POLYMERIZED WHEY PROTEIN ISOLATES IMPACT ON ORGANOLEPTIC PROPERTIES OF CAMEL MILK STIRRED YOGHURT

Abstract

Many nutraceutical attributes are related to camel milk i.e anti-carcinogenic, anti-hepatic, anti-diabetic and antihypertension bioactive components. Polymerized whey protein isolates is important for its functional and nutritional properties in various dairy food products. 10% w/v polymerized whey protein isolates (PWPI) were prepared by heating whey proteins at 85C 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 with the interval of 7 days up till 21 day for organoleptic properties. There was no significant effect of storage days on all these constituents of all yoghurt samples. Results showed that PWPI can be a good source to have desired organoleptic characteristics in camel milk stirred yoghurt properties.