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. 2024 Dec 29;14(1):66.
doi: 10.3390/foods14010066.

The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt

Hao Shi  1 , Kalev Freeman  2 , Eric Kawka  3 , Monique McHenry  4 , Mingruo Guo  1
Affiliations

The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt

Hao Shi et al. Foods. .

Abstract

Goat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and popularity. This study aimed to investigate the effect of polymerized whey protein (PWP) on mitigating the hempy flavor of HE-infused goat milk yogurt and its impact on the physicochemical properties, microstructure, and probiotic survivability. Goat milk yogurt samples were infused with either nothing (plain flavor), HE, HE plus whey protein isolate, or HE plus PWP. Compared with plain goat milk yogurt, the addition of PWP in HE goat milk yogurt greatly improved the viscosity. The sensory evaluation results (N = 19) indicated that PWP significantly improved the consistency and decreased the hempy flavor of HE goat milk yogurt, although there was no difference in consumer acceptance. The microstructure analysis revealed that adding PWP formed a compact gel network compared to the irregular open protein matrixes in other groups. In conclusion, PWP not only improved the consistency of goat milk yogurt but was also useful in mitigating the hempy flavors of HE-infused goat milk.

Keywords: flavor; goat milk yogurt; hemp extract; polymerized whey protein; probiotics.

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Conflict of interest statement

All the authors are the inventors and have filed patent on this work (#WO 2023/235740 A2). Author Eric Kawka is employed by the company Cattis Scientific. He participated in the investigation, resources, and funding acquisition in the study. Dr. Eric Kawka provided hemp extract for the study and performed analyses of CBD in the samples. The company does not play a role in this study. The authors declare that this study received funding from the Cannabis Science and Education (CASE) Institute, Vermont. The funder had no involvement in the study design, collection, the review of this article, or the decision to submit it for publication. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Flow chart of yogurt samples preparation.
Figure 2
Figure 2
Changes in pH and titratable acidity of goat and cow milk yogurt during storage. Ctrl: control group; HE: hemp extract; PWP: polymerized whey protein isolate; WPI: unheated whey protein isolate.
Figure 3
Figure 3
Changes in titratable acidity of goat and cow milk yogurt during storage. Ctrl: control group; HE: hemp extract; PWP: polymerized whey protein isolate; WPI: unheated whey protein isolate.
Figure 4
Figure 4
Survivability of Lactobacillus acidophilus LA-5 in both goat and cow milk yogurt during storage. Ctrl: control group; HE: hemp extract; PWP: polymerized whey protein isolate; WPI: unheated whey protein isolate.
Figure 5
Figure 5
Survivability of Bifidobacterium BB-12 in both goat and cow milk yogurt during storage. Ctrl: control group; HE: hemp extract; PWP: polymerized whey protein isolate; WPI: unheated whey protein isolate.
Figure 6
Figure 6
Scanning electron microscopy (SEM) photographs of goat milk yogurts and cow milk yogurt: (a) goat milk yogurt control, (b) goat milk yogurt with HE, (c) goat milk yogurt with HE and WPI, (d) goat milk yogurt with HE and PWP, (e) cow milk yogurt control, (f) cow milk yogurt with HE, (g) cow milk yogurt with HE and WPI, (h) cow milk yogurt with HE and PWP. S.T: Streptococcus thermophilus; Lb: Lactobacillus; arrow in red: space voids.
Figure 7
Figure 7
The percentage of “Yes” responses for the attributes in both cow and goat milk yogurt from the CATA test. Ctr: control group; HE: hemp extract; PWP: polymerized whey protein isolate; WPI: unheated whey protein isolate.
See this image and copyright information in PMC

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