Casein Hydrolysate and Casein-Iron Chelate as Natural Bioactive Compounds for Yoghurt Fortification

The aim of the study was to apply the bioactive components casein hydrolysate and casein-iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from Yarrowia lipolytica yeast and subjected to chelating process with Fe2+ ions. Both preparations were introduced to yoghurt production as additives for elevation of dry matter by 2%. The control yoghurt was produced with the addition of skim milk powder. In the prepared experimental yoghurts, the content of dry matter [DM], protein, fat, as well as iron contents were determined. The conducted studies showed that in all analyzed yogurts, DM content was at a similar level, while the protein content was significantly (p < 0.05) higher in the variant containing 2% casein-iron chelate. In yoghurts with the casein-iron chelate as a bioactive compound, the iron concentration was about 61.5-123 times higher than in yoghurt with the addition of skim milk powder. It was shown that during storage the addition of casein-iron chelate positively influenced the number of analyzed microbe groups.

Automated summary

The study aimed to investigate the effects of adding casein hydrolysate and casein-iron chelate on the parameters of yoghurt. The results showed that adding 2% casein-iron chelate significantly increased the protein and iron contents of the yoghurt, and had a positive impact on the microbial community.