Physiochemical, textural, sensory properties and probiotic survivability of Chinese Laosuan Nai (protein‐fortified set yoghurt) using polymerised whey protein as a co‐thickening agent

A new C hinese L aosuan N ai (protein‐fortified set yoghurt) was developed using polymerised whey protein ( PWP , 0.4%, w/v) as a co‐thickening agent. The prototype was analysed for physiochemical, textural, sensory properties and probiotic survivability and compared with a commercial sample. Experimental yoghurts were significantly higher in p H , protein content, hardness and viscosity ( P < 0.01). Microstructure indicated a uniform and denser protein network. Probiotics remained stable for B ifidobacterium during a 10‐week storage period. Results indicated that polymerised whey protein may be a novel protein‐based co‐thickening agent for making C hinese L aosuan N ai.