Set-style yoghurts made from goat milk bases fortified with whey protein concentrates. Issue 3 (19th August 2019)

• Record Type: Journal Article
• Authors: Zoidou, Evangelia; Theodorou, Sofia; Moschopoulou, Ekaterini; Sakkas, Lambros; Theodorou, Georgios; Chatzigeorgiou, Artemi; Politis, Ioannis; Moatsou, Golfo
• Is Part Of: Journal of dairy research. Volume 86:Issue 3(2019)
• Page Start: 361
• Page End: 367
• Publication Date: 2019-08-19
• Subjects: Biofunctional properties, -- goat milk yoghurt, -- physical properties, -- proteolysis, -- WPC composition; Dairying -- Periodicals; Dairying -- Research -- Periodicals; 636.214205
• DOI: 10.1017/S0022029919000499
• Languages: English
• ISSNs: 0022-0299

Abstract

Abstract: This research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly ( P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe 2+ -chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.