article Open Access
Sensory, physico-chemical, hardness and microbiological changes in whey protein concentrate based protein-rich dairy spread during storage
International Journal of Agriculture and Food Science · 2025 · Vol. 7(12) · pp. 44–50
Abstract
Protein-rich dairy spread is a functional dairy product having higher nutritional benefits with enhanced protein content. The spread is formulated using a combination of butter, Greek yoghurt and whey protein concentrate (WPC-80) to achieve a desirable texture and improved spreadability at room temperature. The developed spread was analyzed for sensory, physico-chemical, hardness and microbial quality during storage. The storage study was conducted at 7±2 °C for 90 days using polypropylene cups with continuous monitoring at regular interval of 10 days. Sensory evaluation indicated a significant difference (P
Proteins in Food SystemsFood Science and Nutritional StudiesProbiotics and Fermented FoodsWhey proteinTexture (cosmology)Dairy industrySpreadabilityFood storagePolypropyleneMilk products
Citations
0
FWCI
0.00
field-weighted impact
References
0
Percentile
43%
vs. same field & year
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.