Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality

Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory proper...

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Main Authors: Justyna Żulewska, Maria Baranowska, Marika Magdalena Bielecka, Aneta Zofia Dąbrowska, Justyna Tarapata, Katarzyna Kiełczewska, Adriana Łobacz
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
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Online Access:https://www.mdpi.com/2304-8158/14/1/80
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author Justyna Żulewska
Maria Baranowska
Marika Magdalena Bielecka
Aneta Zofia Dąbrowska
Justyna Tarapata
Katarzyna Kiełczewska
Adriana Łobacz
author_facet Justyna Żulewska
Maria Baranowska
Marika Magdalena Bielecka
Aneta Zofia Dąbrowska
Justyna Tarapata
Katarzyna Kiełczewska
Adriana Łobacz
author_sort Justyna Żulewska
collection DOAJ
description Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties—key factors that influence consumer acceptance. The main objective of this study was to evaluate the influence of casein and whey protein preparations on the physicochemical properties, viability of lactic acid bacteria, and sensory attributes of yogurts. Yogurts were enriched with 2% (<i>w</i>/<i>w</i>) protein preparations, including micellar casein preparation (CN85), whey protein isolate (WPI), whey protein concentrate (WPC60), and protein preparations obtained from skim milk by membrane filtration: micellar casein concentrate (CN75) and serum protein concentrate (SPC). The yogurts were produced using the thermostatic method, and their chemical composition, rheological properties, syneresis, firmness, lactic acid bacteria population, and sensory attributes were evaluated. The effects of high-protein preparations derived from skim milk through laboratory-scale membrane filtration processes (SPC, CN75) were compared with those of commercially available protein preparations (SMP, CN85, WPI, and WPC). Obtained results demonstrated that the membrane filtration-derived preparations (SPC and CN75) exhibited advantageous physicochemical properties and supported robust viability of yogurt and probiotic bacteria. However, their sensory quality was marginally inferior compared to the commercial preparations (SMP, CN85, WPI, and WPC). These findings indicate the potential applicability of membrane filtration-derived protein preparations in yogurt production while underscoring the necessity for further investigation to enhance and optimize their sensory characteristics.
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publishDate 2025-01-01
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spelling doaj-art-bb2fc449492a405e9c1ca7e3a4ca16d32025-01-10T13:17:44ZengMDPI AGFoods2304-81582025-01-011418010.3390/foods14010080Effect of Fortification with High-Milk-Protein Preparations on Yogurt QualityJustyna Żulewska0Maria Baranowska1Marika Magdalena Bielecka2Aneta Zofia Dąbrowska3Justyna Tarapata4Katarzyna Kiełczewska5Adriana Łobacz6Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandProtein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties—key factors that influence consumer acceptance. The main objective of this study was to evaluate the influence of casein and whey protein preparations on the physicochemical properties, viability of lactic acid bacteria, and sensory attributes of yogurts. Yogurts were enriched with 2% (<i>w</i>/<i>w</i>) protein preparations, including micellar casein preparation (CN85), whey protein isolate (WPI), whey protein concentrate (WPC60), and protein preparations obtained from skim milk by membrane filtration: micellar casein concentrate (CN75) and serum protein concentrate (SPC). The yogurts were produced using the thermostatic method, and their chemical composition, rheological properties, syneresis, firmness, lactic acid bacteria population, and sensory attributes were evaluated. The effects of high-protein preparations derived from skim milk through laboratory-scale membrane filtration processes (SPC, CN75) were compared with those of commercially available protein preparations (SMP, CN85, WPI, and WPC). Obtained results demonstrated that the membrane filtration-derived preparations (SPC and CN75) exhibited advantageous physicochemical properties and supported robust viability of yogurt and probiotic bacteria. However, their sensory quality was marginally inferior compared to the commercial preparations (SMP, CN85, WPI, and WPC). These findings indicate the potential applicability of membrane filtration-derived protein preparations in yogurt production while underscoring the necessity for further investigation to enhance and optimize their sensory characteristics.https://www.mdpi.com/2304-8158/14/1/80casein concentratewhey concentratefirmnesssensory evaluationbacteria count
spellingShingle Justyna Żulewska
Maria Baranowska
Marika Magdalena Bielecka
Aneta Zofia Dąbrowska
Justyna Tarapata
Katarzyna Kiełczewska
Adriana Łobacz
Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality
Foods
casein concentrate
whey concentrate
firmness
sensory evaluation
bacteria count
title Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality
title_full Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality
title_fullStr Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality
title_full_unstemmed Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality
title_short Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality
title_sort effect of fortification with high milk protein preparations on yogurt quality
topic casein concentrate
whey concentrate
firmness
sensory evaluation
bacteria count
url https://www.mdpi.com/2304-8158/14/1/80
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