Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time

• Published in: Animals (Basel) Vol. 13; no. 10; p. 1610
• Main Authors: Jańczuk, Anna, Brodziak, Aneta, Król, Jolanta, Czernecki, Tomasz
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 11.05.2023; MDPI
• Subjects: Acidity; Amino acids; Antimicrobial agents; Bacteria; Beverages; Cold storage; Dairy products; Diabetes mellitus (non-insulin dependent); Dietary supplements; Durability; Fermented milk products; fermented products; Food; Health promotion; Hygiene; Iron; Laboratories; Lactoferrin; Lactoferrins; Milk; milk proteins; Nutritive value; organoleptic characteristics; Organoleptic properties; Parameters; physical-chemical properties; Proteins; quality; Rheological properties; Starter cultures; texture; Type 2 diabetes; Whey protein; Yogurt; Poland; Germany; Denmark; physical-chemical properties; fermented products; organoleptic characteristics; texture; innovative product; milk proteins; water activity; quality
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani13101610

The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on subsp. and . Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. Storage research made it possible to determine the direction of changes taking place in the products. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Lactoferrin has a positive effect on the durability of the product.