THE EFFECT OF SUBSTITUTION OF FAT BY MICROPARTICULATE WHEY-PROTEIN ONTHE QUALITY OF SET-TYPE, NATURAL YOGURT

Low calorie yogurts were manufactured from reconstituted skimmed milk powder using microparticulate whey protein (Simplesse 100(R) in wet an d dry form) as a fat substitute. They were compared with yogurt contai ning anhydrous milk fat (AMF 1.5%). The quality of whey protein based yogurts (at a 1.5% level of addition) was high and similar to that of the control samples containing AMF. However, serum separation was high er and firmness was lower for yogurts containing microparticulate whey protein than for those containing AMF. This difference between yogurt containing AMF and microparticulate whey protein was most marked when microparticulate whey protein (ie, wet type) was incorporated on an e quivalent dry matter basis to AMF. The sensory panel identified signif icant differences (p<0.05) between products containing AMF and micropa rticulate whey protein only in terms of sour odour and perceived serum separation.