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Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality
Justyna Żulewska1, Maria Baranowska1, Marika Magdalena Bielecka1
1Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Foods (Basel, Switzerland)
|January 11, 2025
Summary
New protein preparations from skim milk offer improved yogurt texture and bacterial viability. While beneficial, their sensory qualities require further optimization for wider consumer acceptance in protein-enriched yogurts.
Area of Science:
- Food Science
- Dairy Technology
- Protein Chemistry
Background:
- Consumer demand for high-protein yogurts is rising.
- Milk proteins enhance yogurt's nutritional, textural, and sensory attributes.
- Optimizing protein sources is key for improved yogurt quality.
Purpose of the Study:
- To assess casein and whey protein preparations' impact on yogurt properties.
- To compare membrane-filtered preparations with commercial ones.
- To evaluate effects on physicochemical traits, bacterial viability, and sensory acceptance.
Main Methods:
- Yogurts enriched with 2% protein preparations (micellar casein, whey protein isolate/concentrate, membrane-filtered concentrates).
- Thermostatic production method.
- Analysis of chemical composition, rheology, syneresis, firmness, bacterial counts, and sensory attributes.
Main Results:
- Membrane filtration-derived preparations (SPC, CN75) showed superior physicochemical properties.
- These preparations supported robust viability of yogurt and probiotic bacteria.
- Sensory quality of membrane-filtered preparations was slightly lower than commercial ones.
Conclusions:
- Membrane filtration offers a promising route for producing yogurt protein ingredients.
- Further research is needed to enhance the sensory profiles of these novel preparations.
- Potential exists for improved, functional protein-enriched yogurts.
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