Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation

Yoghurts are generally enriched with dairy protein powders. This research developed a cheese-fortified yoghurt – yogucheese. First, Emmental cheese was dispersed into submillimetre particles by melting it in hot paste of gelatinised corn starch, or waxy rice milk, forming melted base (MCB). MCB mixed further milk different proportions, before addition starter culture and fermentation. The products were then characterised terms macronutrient composition physical properties. new yoghurts had firmer gel structure, lower syneresis higher viscosity than controls, stable for 14 days.