processing of synbiotic yoghurt based on the retentate and whey protein concentrate enrichers

in this study, the effect of retentate and whey protein concentrate in different concentrations on the properties of low fat synbiotic yoghurt was studied. retentate samples containing different concentrations of the three concentrations ( 0.5 , 0.75 and 1 %) and whey protein concentrate ( 0.2 , 0.3 and 0.4 %) were prepared and characterized in terms of physicochemical , rheological and sensory and survival of lactobaculus casei bacteria at 1 , 7 and 15 days after production was evaluated. all of the samples added the amount of 0.6% inulin as prebiotic ingredient.control samples did not add any combination of enrichment. the results showed that the increase in acidity during storage. compared with control samples containing whey protein concentrate , yogurt sample containing retentate due to the presence of minerals and vitamins, such as vitamin b groups of more lactobaculus casei were counted. the results showed that the viscosity was lowest in the control . on the other hand , during the storage period , a slight increase in viscosity was observed . the sensory evaluation showed that sample retentate synbiotic formulated with 0.5 % by the highest score of all quality indicators were examined.