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Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

Published online by Cambridge University Press:  19 August 2019

Evangelia Zoidou ,
Sofia Theodorou ,
Ekaterini Moschopoulou ,
Lambros Sakkas ,
Georgios Theodorou ,
Artemi Chatzigeorgiou ,
Ioannis Politis  and
Golfo Moatsou
Evangelia Zoidou
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Sofia Theodorou
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Ekaterini Moschopoulou
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Lambros Sakkas
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Georgios Theodorou
Affiliation:
Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Artemi Chatzigeorgiou
Affiliation:
Delta Foods S.A., Research and Development Department, 23rd km National Road Athens to Lamia, Agios Stefanos 14565, Greece
Ioannis Politis
Affiliation:
Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Golfo Moatsou*
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
*
Author for correspondence: Golfo Moatsou, Email: mg@aua.gr
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Abstract

This research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.

Keywords

Biofunctional propertiesgoat milk yoghurtphysical propertiesproteolysisWPC composition
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 3 , August 2019 , pp. 361 - 367
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

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