Journal of the Science of Food and Agriculture J Sci Food Agric 79:1117±1122 (1999)

Influence of skimmed milk concentrate

replacement by dry dairy products in a low fat
set-type yoghurt model system. I: Use of whey
protein concentrates, milk protein concentrates
and skimmed milk powder
Marta Guzmán-González,1,2* Federico Morais,1 Mercedes Ramos2 and
Lourdes Amigo2
1
Productos Lácteos Frixia SA, Avda de Madrid 8, 45600 Talavera de la Reina, Toledo, Spain
2
Instituto de Fermentaciones Industriales, CSIC, C/Juan de la Cierva 3, 28006 Madrid, Spain

Abstract: Ten commercial samples of dry dairy products used for protein forti®cation in a low fat
yoghurt model system at industrial scale were studied. The products employed were whey protein
concentratres, milk protein concentrates, skimmed milk concentrates and skimmed milk powder
which originated from different countries. The gross chemical composition of these dried products
were determined, including polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing
of the proteins, and minerals such as Na, Ca, K and Mg. Yoghurts were formulated using a skim milk
concentrated as a milk base enriched with different dry dairy products up to a 43 g kgÿ1 protein content.
Replacement percentage of skim milk concentrated by dry dairy products in the mix was between 1.49
and 3.77%. Yoghurts enriched with milk protein concentrates did not show signi®cantly different
viscosity (35.12 Pa s) and syneresis index (591.4 g kgÿ1) than the two control yoghurts obtained only from
skimmed milk concentrates (35.6 Pa s and 565.7 g kgÿ1) and skimmed milk powder (32.77 Pa s and
551.5 g kgÿ1), respectively. Yoghurt forti®ed with the whey protein concentrates, however, was less ®rm
(22.59 Pa s) and had less syneresis index (216 g kgÿ1) than control yoghurts. Therefore, whey protein
concentrates may be useful for drinking yoghurt production.
# 1999 Society of Chemical Industry

Keywords: yoghurt; rheology; whey protein concentrates; milk protein concentrates; skimmed milk powder

INTRODUCTION Quality control of dry dairy products may be

Yoghurt production is mainly a biological process
subject to a degree of variability associated with a
`living system'. There are numerous factors which
affect yoghurt quality including the chemical composi-
tion of the milk and the methods of forti®cation used
to increase the non-fat solids content. Three types of
yoghurts are commercially available: set; stirred, and
drinking yoghurt. Set yoghurt manufacturers are often
faced with fracture of the gel and wheying-off because
this type of yoghurt is fermented in its commercial
package. The most common approach to these
problems is the utilisation of milk modi®ed by the
addition of skim milk powder. Replacement of skim
milk powder by dry dairy products may allow to obtain
a low fat set yoghurt with the same viscosity and less
syneresis, thus achieving acceptance from consumers
at a lower industrial cost.1
dif®cult to achieve since the composition of commer-
cial milk protein products is subject to variation due to
differences in milk composition, processing methods
and conditions strongly affecting protein composi-
tion.2,3
Over the last 10 years, a considerable interest has
arisen in dry dairy products, especially whey protein
concentrates (WPCs), caseinates (CNs) and blended
dairy powders (BDPs). Recently, different studies on
dry dairy products associated with the manufacture of
yoghurt have been reported.4,5 Some of these studies,
however, were performed in laboratories or pilot plant
and to carry them out on an industrial scale would be
dif®cult.
The objective of the present work is the character-
ization of the mineral and protein fractions in whey
protein concentrates, milk protein concentrates, skim

* Correspondence to: Marta Guzmán-González, Instituto de Fermentaciones Industriales, CSIC, C/Juan de la Cierva 3, 28006 Madrid, Spain
E-mail: ifigg46@fresno.CSIC.es
(Received 18 February 1998; revised version 28 October 1998; accepted 15 January 1999)

# 1999 Society of Chemical Industry. J Sci Food Agric 0022±5142/99/$17.50 1117


M GuzmaÂn-GonzaÂlez et al
milk concentrates and skim milk powder and their
potential in¯uence on the rheology of the low fat set
yoghurts forti®ed with these products.
MATERIALS AND METHODS
Samples
Six commercial spray-dried WPCs and two milk
protein concentrates (MPC) manufactured in Ireland,
France, USA, New Zealand and Spain were identi®ed
by a numerical code to maintain con®dentiality.
Information provided by manufacturers indicated that
WPC samples were obtained by ultra®ltration pro-
cesses from sweet dairy whey. Dry dairy products were
stored at 0±5 °C.
Skim milk concentrates (SMC) and skim milk
powder (SMP) were manufactured by Productos
LaÂcteos Frixia (Cantabria, Spain). Fresh milk from
the IgunÄa Valley (Cantabria, Spain) was separated
using a centrifugal separator fat with a working
capacity of 10000 1 hÿ1 (Alfa-Laval, Madrid, Spain)
to yield skim milk with 1 to 10 g kgÿ1 of fat. The skim
milk was pasteurised in a plate pasteuriser Alfa-Laval
(Mod P12, Alfa Laval, Madrid, Spain) operating at
80 °C for 15 s. The concentration was maintained with
a quadruple-effect evaporator (Laguilharre, Epi, San
Sebastian, Spain) to yield a skim milk concentrate
containing approximately 400 g kgÿ1 non-fat solids
(NFS). To obtain the SMP, an SMC was dried by
an atomiser (Mod 010-2523-00-3, Niro, Copenhagen,
Denmark) with an inlet air temperature of 200 °C and
an outlet air temperature of 90 °C. The capacity of
water evaporation was 1200 1hÿ1.
Analytical Methods
The pH (100 g kgÿ1) solutions were measured with a
pH-meter (micro pH 2000, Crison, Barcelona, Spain).
Moisture was determined by drying for 3 h in an oven
at 100±105 °C (International Dairy Federation
26:1964). Fat content was determined by the Gerber
method (International Dairy Federation 9A:1969) and
by the Teichert butyrometric method described by
Casado.6 Ash content was determined by drying at
100±105 °C and ignition of solid materials at 550 °C in
an electric muf¯e furnace. Lactose content was
calculated by difference (total solid- (total pro-
tein ‡ fat ‡ ash)).
Mineral composition (sodium, potassium, calcium
and magnesium) were determined according De la
Fuente and JuaÂrez.7 Sodium and potassium contents
were determined by emission spectroscopy using a
Perkin-Elmer atomic absorption spectrophotometer
(Mod 5100 PC, Norwalk, CT, USA). Calcium and
magnesium were determined by atomic absorption
spectroscopy using the same spectrophotometer with a
multi-element (Ca-Mg-Zn) hollow-cathode lamp.
Total N content (TN) was determined using the
Kjeldahl method according to the AOAC method.8
The non-casein N (NCN), precipitated at pH 4.6, and
non-protein N (NPN), not precipitated with 12%
1118
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trichloroacetic acid were also determined by the
Kjeldahl procedure. Total protein, true protein (TP),
native whey protein (NWP) and denatured whey
protein (DWP) and/or casein protein (CP) were
estimated according to the following expression: total
protein = TN  6.38; true protein = (TN-NPN)  6.38;
native whey protein = (NCN-NPN)  6.38 and de-
natured whey protein and/or casein protein =
(TN-NCN)  6.38.
Protein fractions were characterised by means of
SDS-PAGE using the PhastSystem electrophoresis
equipment (Pharmacia Biotech, Uppsala, Sweden).
SDS-PAGE was performed on 20% homogeneous
precast PhastGels, in accordance with the manufac-
turer's instructions (File No 110 and File No 111).
The relative molecular mass (Mr) of the bands was
determined using a standard protein mixture consist-
ing of phosphorilase b (Mr 94 kDa), bovine serum
albumin (67 kDa), ovalbumin (43 kDa), carbonic
anhydrase (30 kDa), soybean trypsin inhibitor
(20.1 kDa) and a-lactalbumin (14.3 kDa).
Isoelectric focusing was performed using the same
equipment following the method described by Boven-
huis and Verstege.9 Protein bands were stained
according to Pharmacia's fast Coomassie staining
technique (File No 200).
All analyses were carried out in triplicate.
Yoghurt Preparations
The starter culture was an exo-polysaccharide produ-
cing strain (ropy) of Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus (FERMO-
VAC Joghurt V1 serius 1000, Wiesby, Niebull,
Germany) which was maintained at a freezing tem-
perature of ÿ22 °C from its reception until use. The
active starter was produced according to Wiesby
instructions (1996) on an industrial scale (Productos
LaÂcteos Frixia, SA, Talavera de la Reina, Toledo,
Spain).
Three batches of eleven yoghurts were manufac-
tured. SMC diluted up to 31 g kgÿ1 protein level was
used as a milk base.10 Nine yoghurts were enriched by
adding one of the different dry dairy samples at a time
to achieve a ®nal protein content of 43 g kgÿ1 in the
mixes depending on the total protein content of the
product added: Y-3 (SMC ‡ WPC-1); Y-4 (SMC ‡
WPC-2); Y-5 (SMC ‡ WPC-3); Y-6 (SMC ‡ WPC-
4); Y-7 (SMC ‡ WPC-5); Y-8 (SMC ‡ WPC-6); Y-9
(SMC ‡ MPC-1); Y-10 (SMC ‡ MPC-2), and Y-11
(SMC ‡ SMP). Moreover two control yoghurts were
elaborated: Y-1 only from SMC and Y-2 only from
SMP to reach the same protein level (43 g kgÿ1). After
homogenisation the mixes were kept at 2±3 °C over-
night.
A quantity (500 ml) of the enriched mix samples was
prewarmed to 45±50 °C in a microwave oven (Mod R
2V11, Sharp, Spain). All mixes were heated in a water
boiling bath to 88 °C. When this temperature was
reached, the mixes were kept for 4 min 30 s. in the
bath. At the end of this period, the ®nal temperature
J Sci Food Agric 79:1117±1122 (1999)
 10970010, 1999, 8, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199906)79:8<1117::AID-JSFA335>3.0.CO;2-F by Consorci De Serveis Universitaris De Catalunya, Wiley Online Library on [16/02/2024]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
Use of whey and milk protein concentrates in low fat yoghurt

was approximately 95±96 °C. After cooling to 45 °C, Table 1. Gross chemical composition: pH; moisture; fat; lactose, and total

the mixes were inoculated with the active starter at 3% protein, of dry dairy products; whey protein concentrates; milk protein
concentrates; skim milk concentrates, and skim milk powder (g kgÿ1)
(w/w), divided into three equal portions of 125 ml in (average of three determinations)
plastic cups and incubated at 42  1 °C in a fermenta-
tion stove until a 4.6 pH was reached. Samples pH Moisture Fat Lactose Total protein
Yoghurts were stored at 2±3 °C in an industrial
WPC-1 6.36 64.8 21.0 502.8 349.0
refrigerator for three days until rheological determina- WPC-2 6.03 35.7 <0.1 543.9 357.3
tions were made. All experiments were carried out in WPC-3 6.40 76.0 46.2 102.7 741.4
triplicate. WPC-4 7.46 92.0 54.6 83.3 705.6
WPC-5 6.06 40.7 <0.1 160.4 773.3
Rheological determinations WPC-6 6.34 66.8 2.1 73.6 801.3
Four samples of 10 g from mix inoculated with the MPC-1 6.40 68.9 2.1 59.0 833.9
active starter were weighed in a centrifuge tube and MPC-2 6.72 45.5 10.5 97.1 773.9
incubated at the same time as the samples in the plastic SMC 6.75 650.0 10.0 185.0 122.5
cups at 42  1 °C until a 4.6 pH was reached and stored SMP 6.55 33.1 <0.1 533.7 358.6
for three days at 2±3 °C. After fermentation, the tubes WPC, whey protein concentrates.
MPC, milk protein concentrates.
were weighed and centrifuged (350  g, 30 min). Whey
SMC, skim milk concentrates.
drained from the tubes with the same samples was SMP, skim milk powder.
removed and the tubes were weighed again. Syneresis
was expressed as the weight of drained whey per kg
yoghurt. Table 2. Ash and mineral composition: Na; Ca; K, and Mg, of dried dairy

Apparent viscosity of the set yogurts fermented in products: whey protein concentrates; milk protein concentrates; skim milk
concentrates, and skim milk powder (g kgÿ1) (average of three determina-
the plastic cups was measured using a helix drive unit tions)
in a viscometer (Mod ERV-8, Viscometer UK Ltd,
UK) with a T-bar. The helix drive unit was made to go Samples Ash Na Ca K Mg
down until the T-spindle entered 0.4 cm in the gel and
WPC-1 62.4 8.05 3.43 14.65 0.55
then readings were taken at a spindle rotation of WPC-2 63.0 6.18 6.73 14.75 1.16
2.5 rpm. When the spindle reached 0.8 cm from the WPC-3 33.7 5.90 3.42 4.25 0.32
bottom of the plastic cup, it started to go up. The WPC-4 64.5 16.25 2.72 6.10 0.30
viscosity was calculated as the average of the determi- WPC-5 25.5 1.70 4.60 4.48 0.70
nations obtained through the helical path. Measure- WPC-6 56.2 9.90 2.05 8.47 0.23
ments were taken at 5 °C. The helix drive unit was MPC-1 36.1 2.41 10.91 1.57 2.06
designed to slowly lower or raise a viscometer so that MPC-2 73.0 1.73 11.33 3.53 0.09
its rotating shearing element would describe a helical SMC 75.5 5.40 14.31 18.40 1.13
path through the test sample. The results from the SMP 74.5 4.80 6.85 13.70 1.18
apparent viscosity measurements have to be related to WPC, whey protein concentrates.
MPC, milk protein concentrates.
a sensorial assessment, as the aim is for the product to
SMC, skim milk concentrates.
lose its structure before being swallowed. SMP, skim milk powder.

Statistical analysis
For the comparison of the average results of the
different parameters studied in the three batches of the
yoghurts manufactured, the analysis of variance was
carried out using the test of con®dence intervals at
95% according to the Statgraphics 3.0 Computer
Program (Statistical Graphics Corporation, Rockville,
MD, USA).
RESULTS AND DISCUSSION
Characterisation of the fortification substrates
Table 1 shows gross composition, pH, moisture, fat,
lactose and total protein in the different commercial
dry dairy products, while Table 2 shows the mineral
composition of these products. Variations in gross and
mineral composition between the different forti®ca-
tion substrates (WPCs and MPCs) can be attributed
to differences in milk composition and concentration
technology.11,12
The pH values of the solutions are similar to the
results reported by De Wit et al 13 and Banerjee and
Chen.14 The higher moisture content seen in WPC-4
could be due to storage conditions. The products with
high-protein content appear to be much more hygro-
scopic and need more care during storage.13 Total
protein content values in these products were similar
to those given by the manufacturers.
Ash and lactose contents in WPCs decrease when
protein content increases during ultra®ltration of
whey. In the case of WPC-4 and WPC-6, however,
this did not occur, perhaps because sodium chloride or
other salts were added to the WPCs, before or after
spray drying, in order to increase their gelling proper-
ties.15 This fact was con®rmed by the higher Na and K
content in these products (Table 2). WPC-2 had a Ca
content twice as high as that in WPC-1 with the same
total protein, thus possibly showing that calcium was
added intentionally to WPC-2, or this product came
from whey obtained from cheese making with a great
quantity of CaCl2 before coagulation or from cheese

J Sci Food Agric 79:1117±1122 (1999) 1119

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M GuzmaÂn-GonzaÂlez et al

Samples TN NCN NPN TP NWP DWP NWP TP DWP TP

WPC-1 54.7 51.9 4.0 323.7 305.8 17.9 0.94 0.06

WPC-2 56.0 43.3 4.7 327.1 246.1 81.0 0.75 0.25
WPC-3 116.2 104.8 5.2 708.1 635.4 72.7 0.90 0.10
WPC-4 110.6 87.1 4.6 676.5 526.5 149.9 0.78 0.22
WPC-5 121.2 116.6 5.8 736.6 707.2 29.3 0.96 0.04
WPC-6 125.6 102.6 3.5 779.3 632.5 146.7 0.81 0.19
MPC-1 130.7 13.4 1.4 825.2 76.8 748.4 a 0.09 0.91 a
MPC-2 121.3 10.9 0.9 767.9 63.5 704.4 a 0.08 0.92 a
SMC 19.2 3.8 0.6 118.7 20.4 98.3 a 0.17 0.83 a
SMP 56.2 7.6 2.0 345.6 35.5 310.1 a 0.10 0.90 a
TN, total nitrogen.
Table 3. Composition of the nitrogen (total NCN, non-casein nitrogen.
nitrogen, non-casein nitrogen, non-protein NPN, non-protein nitrogen.
nitrogen) and protein fractions (true protein, TP, true protein.
native whey protein, denatured whey NWP, native whey protein.
protein, and casein and denatured whey DWP, denatured whey protein.
a
protein (g kgÿ1)) in the dry dairy products: DWP, casein and denatured whey protein.
whey protein concentrates; milk protein WPC, whey protein concentrates.
concentrates, skim milk concentrates, and MPC, milk protein concentrates.
skim milk powder (average of three SMC, skim milk concentrates.
determinations) SMP, skim milk powder.

with acid fermentation. Pierre et al 16 pointed out that pared to SMP, the higher amount of native whey
physico-chemical pretreatments combined with the protein for MPCs can be attributed to differences in
addition of calcium led to considerable variations in the concentration technology used.
the ef®ciency of the micro®ltration used to remove Fig 1 shows the electrophoretic pattern from the six
residual lipids from whey. In fact, WPC-2 as well as WPCs. WPCs contained, in decreasing order of Mr
WPC-5 had only traces of fat content and were the bands for the whey proteins: lactoferrin (Lf); bovine
products with the highest levels of calcium. Magne- serum albumin (BSA); immunoglobulin G (IgG); b-
sium content was very low in all cases except in WPC- Lactoglobulin (b-LG), and a-Lactalbumin (a-LA). As
2. well as these major bands, other diffuse bands with an
MPC had a variable amount of ash content. MPC-1 Mr close to 28 kDa are observed in all the WPCs
had the lowest ash and lactose content and the highest analysed except in WPC-6. In some of the WPCs,
protein content. This fact would con®rm that these WPC-3, WPC-4, WPC-5 and WPC-6 (Fig 1, lanes 4,
products were obtained by ultra®ltration of skim milk. 5, 6 and 7), an additional diffuse band with an Mr of
Calcium content in both of the two MPCs was higher 36 kDa was also observed. This band was present in
than in SMP, however, showing that as the ultra®ltra- WPCs with the highest values for TP content.
tion process took place before the manufacture of The band with an Mr of 36 kDa may correspond to a
these products, their colloidal calcium content became b-LG dimer, aggregates of a-LA or b-LG with other
concentrated. Potassium content in MPCs was sig-
ni®cantly lower than in SMP and could be used as an
index of ultra®ltration for different products. On the
other hand, magnesium content in MPC-1 was two
times higher than in SMP. MPC-2, however, had a
very low magnesium level. In both MPCs, the sum of
Ca and Mg concentrations were similar, so these
products were probably enriched with divalent salts to
improve their functional properties.
Results showing the nitrogen fraction and different
proteins as well as the native whey protein/true protein
(NWP/TP) and denatured whey protein/true protein
(DWP/TP) ratios are summarised in Table 3. TP
levels might be affected by the amount of NPN in
WPCs. Total protein values from WPC-1 and WPC-2
fell to 7.25 and 8.45%, respectively, thus showing that
the values of protein given by the manufacturers do not Figure 1. SDS-polyacrylamide gel electrophoretic patterns of whey protein

take into account the NPN. Few differences were
found compared with ratios obtained from data
published by De Wit et al 13 working with WPCs and
Rhom and Schmid4 working with MPCs. As com-
concentrates (WPC) (lane 2 to lane 7). Lane 1, molecular weight standards
containing phosphorilase b (Mr 94 kDa), bovine serum albumin (67kDa),
ovalbumin (43kDa), carbonic anhydrase (30 kDa), soybean trypsin inhibitor
(20.1 kDa) and a-lactalbumin (14.3 kDa); lane 21, WPC-1; lane 3, WPC-2;
lane 4, WPC-3; lane 5, WPC-4; lane 6, WPC-5; lane 7, WPC-6.

1120 J Sci Food Agric 79:1117±1122 (1999)

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Use of whey and milk protein concentrates in low fat yoghurt

Table 4. Protein (total protein, casein and denatured whey protein, and native whey protein), mineral composition (Na, K, Ca and Mg) and rheological properties
(viscosity and syneresis index) of the following yoghurts: yoghurt containing only skim milk concentrate (Y-1); yoghurt containing only skim milk powder (Y-2);
yoghurt containing skim milk concentrate and whey protein concentrates (Y-3 to Y-8); yoghurt containing skim milk concentrate and milk protein concentrates (Y-9
and-Y-10), and yoghurt containing skim milk concentrate and skim milk powder (Y-11)

Control: Y-1 Control: Y-2 Yoghurts containing SMC Yoghurts containing SMC Y-11 (SMC and
Parameters (SMC) (SMP) and WPCs (Y-3 to Y-8) and MPCs (Y-9 and Y-10) SMP)

Nitrogen fractions (g kgÿ1)

Total protein 43 43 43 4.3 43
DWP*/total protein 0.843a 0.898b 0.605c 0.815a 0.818a
NWP/total protein 0.158a 0.102b 0.395c 0.183a 0.181a

Mineral elements (g kgÿ1)

Na 0.75a 0.58b,c 0.71a 0.56c 0.70a,b
K 2.55a 2.03b,c 2.04c 1.85b 2.38a
Ca 1.97a 1.64b 1.49c 1.58b 11.63b
Mg 0.16a 0.14b 0.12c 0.14b 0.17a

Rheological properties
Viscosity (Pa s) 35.60a 32.77a 22.59b 35.12a 33.73a
Syneresis index (g kgÿ1) 565.7a,b 551.5a,b 216.0c 591.4b 496.6a
DWP*, casein and denatured whey protein.
NWP, native whey protein.
a±c Mean within rows without a common following letter are signi®cantly different (p < 0.05).
WPC, whey protein concentrates.
MPC, milk protein concentrates.
SMC, skim milk concentrates.
SMP, skim milk powder.

proteins that could not be removed in spite of the
reducing conditions. Hurley et al 17 observed a b-LG
dimer at approximately 36 kDa, even under reducing
conditions in skim milk samples heated at 85 °C.
Therefore, b-LG has a free cysteine sulphydryl group
arising from either residue 119 or 121. Denaturation
of b-LG induced by temperature, pH, denaturants or
inorganic ions facilitates aggregation with other b-LG
molecules or with other proteins.18 Alichanidis et al 19
showed that b-LG enhanced the heat activation of
milk proteinase (plasmin) by catalysing denaturation
and aggregation via an S±S bond mechanism. Matsu-
domi et al 20 have suggested that the formation of
soluble aggregates of b-LG is facilitated by the
coexistence of BSA during heating. The variation in
the amount of these bands in this relatively unde®ned
zone may affect the functional characteristics of the
product.11
As well as the major whey proteins, MPCs and SMP
contained casein proteins: as2-CN; as1-CN; b-CN,
and k-CN (data not shown). As conclusion, a simple
view of the SDS-PAGE plates allows us to distinguish
the whey proteins and the caseins present in dry dairy
products and reveals qualitative differences in their
protein composition
A powerful electrophoretic technique, such as iso-
electric focusing (IEF), able to separate very similar
proteins, for instance, different genetic variants which
differ in only one or a few residues of amino acids, also
allowed the characterisation of the protein fractions in
dried dairy products. In WPCs, the main bands
correspond to b-LG B, b-LG A and a-LA B. In some
WPC samples, other bands were observed with
isoelectric points (pI) between b -CN A2 and as1-CN
that were more intense in WPC-4 and WPC-6 (results
not shown). The results obtained by IEF were in
agreement with those obtained by SDS-PAGE for
WPCs, MPCs and SMC.
Yoghurt composition and rheological properties
Results for mineral composition and rheological
properties from yoghurts prepared with different
substrates are shown in Table 4. Values for the ratio
between casein ‡ denatured whey protein and total
protein (DWP*/TP) were lower and signi®cantly
different in yoghurts formulated with WPC than in
yoghurts made with ingredients containing casein. Y-2
made from SMP also had a signi®cantly different ratio
from the yoghurts made with MPC and this could be
due to a small difference in the composition from the
SMP.
Mineral composition of yoghurts formulated with
WPCs is always signi®cantly different from that of
yoghurts made with SMP, SMC and MPC for K, Ca
and Mg. In the case of Na content, however, yoghurts
with WPCs had similar values to those seen in Y-1 and
Y-11.
A signi®cant effect (p < 0.05) was observed for the
viscosity and syneresis index of the yoghurts from the
addition of WPCs and MPCs. Yoghurts containing
WPCs had lower viscosity and syneresis values than
the other yoghurts. These results are in agreement
with those reported by Modler et al 1 who found that
casein-based products tended to produce ®rmer gels
with less syneresis than yoghurts forti®ed with whey
protein. Modler and Kalab,21 using electron micro-
scopy studies, showed that yoghurts prepared with
casein, SMP and MPC exhibit a high degree of

J Sci Food Agric 79:1117±1122 (1999) 1121


M GuzmaÂn-GonzaÂlez et al
Figure 2. Relationship between syneresis (g kgÿ1) and viscosity (Pa s) for
yoghurts: * Y-1; * Y-2; & Y-3; & Y-4; ~ Y-5; ~ Y-6; ! Y-7; ! Y-8; ◊ Y-9;
^ Y-10; ~!
Y-11.
fusioned micelles compared to yoghurts stabilised with
WPCs. Yoghurts prepared with WPCs were generally
softer and suffered less syneresis than the other
yoghurts.
A plot of syneresis index and viscosity from yoghurts
is shown in Fig 2. Besides the differences between
yoghurts enriched with WPCs (group 1) and yoghurts
forti®ed with ingredients containing casein (group 2),
some differences among yoghurts forti®ed with differ-
ent WPCs can be observed. Generally, as the protein
content increased in the WPCs used in the yoghurt
formulation, a higher viscosity index was obtained,
except for Y-6. Y-4 forti®ed with WPC-2 had the
highest syneresis value probably due to the high
DWP*/TP ratio and the high Ca and Mg content
with respect to the other WPCs, while Y-8 forti®ed
with WPC-6 had the lowest syneresis and low mineral
content (Table 4). WPCs enhanced the water binding
capacity of the yoghurt coagulum, thereby in¯uencing
its viscosity and syneresis characteristics.22
The great diversity among the different dry dairy
products and the inter-batch variation in composition
of them used for yoghurt enrichment made necessary a
rigorous characterisation of the protein fraction and
mineral composition of these products because they
have a decisive importance not only in the fermenta-
tion gelling process but also in the type of gel obtained.
Set yoghurts prepared with SMP, SMC and MPC
exhibit higher values of viscosity and more syneresis
than yoghurts prepared with WPCs. Thus, set
yoghurts forti®ed with WPCs were softer and suffered
less syneresis than control yoghurts. WPCs may be
useful for drinking yoghurt production.
ACKNOWLEDGEMENTS
Part of this work was supported by the Comunidad de
Madrid (Project 06G/47/96). MG was the recipient of
a Fellowship from the Consejo Superior de Investiga-
ciones Cientõ®cas (CSIC) and Productos LaÂcteos
Frixia, Spain.
1122
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