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Food Science and Technology QUESTION #5927
Question 1
The minimum required protein content of yoghurt in most standards is typically achieved by:
  • Adding sodium caseinate
  • Fortifying with skim milk powder (SMP) or whey protein concentrate (WPC) to increase total MSNF✔️
  • Increasing fermentation time
  • Reducing the fat content
Correct Answer Explanation
To ensure proper gel formation and meet protein standards (\(\geq 2.7\text{–}3.2\%\) protein), milk is often standardized by adding SMP or WPC to increase total MSNF. This also improves texture, body, and reduces syneresis.