Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage

Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients lactic acid bacteria (LAB), which contribute most to acceptance quality of yogurt. In this study, low-fat buffalo yogurts (LFBY) were produced enrichment 1% (w/w) whey protein concentrate (WPC) Ca-caseinate (Ca-CN). Yogurts analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated gas chromatography-mass spectrometry) during cold storage for 21 days. enriched WPC Ca-CN had higher total solids, contents, pH values. A 36 components identified in all yogurts. Acetic acid, butanoic acetaldehyde, acetoin, 2,3-butanedione, ethanol, 1-heptanol found significant amounts mainly contributed properties. Interestingly, focused that improve taste LFBY+WPC than plain LFBY or LFBY+Ca-CN The Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus viable counts or/and LFBY+Ca-CN. Conclusively, exhibited best properties component concentrations. microstructure was less compact dense, regular, tiny pores long individualized casein filaments other treatments. samples caused structure coarse control