Did you know that a special protein might make yogurt creamier, healthier, and better for your gut?
This study looked into using polymerized whey protein (PWP) in yogurts made from goat and cow milk. The researchers discovered that PWP significantly enhanced the texture, creating a smooth, firm structure that many people prefer. Additionally, the protein boosted the survival of probiotics, the friendly bacteria in yogurt that support a healthy digestive system. This breakthrough offers a natural way to improve yogurt quality, making it more enjoyable to eat while amplifying its health benefits.
Full text: Hao Shi, Kalev Freeman, Eric Kawka, Monique McHenry, Mingruo Guo, The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt, Foods 2025, 14(1), 66, https://doi.org/10.3390/foods14010066 (registering DOI).