title: Effect of dairy powders fortification on yogurt textural and sensorial properties: a review.
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.
authors.affiliation: Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre-lès-Nancy, France.
authors.forename: Marie Celeste
authors.initials: MC
authors.lastname: Karam
authors.forename: Claire
authors.initials: C
authors.lastname: Gaiani
authors.forename: Chadi
authors.initials: C
authors.lastname: Hosri
authors.forename: Jennifer
authors.initials: J
authors.lastname: Burgain
authors.forename: Joël
authors.initials: J
authors.lastname: Scher
mesh_terms: D000818:Animals; D002417:Cattle; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry*; D012677:Sensation; D000067816:Whey Proteins; D015014:Yogurt / Q000032:analysis* / Q000592:standards*
chemical_list: D008894:Milk Proteins; D000067816:Whey Proteins