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Quality attributes of protein fortified yoghurt [electronic resource].

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Aita, O. A

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Language: English Summary language: Arabic Description: p.227-241Other title:

خواص الجودة لليوجهورت المدعم بالبروتين [Added title page title]

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Mansoura University journal of food and dairy sciences, 2015 v. 6 (4) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2015.v.6(4)Summary: The aim of this study was to evaluate the quality attributes of yoghurt made from cow's milk (3.6%fat and 3.37% protein) fortified with different levels of milk protein (0.5, 1.0 or 1.5%) as skim milk powder (SMP), sodium caseinate (NaCn) and dried whey protein concentrate (WPC); or ultrafiltrated (UF) to similar protein levels. The results indicated that titratable acidity (TA), acetaldehyde (AC) and diacetyl (DA) contents as well as the firmness (Fr), as inversely indicated from the penetration value, consistency coefficient (CC) and yield stress (YS) of yoghurt raised as the protein fortification level increased, by which the reduction in pH values were delayed. SMP-fortified yoghurt had the highest contents of TA, AC and DA and the lowest pH value, followed by WPC, UF and NaCn, which caused the greatest Fr and YS followed by UF. Proportional increases in TA and all rheological parameters were determined, while pH value decreased continuously until the end of SP. The increment in the AC and DA contents retreated after the 7th and 14th day respectively. Keywords: Yoghurt, quality, protein, fortification, physiochemical, microbiology, rheology, sensory.

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The aim of this study was to evaluate the quality attributes of yoghurt made from cow's milk (3.6%fat and 3.37% protein) fortified with different levels of milk protein (0.5, 1.0 or 1.5%) as skim milk powder (SMP), sodium caseinate (NaCn) and dried whey protein concentrate (WPC); or ultrafiltrated (UF) to similar protein levels. The results indicated that titratable acidity (TA), acetaldehyde (AC) and diacetyl (DA) contents as well as the firmness (Fr), as inversely indicated from the penetration value, consistency coefficient (CC) and yield stress (YS) of yoghurt raised as the protein fortification level increased, by which the reduction in pH values were delayed. SMP-fortified yoghurt had the highest contents of TA, AC and DA and the lowest pH value, followed by WPC, UF and NaCn, which caused the greatest Fr and YS followed by UF. Proportional increases in TA and all rheological parameters were determined, while pH value decreased continuously until the end of SP. The increment in the AC and DA contents retreated after the 7th and 14th day respectively. Keywords: Yoghurt, quality, protein, fortification, physiochemical, microbiology, rheology, sensory.

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