Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein-fortified set yoghurt) using polymerised whey protein as a co-thickening agent

A new Chinese Laosuan Nai (protein-fortified set yoghurt) was developed using polymerised whey protein (PWP, 0.4%, w/v) as a co-thickening agent. The prototype was analysed for physiochemical, textural, sensory properties and probiotic survivability and compared with a commercial sample. Experimental yoghurts were significantly higher in pH, protein content, hardness and viscosity (P<0.01). Microstructure indicated a uniform and denser protein network. Probiotics remained stable for Bifidobacterium during a 10-week storage period. Results indicated that polymerised whey protein may be a novel protein-based co-thickening agent for making Chinese Laosuan Nai.