关键词: 聚合乳清蛋白（PWP）, 热改性, 牛酸乳, 贮藏品质

Abstract: [Objective] In order to explore the effect of polymerized whey protein （PWP）on storage quality of bovine yogurt. [Method] This experiment took the samples of bovine yogurt without PWP as the control group and the samples of bovine yogurt with PWP as the experimental group,and tested the physicochemical properties,viscosity,water holding capacity and sensory flavor quality of bovine yogurt during storage. The experiment lasted for 28 days. [Result] There was no significant difference in pH value between the control group and the experimental group before the 14th day of storage（P>0.05）.From 14th to 28th day of storage,the pH value of the experimental group was significantly lower than that of the control group（P<0.05）,and the titre acidity of the experimental group was significantly higher than that of the control group from 1st to 14th day（P<0.05）.After 14th day,both groups gradually acidified. With the extension of storage time,the viscosity of the samples in the two groups gradually increased,but it gradually decreased on the 14th day,and the viscosity of the samples in the experimental group was significantly higher than that in the control group on the 1st,7th,14th and 21st day of storage（P<0.05）.During the storage period of 1st to 28th,the water holding capacity of the samples in the experimental group was higher than that in the control group. After the 7th day of storage,the sensory quality scores of the samples in the control group and the experimental group showed a downward trend. [Conclusion] The PWP could slow down the decline of viscosity,water holding capacity and flavor quality of bovine yogurt during storage,and maintain higher flavor characteristics,which have high development and application value.

Key words: polymerized whey protein（PWP）, thermal modification, bovine yogurt, storage quality