High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.
Amatayakul T, Sherkat F, Shah N. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and eps-producing starter cultures at 9 and 14% total solids. Food Hydrocolloids. 2006. p. 314–24.
2.
Amatayakul T, Sherkat F, Shah N. Syneresis in set yogurt as affected by eps starter cultures and levels of solids. International Journal of Dairy Technology. 2006. p. 216–21.
3.
Amerine A, Pangborn M, Roessler B. Principles of sensory evaluation of food. Academic Press; 1965.
4.
Aoac. Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists; 1990.
5.
Ayar A, Sert D, Kalyoncu I, Yazici F. Physical, chemical, nutritional and organoleptic characteristics of fruit added yogurts. Journal of Food Technology. 2006. p. 44–9.
6.
Becker T, Puhan Z. Effect of different processes to increase the milk solids nonfat content on the rheological properties of yogurt. Milchwissenschaft-milk Science International. 1989. p. 626–9.
7.
Bianchi-Salvadori B, Zambrini A. Bulletin of the idf. fermented milks-science and technology. 1988. p. 115–26.
8.
Bienvenue A, Jiménez-Flores R, Singh H. Rheological properties of concentrated skim milk: influence of heat treatment and genetic variants on the changes in viscosity during storage. Journal of Agricultural and Food Chemistry. 2003. p. 9.
9.
Earle R. Unit operations in food processing. Pergamon press; 1969.
10.
Everett D, Mcleod R. Interactions of polysaccharide stabilisers with casein aggregates in stirred skimmilk yoghurt. International Dairy Journal. 2005. p. 1175–83.
11.
Gisela J. Ellis Horwood series in food science and technology. VHC Publishers; 1985.
12.
Granata L, Morr C. Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product. Journal of Food Science. 1996. p. 331–6.
13.
Guang W, Tong W. Restoration of foaming properties of yolk-contaminated liquid egg white by treating with basic soy protein isolate. Journal of Food Science. 2009. p. 581–7.
14.
Gutierrez M, Takahashi H, Juneja L. Hen eggs. CRC Press Inc; 1997. p. 25–35.
15.
Hashim I, Khalil A, Afifi H. Quality characteristics and consumer acceptance of yogurt fortified with date fiber. Journal of dairy science. 2009. p. 5.
16.
Hoffman J, Flavo M. Protein which is best. Journal of Sports Science and Medicine. 2004. p. 118–30.
17.
Karleskind D, Laye I, Halpin E, Morr C. Improving acid production in soy-based yogurt by adding cheese whey proteins and mineral salts. Journal of Food Science. 1991. p. 999–1001.
18.
Karlsson A, Ipsen R, Schrader K, Ardo Y. Relationship between physical properties of casein micelles and rheology of skim milk concentrate. Journal of Dairy Science. 2005. p. 3784–97.
19.
Kumar P, Mishra H. Mango soy fortified set yoghurt: effect of stabilizer ad-dition on physicochemical, sensory and textural properties. Food Chemistry. 2004. p. 501–7.
20.
Larmond E. Laboratory methods for sensory evaluation of food. Canadian government publishing center; 1987.
21.
Layman D, Rodriguez N. Egg protein as a source of power, strength, and energy. Nutrition Today. 2009. p. 3.
22.
Lewko L, Gornowicz E. Egg albumen quality as affected by bird origin. Journal of Central European Agriculture. 2009. p. 455–64.
23.
Lucey J. Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology. 2004. p. 77–84.
24.
Marth E. Standard methods for the examination of dairy products. 1978.
25.
Washington D. American public health association. Minitab statistical guide version 14. Minitab Inc. Minitab Inc; 2004.
26.
Mistry V, Hassan H. Manufacture of nonfat yogurt from a high milk protein powder. Journal of Dairy Science. 1992. p. 947–57.
27.
Öztürk B, Öner M. Production and evaluation of yogurt with concentrated grape juice. Journal of Food Science. 1999. p. 26.
28.
Parnell-Clunies E, Kakuda Y, Mullen K, Arnott J, Deman D. Physical-properties of yogurt -a comparison of vat versus continuous heatingsystems of milk. Journal of Dairy Science. 1986. p. 2593–603.
29.
Rasic J, Kurmann J. Yoghurt scientific grounds, technology, manufacture and preparation. Technical Dairy Publishing House; 1978.
30.
Remeuf F, Mohammed S, Sodini I, Tissier J. Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt. Milchwissenschaft-milk Science International. 2003. p. 86–90.
31.
Solanki G, Rizvi S. Physicochemical properties of skim milk retentates from microfiltration. Journal of Dairy Science. 2001. p. 2381–91.
32.
Stadelmann W. Encyclopedia of food science and technology. Wiley-Interscience; 1992.
33.
Supavititpatana P, Wirjantoro T, Raviyan P. Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yogurt. Chiang Mai University Journal of Natural Sciences. 2009. p. 247–63.
34.
Tamine A, Deeth H. Yogurt: technology and biochemistry. Journal of Food Protection. 1980. p. 939.
35.
Uysal H, Kilic S, Kavas G, Akbulut N, Kesenkas H. Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder. International Journal of Dairy Technology. 2003. p. 177–81.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
