Effect of Addition of Whey Protein Concentrate on Viscosity, Syneresis and Water Holding Capacity of Low Fat Cow's Milk Yoghurt

Abstract

This study aims to study the effect and the best level of addition of WPC on the viscosity, syneresis and WHC of low-fat cow's milk yoghurt. The research materials used included 5,000 g of low-fat cow's milk, 200 g of WPC and 5 g of starter yoghurt. The study was carried out using a completely randomized design (CRD) with 5 treatments and 4 replications. The addition of WPC was 0%, 2%, 4%, 6% and 8% of the total milk. The variables measured in this study were viscosity (cP), syneresis (%) and WHC (%) in low-fat cow's milk yoghurt. The research data obtained were analyzed for variance and further tested using the orthogonal polynomial test. The results showed that the addition of WPC had a very significant effect (P < 0.01) on the viscosity, syneresis and WHC of low-fat cow's milk yoghurt. Viscosity values ​​ranged from 158.90 ± 9.22 cP to 193.10 ± 9.62 cP, syneresis values ​​ranged from 33.82 ± 1.22% to 24.89 ± 1.38%, WHC values ​​ranged from 35.86 ± 1.11% to 40.46 ± 1.33%. The addition of WPC with increasing percentage can increase viscosity, decrease syneresis and increase WHC of low-fat cow's milk yoghurt. The best addition of WPC to improve the quality of low-fat cow's milk yoghurt is as much as 8% of the total milk used.