Abstract
Yogurt is a widespread fermented dairy product widely consumed worldwide. The present study aimed to examine the impact on the yogurt's made from goat milk's physicochemical, rheological, and sensory aspects by incorporating varying percentages of Sodium Caseinate (SC), whey protein concentrate (WPC), and cow milk protein concentrate (MPC) during production to produce good quality yogurt. Four different treatments weremade and assigned as control treatment C, treatment C1 (SC was added at a percentage of 1% and 2%), treatment C2 (WPC added at a percentage of 1% and 2%), and treatment C3 (MPC added at a percentage of 1% and 2%). Estimates of pH and total acidity were among the physiochemical tests performed. Rheological evaluations includedviscosity, the ability to separate whey spontaneously, and moisture retention. Texture tests included hardness, springiness, and cohesiveness. A sensory evaluation of the produced yogurt was also done. The results showed an approximation in the additional treatments' total acidity and pH values immediately after manufacturing. Compared to the control treatment, the additional treatments decreased the values of spontaneous whey separation and increased the water holding capacity and viscosity. However, the product's texture was enhanced due to the addition of the three protein components, which contributed to its hardness, springiness, and cohesion. There was an improvement in the sensory properties of the addition treatments compared to the control treatment and directly related to the increment in the addition percentage.The yogurt resulting from the addition of (SC, WPC, and MPC) led to the production of good-quality yogurt.
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