Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt


Unal G. , Akalin A. S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.66, ss.264-272, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 66 Konu: 2
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/1471-0307.12016
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Sayfa Sayıları: ss.264-272

Özet

The effect of fortification of yoghurt with sodiumcalcium caseinate (SCC) and whey protein concentrate (WPC) on some properties of set-type yoghurt were investigated. The addition of WPC enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus more than SCC. The highest firmness values were obtained from SCC-fortified yoghurts, whereas yoghurts fortified with WPC had the highest water-holding capacity during storage. The yoghurts fortified with 4% w/w SCC or 4% w/w WPC had the highest viscosity. Yoghurts fortified with 2% w/w SMP, SCC or WPC showed similar taste and overall acceptability scores; however, samples containing 4% w/w SCC or 4% w/w WPC had the lowest scores.