Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Milk protein - Functionality in future fresh dairy products
KTH, School of Biotechnology (BIO).
2013 (English)Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesisAlternative title
Mjölkproteiner - funktionalitet i framtida mejeriprodukter (Swedish)
Abstract [en]

The demand for new and healthy fermented dairy products is increasing around the world. To increase the amount of milk proteins in future dairy products is a promising part of the striving to fulfill the puzzle aiming to meet this need. Proteins are a way to go because proteins in bovine milk contain several amino acids essential for mankind. However, a more profound understanding of how the various components of the milk interact with each other and how they are affected during heat treatment and fermentation is necessarily, in order to cope with the rheology and taste challenges, which is imminent.

With the goal of creating a product containing 8 wt-% milk proteins, satisfactory viscosity and sense of taste, yoghurts and shots were produced based on the knowledge found within the cooperation of Arla Foods an in the literature. Three different bacterial cultures and nine different protein fractions combined resulted in nine an 12 different short-and yoghurt products, respectively. Then, rheological and sensory testing on selected products was performed.

The results from the analyzing showed that the rheological properties could be successfully modified with different compositions of milk protein fractions. This project showed successfully that it is possible to produce yoghurt and shots with 8 wt-% protein content with both satisfactory viscosity and taste.

Of the tested bacterial cultures for Arla mild low fat yoghurt, the most satisfying culture (concerning taste and texture) were the existing culture used at the dairies today. The yoghurt products with the best rheology and sensory results in combination contained (a) the non-commercialized protein fraction 1 and (b) the whey protein concentrate 1 and the whey protein concentrate 2. The results from the shot products showed that there still are taste challenges to overcome, although a successful product containing the protein 2 with both satisfying taste and texture were obtained.

Place, publisher, year, edition, pages
2013.
Keyword [en]
Yoghurt, shot, whey proteins, casein proteins, Viscosity
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:kth:diva-149661OAI: oai:DiVA.org:kth-149661DiVA: diva2:744701
Supervisors
Examiners
Available from: 2015-04-17 Created: 2014-08-25 Last updated: 2015-09-23Bibliographically approved

Open Access in DiVA

No full text

By organisation
School of Biotechnology (BIO)
Engineering and Technology

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 22 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf