Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yogurt

Three types of yoghurts were elaborated from different milk mixtures and treatments: thermal-treated skim milk enriched with skim milk powder (CY); thermal-treated skim milk enriched with liquid micellar casein concentrate (TTY) and high-pressure treated skim milk enriched with liquid micellar casein concentrate (HPY). The effects of composition and treatments on the final yoghurt and the evolution over the storage time (28 d) at 4 C were studied. According to the results, HPY showed low syneresis, high firmness, and moderate viscosity. These findings reveal the potential application of HP technology in the production of yoghurts with high-protein content.