Developing New High-Protein-Content Traditional-Type Greek Yoghurts Based on Jersey Cow Milk

Abstract

In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey cows raised in Evrofarma S.A. dairy facilities were monitored and compared to Holstein Friesian milk over a six-month period. Subsequently, a new traditional-type Greek yoghurt was prepared using Jersey cow milk andthe physicochemical, microbiological and sensory properties were monitored throughout its shelf time and compared to commercially available traditional-type Greek yoghurts made with Milk Protein Concentrate powder (MPC)-fortified Holstein Friesian milk. Our study confirmed the significantly higher fat (29.41%), protein (20.6%) and calcium content (19.9%) compared to Holstein Friesian milk. The new yoghurt demonstrated several technological advantages and shared similar physicochemical properties with the commercially available products. Importantly, high protein concentration (4.03 g/100 g) was documented without the addition of MPC. Finally, the new yoghurt was accepted during the preliminary sensory evaluation, while similar scores with the commercially available products were noted during the texture, flavour, aroma and overall quality assessment.

Keywords

• jersey cow milk
• holstein friesian cow milk
• traditional greek yoghurt
• milk protein
• calcium