Protein structures formation of dairy systems with micellar casein concentrate in Greek yogurt technology
Authors:
Marina V. Kaledina, Viktorya P. Vitkovskaya, Maria I. Shramko, Ivan A. Evdokimov, Daria A. Shemaykina
Abstract:
Greek yogurt is a product with a high protein content. The traditional technology of its production involves draining part of the whey from fermented milk in a cloth bag; in industry, this process has been replaced by mechanical separation of the whey using a centrifugal separator or membrane filtration. An alternative method involves enriching milk with protein concentrates, which avoids the formation of acid whey and simplifies the technology. This work is aimed at studying the effect of micellar casein concentrate on the technology and characteristics of Greek yogurt. To obtain Greek yogurt with the desired protein level, skim milk and micellar casein concentrate (MCC) Lactoprima Pro produced by BaltMilk (Lithuania) were used. The protein content in the model protein systems varied from 7.5 to 9.0 g per 100 g of product in 0.5 g increments. A study of the fermentation process of Greek yogurt showed that with an increase in the dose of MCC, the acidification process intensifies due to a change in the buffer capacity of the mixture and general acidification with an increase in the content of chemically acidic casein. It was noted that an increase in the protein content led to an increase in the ultimate shear stress and viscosity of the samples. At the same time, an increase in the dose of MCC in model protein systems contributed to a decrease in the proportion of whey proteins, an increase in the casein content and, as a result, reduced the water-holding capacity of the clots. Organoleptic assessment showed that with a protein content above 8 g per 100 g, the taste worsens, probably due to excessive compaction of the clot and a feeling of syneresis in the oral cavity. The studies showed that enrichment of milk with micellar casein concentrate can be a good alternative to the method of producing Greek yogurt with mechanical separation of moisture, but it is necessary to take into account the maximum threshold for adding protein.
Keywords:
Greek yogurt; micellar casein concentrate; protein fortification; rheological properties; viscosity; water-holding capacity
For citation:
Kaledina M.V., Vitkovskaya V.P., Shramko M.I., Evdokimov I.A., Shemaykina D.A. Protein structures formation of dairy systems with micellar casein concentrate in Greek yogurt technology. Индустрия питания|Food Industry. 2025. Vol. 10, No. 2. Pp. 57–66. DOI: 10.29141/2500-1922-2025-10-2-6. EDN: RXOAGY.
