The impact of polymerized whey protein on sensory properties, microstructure and probiotic survivability of goat milk yogurt infused with hemp extract
Shi, Hallie
Shi, Hallie
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Abstract
Goat yogurt infused with hemp extract (HE) is a functional dairy food but the hempy and goaty flavors may negatively influence its popularity. This study aims to 1) develop probiotic HE infused goat yogurt; 2) use polymerized whey protein (PWP) to mitigate the hempy flavor from hemp terpenes. Four different samples infused with HE, HE plus whey protein (0.5% v/v), and HE plus PWP (0.5%, v / v) were made and compared with the control (plain). The results showed compared with the control, PWP can improve the texture of goat yogurt and reduce the hempy and goaty flavors of the HE-infused goat yogurt.
Description
Graduate
Date
2023-01-01