Effect of Skimmed Milk Powder Addition on Selected Quality Properties of Fresh Cheeses and Natural Yogurts
Simona Janoušek Honesová, Eva Samková, Lucie Hasoňová, Kristina Hradilová, Tereza Janů, Lada Švecová, Eva Baldíková, Jan BedrníčekAbstract
Fermented dairy products, due to their nutritional properties, are suitable matrices for further enrichment. This work examined the effect of skimmed milk powder (SMP) addition (0, 3, 6, and 9%) on selected physicochemical, rheological, and organoleptic properties of fresh cheeses and natural yogurts. With increasing SMP content, protein content increased in both products, while fat content decreased. In cheeses, this trend was reflected in increased hardness. In yogurts, higher protein and total solids content led to a significant increase in viscosity (from 1.070 to 3.714 mPa·s). A strong correlation was observed between total solids and viscosity. SMP affected the acidity of both products and the colour of the cheeses, especially yellowness. Sensory evaluation showed that the addition of SMP significantly affected the organoleptic properties (consistency and taste) of both products. Optimal consumer acceptance was achieved at 3–6% in cheeses and 6–9% in yogurts. Further research could focus on the impact of SMP on shelf-life, specific textural characteristics, and consumer acceptance across a broader range of formulations.