Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt

In this study, we investigated the effect of casein (CN) to whey protein (WP) ratios (4:1, 3:1, 2:1, and 1: 1) on gelation properties and microstructure of low-fat yogurt made with reconstituted skim milk with or without addition of whey protein concentrate. The rheological properties (storage modulus, G; yield stress; and yield strain) of the obtained low-fat yogurt were greatly enhanced, the fermentation period was shortened, and the microstructure became more compact with smaller pores as the CN: WP ratio decreased. When CN: WP was 2:1 or 1:1, the obtained yogurt coagulum showed higher G and greater yield stress, with more compact crosslinking and smaller pores. In addition, the more of skim milk powder was replaced by whey protein concentrate, the more disulfide bonds were formed and the greater the occurrence of hydrophobic interactions during heat treatment, which can improve the rheological properties and microstructure of low-fat yogurt.