Effects of Polymerized Whey Proteins Isolates on the Quality of Stirred Yoghurt made from Camel MilkHafiz Arbab Sakandar1*, Muhammad Imran1, Nuzhat Huma2, Sarfraz Ahmad2, Hafiz Khuram Wasim Aslam2, Muhammad Azam2 and Muhammad Shoaib2
- *Corresponding Author:
- Hafiz Arbab Sakandar
Islamabad, 44000, Pakistan
E-mail: [email protected]
Received date: May 20, 2014; Accepted date: July 17, 2014; Published date: July 31, 2014
Citation: Sakandar HA, Imran M, Huma N, Ahmad S, Aslam HKW (2014) Effects of Polymerized Whey Proteins Isolates on the Quality of Stirred Yoghurt made from Camel Milk. J Food Process Technol 5:350. doi: 10.4172/2157-7110.1000350
Copyright: © 2014 Sakandar HA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Camel milk has unique characteristics as compare to the other mammal’s milks. It has anti-carcinogenic, anti-hepatic, antidiabetic and anti-hypertension bioactive components. Polymerized whey protein is important for its functional and nutritional properties in various dairy food products. This study was conducted to check the effects of polymerized whey protein isolates as thickening agent on the camel milk stirred yoghurt. 10% w/v polymerized whey protein isolates (PWPI) were prepared by heating whey proteins at 85°C for 30 minutes at pH 7. Stirred yoghurt from camel milk was prepared by using PWPI as thickening agent in various concentrations of 2, 4, 6 and 8% and compared with the control (without PWPI). All the samples were studied for a period of 21 days with an interval of 7 days for physico-chemical, compositional, rheological and microbial by using standard methods. Increased concentrations of PWPI have least effects on pH and acidity whereas pH decreased and acidity increased with the increase of storage days. Protein, ash and total solids increased with the increase of PWPI concentration whereas fat contents were very close to each other in all samples. There was no significant effect of storage days on all these constituents of all yoghurt samples. The viscosity of the camel milk stirred yoghurt increased with the increase of concentration of PWPI showing maximum at maximum concentration i.e. 8% and the lowest in the control. Reciprocally water holding capacity also increased and syneresis decreased with the increasing concentration of PWPI. PWPI had no effect on TPC of all samples. Results showed that PWPI can be a good source to have desired characteristics in camel milk stirred yoghurt like gelling, viscosity, less syneresis and better hydro-colloidal properties.