The Use of Milk Protein Concentrate (MPC-85) in the Production of Low-Fat Cream and Study Its Physicochemical and Sensory Properties

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 10, Volume 7, Issue 2 - Serial Number 16, July 2011   

Document Type: Short Article

DOI: 10.22067/ifstrj.v7i2.10066

Authors

Aliakbar Gholamhosseinpour^{* 1}; Mostafa Mazaheri Tehrani²

¹Jahrom University

²Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

Abstract

Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical (water holding capacity, apparent viscosity, pH, acidity, fat) and sensory properties of the final product at 0 %, 6 %, 7.2 %, 8.3 %, 9.3 %, 10.2 % and 11.1 % w/w levels. Results indicated that compared to control, acidity and apparent viscosity are significantly increased and fat, water holding capacity and pH are significantly decreased with increasing MPC (P

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