Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*

Abstract

The aim of the study was to assess the physicochemical properties, texture, colour and sensory quality of organic yoghurts with regard to the milk treatment (raw milk obtained directly from organic farms, partially skimmed and heat‐treated in the laboratory vs organic milk purchased in the shop that was pasteurised in a dairy), production season and starter culture. The yoghurts produced on the basis of bulk milk obtained from farms during the spring/summer season proved to be of greater nutritional value and had higher content of bioactive whey proteins, except for β‐lactoglobulin, and lipophilic vitamins than retail milk.