The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt

Abstract

Yogurt is one of the most popular and consumed foods worldwide, being widely used in gastronomy. This work aimed to evaluate how the addition of skim milk powder (SMP) and dairy cream (DC) can influence the fermentative process of milk and the physicochemical and sensory properties of concentrated Greek-style yogurt. The acidification profile of milk was evaluated by the decrease of pH values during the fermentation process. The quality of the yogurts was investigated by physicochemical, microbiological, and sensory analyses. The addition of SMP affected the fermentation process and resulted in yogurts with high protein content (6.38–6.61%) and low-fat content (1.37–1.38%) in relation to T0 (control), which presented 5.96% of proteins and 1.59% of lipids. The elaborated yogurts did not present contamination, demonstrating satisfactory hygienic-sanitary conditions sufficient on the processing which ensure their microbiological quality. The sensory attributes were influenced by the addition of SMP and DC, contributing to the choices made by the panelists. The yogurt with 10% of SMP presented the best contents of protein and lipids and was the most accepted by the panelists in the sensorial tests. Thus, it is possible to obtain high added-value yogurts with physicochemical and nutritional properties, and sensorial acceptance better than traditional yogurts from the concentration and addition of SMP and DC.