title: Role of milk protein-based products in some quality attributes of goat milk yogurt.
abstract: Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized based on compositional, microbiological, and textural properties; volatile flavor components (with gas chromatography); and sensory analyses during storage (21d at 5 °C). Compared with goat milk yogurt made by using SGMP, the other goat milk yogurt variants had higher protein content and lower acidity values. Goat milk yogurts with NaCn and WPC, in particular, had better physical characteristics. Using WPI caused the hardest structure in yogurt, leading to higher syneresis values. Acetaldehyde and ethanol formation increased with the incorporation of WPI, WPC, or YTI to yogurt milk. The tyrosine value especially was higher in the samples with NaCn and YTI than in the samples with WPC and WPI. Counts of Streptococcus thermophilus were higher than the counts of Lactobacillus delbrueckii ssp. bulgaricus, possibly due to a stimulatory effect of milk protein-based ingredients other than SGMP on the growth of S. thermophilus. Yogurt with NaCn was the best accepted among the yogurts. For the parameters used, milk protein-based products such as NaCn or WPC have promising features as suitable ingredients for goat milk yogurt manufacture.
authors.affiliation: Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey. Electronic address: gursel@agri.ankara.edu.tr.
authors.forename: A
authors.initials: A
authors.lastname: Gursel
authors.affiliation: Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey.
authors.forename: A
authors.initials: A
authors.lastname: Gursoy
authors.affiliation: Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey.
authors.forename: E A K
authors.initials: EAK
authors.lastname: Anli
authors.affiliation: Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110 Ankara, Turkey.
authors.forename: S O
authors.initials: SO
authors.lastname: Budak
authors.affiliation: Enka Dairy and Food Products Industry and Commerce Ltd., 42150 Konya, Turkey.
authors.forename: S
authors.initials: S
authors.lastname: Aydemir
authors.affiliation: Department of Gastronomy and Culinary Arts, Faculty of Tourism, Gazi University, 06830 Gölbaşı, Ankara, Turkey.
authors.forename: F
authors.initials: F
authors.lastname: Durlu-Ozkaya
mesh_terms: D000818:Animals; D006041:Goats; D006801:Humans; D007778:Lactobacillus / Q000302:isolation & purification / Q000502:physiology; D008892:Milk / Q000737:chemistry / Q000382:microbiology; D008894:Milk Proteins / Q000032:analysis* / Q000378:metabolism; D048249:Streptococcus thermophilus / Q000302:isolation & purification / Q000502:physiology; D013649:Taste; D015014:Yogurt / Q000032:analysis* / Q000382:microbiology / Q000592:standards*
chemical_list: D008894:Milk Proteins
keywords: fortification; goat milk yogurt; milk protein–based ingredient; quality attribute