Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yogurt
2024
García Amezketa, Arantza | Fernández García, Teresa | Agronomía, Biotecnología y Alimentación | Agronomia, Bioteknologia eta Elikadura | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa | Gobierno de Navarra / Nafarroko Gobernua
Three types of yoghurts were elaborated from different milk mixtures and treatments: thermal-treated skim milk enriched with skim milk powder (CY); thermal-treated skim milk enriched with liquid micellar casein concentrate (TTY) and high-pressure treated skim milk enriched with liquid micellar casein concentrate (HPY). The effects of composition and treatments on the final yoghurt and the evolution over the storage time (28 d) at 4 C were studied. According to the results, HPY showed low syneresis, high firmness, and moderate viscosity. These findings reveal the potential application of HP technology in the production of yoghurts with high-protein content.
Afficher plus [+] Moins [-]This work was supported by the Government of Navarra (Servicio de Innovacion del Departamento de Desarrollo Economico del Gobierno de Navarra) through the project OPTICASEINAPPLY(expedient number 0011-1365-2017-000173). The authors would like to thank the Public University of Navarra (Predoctoral grant Res. 1385/2017), Government of Navarra (Mobility grant nº: 0011-35642021-000015) and Erasmus+ for the financial support granted to Arantza Garcia. Open access funding provided by Public University of Navarra.
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