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Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

Published online by Cambridge University Press:  04 November 2013

Marie Celeste Karam ,
Claire Gaiani ,
Chadi Hosri ,
Jennifer Burgain  and
Joël Scher
Marie Celeste Karam
Affiliation:
Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France
Claire Gaiani*
Affiliation:
Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France
Chadi Hosri
Affiliation:
Faculty of Agricultural Sciences, Department of Agricultural Engineering, Holy Spirit University of Kaslik, P.O. Box 446 – Jounieh, Lebanon
Jennifer Burgain
Affiliation:
Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France
Joël Scher
Affiliation:
Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France
*
*For correspondence; e-mail: [email protected]
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Abstract

Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is used to enrich the milk base before fermentation. However, increased quality and availability of other dairy ingredients such as milk protein isolates (MPI), milk protein concentrates (MPC) whey protein isolates (WPI) and concentrates (WPC), micellar casein (MC) and caseinates have promoted their use as alternatives to SMP. Substituting different dry ingredients for skim milk powder in yogurt making affects the yogurt mix protein composition and subsequent textural and sensorial properties. This review focuses on various type of milk protein used for fortification purposes and their influence on these properties.

Keywords

Yogurtdairy powder additionfermentationtexturalsensorial properties
Type
Research Article
Information
Journal of Dairy Research , Volume 80 , Issue 4 , November 2013 , pp. 400 - 409
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

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