ABSTRACT Fresh buffalo milk was standardized to 1.2 g fat 100 g−1 milk. Low-fat, yogurts were fortified with whey protein concentrates (WPCs) 1 g 100 g−1, Ca-caseinates (Ca-Cns) 1 g 100 g−1, and spirulina (Spirulina platensis) 1 g 100 g−1 powders and their potential effect on the different quality characteristics were studied. Total solids, ash, and fat contents were high in low-fat yogurt added with spirulina powder, while protein content was high in low-fat yogurt enriched with WPCs. The highest level of antioxidant activity (P < 0.05) corresponded to low-fat yogurt containing spirulina powder, which had high total phenolic compound content. In WPCs-fortified low-fat yogurts, the gel exhibited a various structure with a fine network; and it contained very small pores in size. The highest scores of sensory properties (P < 0.05) were observed in low-fat yogurt enriched with WPCs.

中文翻译：

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富含浓缩乳清蛋白、酪蛋白酸钙和螺旋藻的功能性低脂酸奶的表征

摘要 新鲜水牛奶被标准化为 1.2 g 脂肪 100 g−1 牛奶。低脂酸奶添加了浓缩乳清蛋白 (WPC) 1 g 100 g−1、酪蛋白钙 (Ca-Cns) 1 g 100 g−1 和螺旋藻 (Spirulina platensis) 1 g 100 g−1 粉末和研究了它们对不同质量特性的潜在影响。添加螺旋藻粉的低脂酸奶的总固体、灰分和脂肪含量较高，而富含 WPC 的低脂酸奶的蛋白质含量较高。最高水平的抗氧化活性（P < 0.05）对应于含有高总酚类化合物含量的螺旋藻粉的低脂酸奶。在WPCs强化低脂酸奶中，凝胶表现出具有精细网络的各种结构；它包含非常小的孔径。感官特性的最高分（P < 0.