Influence of fortification with sodium-calcium caseinate and whey protein concentrate on microbiological, textural and sensory properties of set-type yoghurt

The effect of fortification of yoghurt with sodium–calcium caseinate (SCC) and whey protein concentrate (WPC) on some properties of set‐type yoghurt were investigated. The addition of WPC enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus more than SCC. The highest firmness values were obtained from SCC‐fortified yoghurts, whereas yoghurts fortified with WPC had the highest water‐holding capacity during storage. The yoghurts fortified with 4% w/w SCC or 4% w/w WPC had the highest viscosity. Yoghurts fortified with 2% w/w SMP, SCC or WPC showed similar taste and overall acceptability scores; however, samples containing 4% w/w SCC or 4% w/w WPC had the lowest scores.