Influence of Incorporation of Different Dried Dairy Ingredients and Inulin on the Physicochemical Properties of Non-fat Set Yoghurt

Document Type : Research and Review Papers

Authors

Dairy Sciences Department, Faculty of Agriculture, Sohag University

Abstract

This study was carried out to investigate the possibility of
manufacturing non-fat set yogurt with acceptable quality from
reconstituted skim milk powder (SMP) 10% T.S, enriched by adding
one of the four dried dairy ingredients namely; skim milk powder,
milk protein concentrate (MPC), whey protein concentrate (WPC) or
sodium caseinate (NaCn) to achieve a concentrations of 1.5, 3.0, and
4.5%, respectively in the final mixes. A control sample was prepared
without any additives. The other twelve mixes were fortified with %
1 (wt/wt) Inulin. Physiochemical properties of yoghurts were
evaluated during cold storage for 14 d. The results showed that
increasing the added ratios of different dried dairy ingredients and
inulin led to the increase in total solids, protein, soluble nitrogen,
acidity, and ash content, whereas the fat percentage did not affect.
Enrichment of non-fat yoghurt with different dried dairy ingredients
and inulin caused a decrease in the pH values. There was a negative
correlation between syneresis and the added percentage of dried
dairy ingredients and inulin. During storage, the total solids content,
protein, soluble nitrogen, fat, ash, acidity and syneresis were
increased in contrast with pH level. This study suggests that the
using mixes of the different dried dairy ingredients in appropriate
ratios along with inulin seems as a useful and interesting approach
for manufacture of non-fat set yogurt.

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