Addition Of Whey Protein Concentrate Research Articles

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P<0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease.

Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC)

The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (firmness, work of penetration, resistance to probe withdrawal), while the chemical characteristics observed included water content, total solids, and titratable acidity. The main research materials are fresh cow's milk, Whey Protein Concentrate (WPC), and starter yogurt. The study was conducted using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consisted of control (P0), adding WPC as much as 2% (P1), 4% (P2), 6% (P3), and 8% (P4) of the amount of milk. Data were analysed using analysis of variance and post-hoc orthogonal polynomial test. The results showed that the addition of WPC up to 8% caused a very significant difference to the water content, total solids, titratable acidity, firmness, and work of penetration of yogurt. However, the addition of WPC up to 8% did not cause a significant difference in the color characteristics of yogurt. Total solids of yogurt increased from 12.08% (control) to 17.74% along with the addition of WPC up to 8%. Based on the results of the research, it can be concluded that the addition of WPC up to 8% can decrease the water content, firmness, and work of penetration of yogurt, as well as increase the total solids and titratable acidity of yogurt. However, it did not cause a noticeable change in the color characteristics of yogurt. However, it did not cause a significant change in the color characteristics of yogurt.

EFFECT OF PROTEIN AND CARBOHYDRATE COMPONENTS UPON QUALITY PARAMETERS AND VIABLE PROBIOTIC BACTERIA CONTENT IN MILK MIXTURES DURING THEIR DRYING AND STORAGE

Results of studies of dry milk based mixtures for extremal nutrition, obtained by spray drying at various temperatures are presented. Viable cells number, sensorial, physical and chemical parameters are determined. The increase of dry whey protein concentrate (WPC) content from 1% to 6% leads to an increase in the protein content in the product from 25% to 37%. At the same time, the relative rate of dissolution increases by 2.7 times, and the active acidity decreases by 0.16 pH units. It is established that the drying temperature of the mixtures is 130 ± 2 °C at the inlet of the drying tower and 60 ± 2 °C at the outlet, can be is recommended for maximum preservation of the viability of probiotic microorganisms. Streptococcus thermophilus strain turned out to be the most resistant to elevated drying temperatures in comparison with other strains. It is noted that the introduction of WPC effected the survival of probiotic bacteria to survival during drying and storage positively. The smallest losses of viable microorganisms after drying the product were found in test samples with strains of Streptococcus thermophilus and Enterococcus faecium and addition of WPC to the product formulation, while the number of viable cells decreased by 1.7 times and 2.1 times, respectively. It was shown that during 18 months of storage, a high rate of viable cells was for the Enterococcus faecium strain and the addition of WPC and barley malt extract (BME) to the samples, where the losses were 11.8% and 11.9%.

Influence of natural colour blends of freeze-dried Gac aril and pulp on the quality of whey protein-mixed gelatin-based chewables

Gelatin gummy jelly is a chewable snack with attractive synthetic colour and flavour. The use of natural carotenoid colourant, found in Gac aril or pulp, potentially benefits consumer health. The objectives of this study were to formulate gummy prototypes designed with varying levels of gelatin, sucrose, and glucose syrup, to vary the addition of whey protein concentrate (WPC) and freeze-dried (FD) Gac aril and pulp to the selected prototype, and to investigate changes in coloured WPC-mixed gelatin gummy during storage. The prototype containing gelatin, sucrose, and glucose syrup at 10, 50, and 40%, respectively, was selected based on its hardness, gumminess, and chewiness values. The addition of WPC (0.75%) to the selected prototype increased the values of hardness, springiness, and gumminess but reduced the values of cohesiveness and chewiness. Coloured WPC-mixed gelatin gummy with blends (0.5 g/100 g) of FD Gac aril and pulp at a ratio of 75:25 appeared yellow-orange and received the highest acceptance score. The quality of coloured WPC-mixed gelatin changed to a dull colour and a softer texture gel during storage. Therefore, Gac-coloured WPC-mixed gelatin gummy improvement for colour and texture qualities should be of concern for shelf-life stability.

Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

The study aimed to develop the high-protein bars using organic ingredients such as whey protein concentrate (WPC), prebiotic-inulin, as well as pro-health additives (dried fruits, cereals, and nuts). The physicochemical, microbiological, sensory, and consumer evaluation of ingredients and final products were made. The musli (M), pumpkin (P), and coconut (C) bars were developed including three different flavors for each bar. The novel products were found to be a good source of protein and fiber. The M and P3 bar samples contained >10 g of fiber/100 g of product. The M and C bars contained over 20 g/100 g proteins in total, while P bars contained 17.3–19.1 g/100 g of protein. The antioxidant activity of bars was proportional to the fruit content. The water activity was varied (0.63–0.74), while pH value ranged from 6.3 to 7.0. Microbiological quality of ingredients and bars were good, though in M and P bars, the presence of Bacillus cereus was found. The C bars found the highest marks of the overall quality. The newly developed high-protein products can be used in rational nutrition of a wide group of people who are health-conscious.

Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time.

Simple SummaryAddition of whey proteins to yoghurt may be a good solution that could be routinely applied in the dairy industry to offer consumers a new functional product, with health-promoting properties. Conducting a comprehensive analysis of yoghurts made using two different starter cultures, with and without the addition of various levels of whey proteins, we found that the quality of yoghurts with WPC, including sensory quality, can be satisfactory for even 28 days of storage. The use of whey protein concentrate determined both the physicochemical (i.e., lactic acid content, proximate chemical composition, water holding capacity, water activity, firmness, consistency, cohesive strength and colour parameters) and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in the amount of lactic acid in yoghurts during storage, and also reduced syneresis. We suggest that using WPC on a larger scale will create new opportunities on the food market.The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product.

Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

This study aimed to develop a novel functional yogurt through improves the production of bioactive components that have biological functions. Yogurts were manufactured from skim milk fortified with whey protein concentrate (WPC) and were fermented with high viscosity yogurt starter as a single or mixed with highly proteolytic co-culture. In one treatment, trypsin was used to partially hydrolysis of milk before fermentation with mixed starter. Yogurts were investigated for viscosity, water-holding capacity (WHC), sensory attributes, proteolytic activity, γ-aminobutyric acid (GABA) content and biological activities. The fortification with WPC increased the viscosity and WHC, while addition of trypsin decreased the values of these properties. High proteolytic and biological activities were observed by addition of WPC and mixed starter whereas treatment with trypsin had greater effects. Yogurt treated with mixed starter and trypsin had the high content of GABA. Sensorial, all yogurt treatments were acceptable and the yogurt treated with highly proteolytic co-culture gained the highest score. The biological activities and GABA content of all yogurts increased after 14 days of cold storage. It is concluded that highly proteolytic starter and partial proteolysis could be used to produce functional yogurt enriched in bioactive peptides and GABA with cardiovascular health benefits for consumers.

Comparative analysis of bio-polymers addition on structural and physical properties of spray dried beetroot juice concentrate

Present work investigated the comparative effect of adding biopolymers [maltodextrin (MD), gum Arabic (GA), and whey protein concentrate (WPC)] as drying carriers on physical and structural properties of spray dried beetroot juice concentrate (BJC). Powder yield, hygroscopicity, bulk density, a* value, morphology, crystallography, and glass transition temperature (Tg) were studied as responses. The highest product yield of 77.46% was obtained from whey protein concentrate. The bulk density of the powders were decreased significantly (p ˂.05) with WPC < GA < MD as drying carrier. A higher value of betalain content was obtained with WPC (249.41 mg/100 g d.m) as compared to the MD and GA as the drying carrier. Powder sample with WPC as drying carrier possessed a higher value of hygroscopicity. Inversely, WPC kept better retention of redness (47.32) during drying of BJC concerning its encapsulation of pigments. The morphological analysis displayed the formation of spherical powder particles with MD and GA whereas and irregular structure (without cracks or disruptions) was seen with the addition of WPC. Practical applications Characterization of engineered powders after optimization is essential to select appropriate method and machine, optimize processes, functionality, and the formulation. Hence, characterized powders articulated with beetroot (Beta vulgaris) juice concentrate will be helpful in the attainment of a product, which will be containing all functional health benefits that are associated with this vegetable. In addition, studied physical parameters of powders will help in preserving the powder particle state during transportation. Additionally, among drying carrier viz. MD, GA, and WPC, microencapsulation with WPC comes out with better values for product recovery, which will prove its commercial viability in industrial space. Moreover, apart from using traditional drying carrier i.e. MD and GA, using WPC as drying carrier may exploit cause fully the dairy waste-whey.

Effect of whey protein concentrate and fruit juice on sensoryquality of enriched misti dahi

An attempt has been made in the study to develop protein enriched misti dahi by incorporating whey protein concentrate (WPC) at three levels (2, 4 and 6 per cent). Addition of WPC at 2 per cent level led to product having higher overall acceptability score of 8.08 as against 8.31 for control sample based on 9-point hedonic scale. Misti dahi prepared incorporating 2 per cent WPC was considered suitable for further trials. A blend of orange and apple juice (1:1 ratio) was tried out at three levels (5, 10 and 15 per cent); 15 per cent level was found suitable yielding product having acceptable overall sensory score.

Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.

The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 32 central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined. WPC and feed moisture increased redness, yellowness and decreased luminosity. Feed moisture and temperature increased density and total volume pore. WPC and moisture increased crystallinity, but only WPC increased solubility and decrease the retrogradation tendency. Increasing temperature increased the viscosity of the extrudates. The addition of WPC improved the nutritional composition of the extrudates, especially proteins. It is suggested that the extrusion process positively affected the retention of most of the polypeptides chains.

Ternary Biopolymer Based on Wheat Gluten, Whey Protein Concentrate and Montmorillonite

The aim of the research was to obtain biopolymers based on wheat gluten, whey protein concentrate (WPC) and montmorillonite (MON). Ternary biopolymers were formed as heat-induced gels and they were hardened by water evaporation. Adding 7 % of MON and 5 % WPC to gluten caused ca. four times higher values of storage modulus. Increased moduli values with adding MON and WPC to gluten were probably caused by reinforcing effect of MON, which decreased mobility of gluten chains and possible interactions between gluten and whey proteins by disulphide interchange. Increase in gluten protein concentration and addition of WPC and MON caused increase in viscosity measured by dissipation of ultrasound vibrations. Evaporation of water from the gels formed very hard material with high puncture force values. Obtained gels were very plastic and it was easy to form any type of shapes. They could be used to produce biodegradable pottery (e.g. flowerpots) with the mechanical properties similar to non-degradable clay products.

Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate

Abstract Beetroots are good source of functional betalain pigment inherent with antioxidant activity and TPC. The feasibility of spray drying was devised along with the effects of whey protein concentrate (WPC) (5–15%), inlet air temperatures (160–180 °C) and feed flow rate (400–600 ml/h) to produce powder from beetroot juice concentrate (BJC). The total solids content of BJC was adjusted to 25% (w/w) with the addition of WPC. The obtained powders were analyzed for powder yield, moisture content, hygroscopicity, bulk density, a-value (color), antioxidant activity (AOA), TPC, and betalain content. The results revealed that increasing inlet temperature lowered the bulk density, AOA, TPC and betalain content in terms of 0.590 to 0.482 g/ml, 74.75 to 68.85%, 22.23 to 19.36 mg GAE/100 g and 268.54 to 267.45 mg/100 g. Depending on the analysis of the results, inlet air temperature, WPC concentration, and the interaction among them had a significant effect on the studied responses (p

IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE

The present study aimed to utilize inulin (IN) or whey protein concentrate (WPC) as a functional food additive that affects the maintaining of good health and fat replacement for improving texture of Kariesh cheese and compensating the fatness. Kariesh cheese was made from skim milk by adding IN or WPC at the level of 1 or 3% in addition to their mixture (1:1) which was added in another treatments at the level of 3% (i.e. 1.5% IN + 1.5% WPC). The effect of addition IN or/and WPC on physicochemical, yield, microbiological, microstructure, organoleptic and rheological properties were evaluated in the resultant Kariesh cheese. Results indicated that addition of WPC to Kariesh cheese led to increase acidity, total solid, total protein and this increases were proportional to the concentration of added WPC. The addition of 1and 3% inulin increased yield % and moisture content of Kariesh cheeses compared with control. Protein and ash contents were not influenced significantly as compared to control during storage at 4oC as a result of inulin addition. The Kariesh cheese samples of 3% IN or 1.5% WPC + 1.5% IN had a good microstructure when compared to control samples. Hardness, cohesiveness, springiness, gumminess and chewiness values of resultant Kariesh cheese were decreased by adding inulin or WPC compared with the control. Coliform bacteria were not detected in any sample. Moreover, Kariesh cheese with 3% inulin showed best organoleptic attributes followed that of their mixture compared with the control. The results led to concluded that, the use of 3% IN or 1.5% IN+ 1.5% WPC led to improve the properties of Kariesh cheese.

Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate

Whey protein concentrate (WPC) was widely used in fermented milk beverage (FMB). The effects of different contents and addition time of WPC on particle size, ζ-potential, surface hydrophobicity, microstructure and rheological properties of FMB were investigated. When WPC was added and fermented in FMB, the particle size and microstructure had little change, while ζ-potential decreased and surface hydrophobicity increased gradually during acidification. However, when WPC was added after fermentation, the process of acidification caused a pronounced alteration in the stability of FMB. It was also shown that FMB with WPC added after fermentation was pseudoplastic. The consistency coefficient decreased and the flow behavior index increased when the content of WPC increased in the FMB system fermented with WPC during acidification. These results could have important theoretical and practical implications in the addition of WPC based on FMB. Practical Applications This study investigated the effects of different contents and addition time of whey protein concentrate (WPC) in fermented milk beverage (FMB) on particle size, ζ-potential, surface hydrophobicity, microstructure and rheological properties. The information on the stability of FMB when WPC was added could shed light on the technological application and reduce the business costs. The research on the properties of FMB via adding WPC would provide a theoretical basis and technical guidance for production.

Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough

In present study influence of whey protein concentrate (WPC) and potato starch (PS) on the production of water chestnut flour (WCF) based gluten free cookie dough its rheological properties and their effect on quality of gluten free cookies was studied. The WPC was used to replace, 5, 7.5 and 10 g/100 g of WCF in gluten free formulations. Cookie dough of 100 g/100 g WCF and WF served as a control samples. Oscillatory and creep measurements were applied to test the effect of WPC and PS on the viscoelasticity of gluten free cookie dough. Frequency sweep results indicated that samples containing WPC had solid elastic-like characteristics. An increase in WPC increased storage modulus and zero shear viscosity while there was a decrease in tan δ and maximum creep compliance, an addition of WPC and PS increased dough tenacity and resistance to deformation. Cookie dough containing WPC between 7.5 g/100 g and 10 g/100 g replacement level showed similar strength and extensibility as wheat cookie dough. The results of physical and sensory evaluation of gluten free cookies showed addition of WPC increased cookie hardness, fracturability, spread ratio and overall acceptability, as evaluated by trained panellist.

Is the inclusion of animal source foods in fortified blended foods justified?

Fortified blended foods (FBF) are used for the prevention and treatment of moderate acute malnutrition (MAM) in nutritionally vulnerable individuals, particularly children. A recent review of FBF recommended the addition of animal source food (ASF) in the form of whey protein concentrate (WPC), especially to corn-soy blends. The justification for this recommendation includes the potential of ASF to increase length, weight, muscle mass accretion and recovery from wasting, as well as to improve protein quality and provide essential growth factors. Evidence was collected from the following four different types of studies: (1) epidemiological; (2) ASF versus no intervention or a low-calorie control; (3) ASF versus an isocaloric non-ASF; and (4) ASF versus an isocaloric, isonitrogenous non-ASF. Epidemiological studies consistently associated improved growth outcomes with ASF consumption; however, little evidence from isocaloric and isocaloric, isonitrogenous interventions was found to support the inclusion of meat or milk in FBF. Evidence suggests that whey may benefit muscle mass accretion, but not linear growth. Overall, little evidence supports the costly addition of WPC to FBFs. Further, randomized isocaloric, isonitrogenous ASF interventions with nutritionally vulnerable children are needed.

Effect of Incorporation of whey Protein Concentrate on Quality Characteristic of Buffalo Meat Emulsion Sausage

Incorporation of whey protein concentrate (WPC) at a level of 1, 2, 3 and 4% in buffalo meat was investigated for production, quality characteristic of emulsion sausage (ES). Quality of emulsion sausage was evaluated in terms physicochemical characteristics like moisture content, pH, protein content, water holding capacity (WHC), Extract release volume (ERV), microbiological characteristics like total plat count (TPC) and Yeast and mold count, and sensory characteristic including instrumental colour measurement. It was found that moisture content, protein content, ERV and WHC were significantly (P&lt;0.05) increased in emulsion sausage as result of incorporation of 1-4% of WPC. Addition of 1-2% WPC decreased the pH. However 3-4% addition of WPC caused no change in pH and it remained comparable the pH of the control sample. TPC of ES was found in range of 6.23-6.37 log cfu/g. Emulsion sausage incorporated with whey protein concentrate was acceptable to the panelist. The numerical value of ‘L’ for the samples in fresh condition found in the range of 29.50%- 33.25%. Thus sample had 33.25 % of maximum lightness as compared to 66.75% darkness. The sample of fresh emulsion sausages was greyish brown colour in appearance.

Processing and Microbiological Characterization of Diet Strawberry Ice Cream with Addition of Whey Protein Concentrate, Whole Milk Powder and Sweeteners

Ice cream is not considered to be a serious source of bacterial infection since it is a frozen food product, the greatest risk of contamination occurring during the processing stage. The aim of this study was to determine and evaluate the microbiological characteristics of diet strawberry ice cream formulations with the addition of whey protein concentrate (WPC), whole milk powder (MP) and sweeteners. The formulations were prepared in two stages: in the first stage ice cream samples were prepared with WPC and either stevia (F1), sucralose/acesulfame-K (F2), saccharin/cyclamate (F3) or fructose (F4) and with MP but without sweeteners (F5);and in the second stage ice cream with the addition of MP (F1-MP) or WPC (F2-WPC) with sucralose/acesulfame-K were prepared. The pasteurized milk, cream and ice cream were submitted to analysis to determine the counts for viable aerobic mesophylls, coliforms at 35 ºC and45ºC, psychrotrophic bacteria, coagulase-positive Staphylococcus aureus and molds and yeasts. A study on the presence of Salmonella spp. was also carried out. All of the analysis was carried out in triplicate. The pasteurized milk, cream and ice cream had good microbiological quality, indicating strict control during all processing stages, leading to a high quality product.

Effect of Whey Protein Concentrate and Cornstarch on Chemical, Rheological and Sensorial Properties of White Feta Cheese

This study examined the effect of Whey Protein Concentrate and Cornstarch on the chemical, rheological, and sensorial properties of Feta cheese. Four combinations were tested: C (control; no additive), A (1.5% cornstarch), B (1.5% whey protein concentrate), AB (0.75% cornstarch and 0.75% whey protein concentrate).Sampling was done on 3, 7, 14, 28 days after production and sensory testing was performed 28 day after production. All treatments exhibited significant differences in sensory (flavor, appearance, texture, overallacceptance), chemical (acidity, pH, dry matter, lactic and acetic acid content), and rheological properties (p < 0.05). Results showed positive effects from these two components on cheese properties. The addition of either Cornstarch Whey Protein Concentrate or a mixture of them increased dry matter in the cheese samples. The addition of Whey Protein Concentrate increased lactic and acetic acid and softness. The mixture of Whey Protein Concentrate and Cornstarch scored the highest grade on the sensorial evaluation.

Influence of fortification with sodium–calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set‐type yoghurt

The effect of fortification of yoghurt with sodium–calcium caseinate (SCC) and whey protein concentrate (WPC) on some properties of set‐type yoghurt were investigated. The addition of WPC enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus more than SCC. The highest firmness values were obtained from SCC‐fortified yoghurts, whereas yoghurts fortified with WPC had the highest water‐holding capacity during storage. The yoghurts fortified with 4% w/w SCC or 4% w/w WPC had the highest viscosity. Yoghurts fortified with 2% w/w SMP, SCC or WPC showed similar taste and overall acceptability scores; however, samples containing 4% w/w SCC or 4% w/w WPC had the lowest scores.