High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v).Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared.The control was made from whole milk, fortified with skim milk powder at 12% (w/v).
The blended premixes were pasteurized at 74ºC for 4 hus726040als214 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC.After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 el falcon boss kit hours.The effect of the fortification on physico-chemical and sensory properties was investigated.
Protein content increased to 8.50% at 45% egg white utilization.Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control.
Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable.The yoghurt was rated as having better sensory appeal as compared to the control.