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, compare to the water binding properties of casein. Thus, yogurt manufacturers tried adding higher quantities of whey proteins.
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