Abstract
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (SWS) was found in PWP yogurt during 21 days of refrigerated storage at 3 ± 0.5 °C. PWP yogurt had a 5.3% higher water retention capacity (WHC) than yogurt with whey protein concentrate (WPC). Compared with yogurt with unpolymerized protein, PWP yogurt had a higher absolute cohesiveness and viscosity index. The addition of whey protein concentrates to native and polymerized form resulted in longer maintenance of the original yogurt coherence than the control yogurt during storage. PWP yogurt had the same color saturation as the control yogurt. The polymerization of whey proteins resulted in a vanilla pudding aftertaste in yogurt and increased butter flavor 2.5-fold.
Highlights
Nowadays, consumers of dairy products, especially fermented milk, are increasingly demanding quality products, with pro-health and sensory features
Samples of yogurt were prepared from this milk: (1) Milk without additives; (2) The milk enriched with WPC80 (5.62% w/v), showing an increased dry matter (10.57%–16%); (3) The milk enriched with 28% polymerized whey protein (PWP) solution (w/v), showing an increased dry matter (10.57%–16%) [5]
Fang and Guo [15] showed that the syneresis of the samples with PWP was lower compared to yogurt possessing unheated whey protein and significantly different toward the control yogurt
Summary
Consumers of dairy products, especially fermented milk, are increasingly demanding quality products, with pro-health and sensory features. Syneresis is a consequence of shrinking milk protein gel, which decreases the size of casein aggregates promoting the separation of whey [1] This often occurs during refrigerated storage of yogurt and is considered a technological defect. In order to improve the quality of yogurt, the water retention capacity must be enhanced, the production of a homogeneous structure, and high physical stability of the yogurt during storage must be achieved without adversely affecting the sensory characteristics. This can be accomplished using microbial transglutaminase.
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