Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Sibel Akalın, Ayşe; Ünal, Gülfem; Dinkçi, Nayil; Adnan Hayaloğlu, Ali

doi:10.3168/jds.2011-5297

Public

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

Published in Journal of Dairy Science • Jun 18, 2012

Authors:

Ayşe Sibel Akalın

Gülfem Ünal

Nayil Dinkçi

Abstract

The influence of milk protein-based ingredients on the textural characteristics, sensory properties, and microstructure of probiotic yogurt during a refrigerated storage period of 28 d was studied. Milk was fortified with 2% (wt/vol) skim milk powder as control, 2% (wt/vol) sodium calcium caseinate ...

Subject

Syneresis

Food science

Probiotic

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