Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

This study investigated firmness and syneresis of set yoghurts made at the CN to WP ratios of 4:1, 3:1, 2:1 and 1:1 using non-EPS-, capsular EPS- and ropy EPS-producing starter cultures. The yoghurts were made at 9 and 14% (w/w) total solids. The total solids, total protein, the concentration of lactose and the ratios of CN to WP as well as the proteinʹs profiles (native- polyacrylamide gel electrophoresis) in heated and unheated milk blends were investigated. The level of soluble denatured whey protein aggregates in heated milk was also determined. The concentration of EPS, firmness and level of spontaneous syneresis in set yoghurt were monitored weekly throughout 28 days of storage. The microstructure of the set yoghurt made with milk blends at the CN to WP ratio of 4:1 and using three types of starter cultures was carried out after 1 day of storage. There was no difference in the total solids, total protein and lactose concentration of liquid milk blends, except the CN to WP ratios. There was no difference in whey protein denaturation between milk blends. The level of soluble denatured whey protein aggregates in heated milk blends decreased with reducing CN to WP ratio. The firmness and the level of spontaneous syneresis in set yoghurts decreased as the CN to WP ratios were reduced. The use of EPS-producing starter cultures reduced firmness and syneresis and changed the protein matrix in the microstructure of set yoghurts made at 9% (w/w) total solids compared to the control products. These were not observed in set yoghurts made at 14% (w/w) total solids.