Milk proteins also have important biological functions. The functional properties of proteins, including water binding capacity, gelling, emulsifying or foaming properties, affect the physicochemical and organoleptic properties of the food produced. Nutritionally, they are a building material and a source of essential amino acids for normal growth and development of the body. Milk proteins are considered the richest source of nutritional and functional ingredients in the diet. Lactoferrin has a positive effect on the durability of the product.Īccording to the recommendations of the Food and Agriculture Organization (FAO) in cooperation with the World Health Organization (WHO), European citizens should consume daily milk and dairy products (kefir, sour milk, yoghurt, cheese) due to its high nutritional value and beneficial health effects on the human body. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Storage research made it possible to determine the direction of changes taking place in the products. Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. bulgaricus and Streptococcus thermophilus. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on Lactobacillus delbrueckii subsp. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage.
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