Yogurts from skim milk - whey protein concentrate blends

The feasibility of incorporating whey protein concentrates (WPC) in yogurt milk has been examined by many (Guinee et al. 1995; Jelen, Buchheim and Pet ers 1987). Various workers have observed different effects in yogurt when d ifferent types of WPC were used. Often, there was insufficient information about the source of the WPC solids and the methods of their preparation. Pr ocessing methods used can affect the functional properties of the WPCs. Thi s study examined the effects of partial substitution of skim milk solids wi th liquid WPC on the properties of yogurts.