Table 1. Formulations of sour creams with different levels of MPC and chemical compositions of final products
Ingredients (%) | Sample |
Control | MPC 1% | MPC 2% | MPC 3% |
Dairy cream (38% fat) | 50 | 50 | 50 | 50 |
Whole milk (4% fat) | 50 | 49 | 48 | 47 |
MPC | - | 1 | 2 | 3 |
Total solid | 28.3±0.1a | 29.1±0.3b | 30.0±0.0c | 30.8±0.3d |
Fat | 21.7±0.3 | 22.3±0.3 | 21.5±0.5 | 21.8±0.3 |
Protein | 2.74±0.02a | 3.53±0.04b | 4.35±0.06c | 5.13±0.04d |
Ash | 0.56±0.02a | 0.62±0.01b | 0.68±0.01c | 0.74±0.00d |
Mean values in the same line with different letters are significantly different (p<0.05).
MPC, milk protein concentrate.