Quality Characteristics of Calcium Fortified Yogurt Prepared with Milk Mineral
نویسندگان
چکیده
This study was conducted to evaluate the potential use of milk mineral (MM) as calcium source for production calcium-fortified yogurt. MM composed 83% minerals, 7.5% lactose, 3.3% protein, and < 1% fat. Calcium (Ca) content in about 46%; calcium: phosphorous ratio 1.28:1. The aqueous solubility Ca increased with decrease pH; at pH 4 5 98% 53%, respectively. Ca-fortified yogurt up 200 mg Ca/100 mL did not show significant differences acid number viable cells; however, viscosity significantly (p<0.05) increase levels. Microstructure analysis using confocal scanning laser microscopy indicated that protein network became denser increasing fortification MM. There no difference sensory quality between control yogurts. Therefore, could be used yoghurt without compromising characteristics
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ژورنال
عنوان ژورنال: Journal of dairy science and biotechnology
سال: 2022
ISSN: ['2733-4554', '2733-4562']
DOI: https://doi.org/10.22424/jdsb.2022.40.2.57