial substitution of buffalo milk fat with whey protein concentrates (WPC) on the physicochemical ,rheological and sensory properties of low-fat yogurt by adding unmodified WPC in treatment T1, and modified WPC in treatments T2-T3-T4. These WPC were modified by three chemical methods: esterification, Succinylation, and deamination. These WPC were added to low-fat buffalo milk prepared for the yogurt manufacturing with 2.0% fat in addition to the control treatment C which made from full-fat buffalo milk without any WPC addition. Chemical tests were involved determination of moisture, protein, fat, ash, carbohydrates, total acidity percentage , in addition to the pH estimation ,while the rheological tests were included the viscosity, water holding capacity and spontaneous whey separation. Sensory evaluation was also performed for yogurt treatments. The results showed that the low-fat substituted treatments were distinguished by their higher moisture content compared to the control treatment. The percentages of protein, carbohydrates and ash were also increased for the substituted treatments, while the percentage of fat was decreased. Moreover, an improvement in the rheological and sensory properties of the substituted treatments was recorded.