Date of Award:

8-2026

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Robert Ward

Committee

Robert Ward

Committee

Prateek Sharma

Committee

Joana Pico

Abstract

Whey protein phospholipid concentrate (WPPC) is commonly recovered as a coproduct in filtration process whose aim is to obtain whey protein isolate (WPI) from whey protein concentrate (WPC). Whey protein phospholipid concentrate is high in milk fat globule membrane (MFGM), which has been shown in rodent and human studies to have a variety of physiological benefits, including an increase in exercise capacity. Whey protein phospholipid concentrate is currently considered as an underused dairy coproduct, with most of it either being disposed of or used as animal feed. This research consisted of incorporating WPPC in a protein shake–like beverage at a concentration aimed to provide a physiologically relevant dose of MFGM while maintaining a high level of protein per serving and assessing the physicochemical and sensory properties of said beverage.

Physicochemical analyses consisted of quantifying the phospholipid content of the WPPC powder (6.02-6.81 wt%), as well as assessing the following properties of the powder and/or beverage in various stages of product development and comparing to WPI powder, on the market WPI-containing beverages, and/or a developed WPI-containing beverage: viscosity, particle size, electrostatic charge, pH, insolubility index, identification and semi-quantification of aroma volatiles, color.

Sensory properties were first assessed via a consumer sensory panel (n=96). A WPI-containin beverage was developed with matching macronutrient profile to a developed WPPC-containing beverage for the purpose of discrimination testing, prior to consumer acceptance testing of both beverages. Initially, the beverages were found to be significantly different (p < 0.05) from one another. 15 attributes were assessed in the consumer acceptance portion of the study, with the WPPC beverage found to be liked slightly. Penalty analysis was performed to identify possible paths of re-formulation to improve the liking of the WPPC-containing beverage. Formulation changes were then made, and a second consumer sensory panel (n=112) was performed. In the second panel, the WPPC and WPI-containing beverages were still found to be significantly different (p < 0.05), while the average overall liking of the WPPC-containing beverage was not found to be significantly different from the first test.

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