Physical and Sensory Properties of Yogurt Stabilized with Milk Proteins

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Abstract
Skim milk yoghurts (18), prepared from all combinations of 6 protein types (3 casein- and 3 whey-based products) and 3 protein concentrations (0.05, 1.0 and 1.5% added protein), were compared by 4 physical and 4 sensory characteristics. Addition of increasing amounts of protein increased gel firmness and decreased syneresis. The gelatin control (0.05%) had the least syneresis, followed by sodium caseinate (1.5%). Generally, the casein-based yoghurts were firmer, with less syneresis, than yoghurts based on whey protein. The casein-based proteins, particularly sodium caseinate, produced yoghurts that were generally inferior to gelatin for smoothness and appearance. Whey protein concentrates, at 1.0 and 1.5% of protein addition, produced yoghurts generally superior to casein-based products for appearance and smoothness. Treatment effects were significant for all variables except ph. The interaction between protein type and protein percent was significant for measured gel firmness, titratable acidity, smoothness and appearnce but was not significant for syneresis, pH, sensory firmness and sensory acidity. The correlation between sensory firmness and syneresis was -0.28 for the 18 experimental treatments, and the correlation between measured gel firmness and syneresis was -0.66.

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