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The aim of this research was to evaluate the effect of the addition of whey protein concentrate (WPC) on the viability of Lactobacillus acidophilus and Bifidobacterium longum and on postacidification throughout the shelf life of fat‐free yogurts, and also to analyse the sensory characteristics of the products. Postacidification was not significantly changed by the addition of WPC, but was decreased by Lactobacillus bulgaricus inoculation. WPC did not influence the viability of the lactic acid bacteria ( L. bulgaricus and Streptococcus thermophilus ), but it improved the growth and survival of the micro‐organisms L. acidophilus and B. longum , especially the former. The panellists did not identify significant differences ( P < 0.05) of the yogurts due to the addition of WPC.
Antunes et al. (Wed,) studied this question.
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