Abstract
Milk whey is an important source of lactose, calcium, milk proteins and soluble vitamins, which make this product be considered as functional food and a source of valuable nutrients. In this work, whey powder was used to substitute partially the milk powder in yoghurt fortification. Five different formulations were obtained and analysed for acidity, pH, gel consistency and microstructure and flow behaviour, colour (CIE L*, a*, b*) and syneresis index, after 1, 15 and 28 storage days at 5°C. Sensory properties were also evaluated after 15 storage days. Results show that the use of whey powder implies a slower acidification rate in yoghurts which becomes a little yellowish. They also show a better flow properties and greater syneresis than those obtained for products prepared with skim mil powder. Yoghurt samples with highest WP percentage (3.64–5.20%) were preferred by the sensorial panel.
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