Effect of modified whey protein concentrate on physical properties and stability of whipped cream

In this research, Whey Protein Concentrate (WPC) conformational structure was modified using thermal treatment at different pHs and heating times. Turbidity, particle size distribution, intrinsic fluorescence properties, and soluble and insoluble aggregates content of WPC were measured. Moreover, physical properties of whipped cream containing modified WPC were studied using RSM design. Analysis showed that thermal treatment at lower pH values and longer time of WPC solutions increased viscosity (whipping cream), firmness and decreased syneresis and overrun of the whipped cream, leading to a better stability in the final products. Our result showed that in the whipped cream containing modified WPC that had been treated at higher thermal treatment time and lower pH values had desirable textural properties. In the case of whipped cream containing WPC heated for 20 min at lower pH values, better stability was observed even at low fat content as compared to the other process conditions.