Yes. When MPC is utilized at higher levels in yogurt formulas, the casein starts to impart a gritty, grainy texture to the yogurt gel. This is not a significant problem with regular yogurts here in the USA or in Europe, as it is highly unlikely that a manufacturer would add MPC to their yogurt milk…
MPC is a valuable functional ingredient in Greek-style yogurt. The lowest protein content of the Greek yogurts for sale in the USA are 2 times regular yogurt protein content. If we look at regular yogurt as 3.2% protein, then Greek- style yogurts would have protein contents of 6.4% and up. If one wants to manufacture…
Yes. MPC is an excellent functional yogurt ingredient. MPC, having the same protein ratios as the milk from which yogurt is made, will not change the expected yogurt gel texture. It imparts the standard casein polymer gel that natural yogurt displays and not the starchy, gummy, custardy, pudding gel that many over-stabilized yogurts today exhibit.…
There are two primary problems: When whey proteins heat denature, disulfide cross bridging between molecules occurs and, with extreme heat, a release of sulfur also occurs. The yogurt pasteurizing step of 195° F for 8 to 10 minutes is extreme and can promote a release of sulfur. The released sulfur has been shown to interfere…
No. Anyone who has seen 10% solids WPC dispersions knows that they’re water thin. So, yogurt manufacturers heat denature the added whey protein along with the whey proteins that are present in the yogurt milk. Heat denatured whey proteins bind significantly more water than do undenatured whey proteins. Heat denatured whey proteins do not, however,…
Prior to the introduction of MPC, WPC was commonly used throughout the yogurt industry as the functional protein ingredient to increase yogurt gel strength and decrease gel syneresis (wheying off). A number of dairy industry studies throughout the years have found an increase in yogurt gel strength and a decrease in syneresis in WPC-fortified yogurts…
People add Milk Protein Concentrate (MPC) and/or Whey Protein Concentrate (WPC) to yogurt as functional ingredients. They are sometimes erroneously referred to as “stabilizers”. Prior to MPC being plentiful, it was noted that adding a protein product to yogurt milk did improve yogurt gel stability (shelf life). The higher the viscosity of the protein in…