Table 5. Storage modulus (G′), loss modulus (G″), and tan δ values at 6.28 rad/s of sour creams with different levels of MPC

Sample	G′ (Pa)	G″ (Pa)	tan δ
Control	27.4±0.99a	14.7±0.67a	0.54±0.02b
MPC 1%	55.1±1.74b	29.5±1.85b	0.54±0.02b
MPC 2%	97.2±3.95c	51.2±1.84c	0.53±0.04b
MPC 3%	183±15.4d	79.9±5.45d	0.44±0.01a

Mean values in the same column with different letters are significantly different (p<0.05).
MPC, milk protein concentrate.