Fresh
buffalo
milk
was
standardized
to
1.2
g
fat
100
g
−1
milk.
Low-fat,
yogurts
were
fortified
with
whey
protein
concentrates
(WPCs)
1
g
100
g
−1
,
Ca-
caseinates
(Ca-Cns)
1
g
100
g
−1
,
and
spirulina
(
Spirulina
platensis
)
1
g
100
g
−1
powders
and
their
potential
effect
on
the
different
quality
character
-
istics
were
studied.
Total
solids,
ash,
and
fat
contents
were
high
in
low-fat
yogurt
added
with
spirulina
powder,
while
protein
content
was
high
in
low-
fat
yogurt
enriched
with
WPCs.
The
highest
level
of
antioxidant
activity
(
P
<
0.05)
corresponded
to
low-fat
yogurt
containing
spirulina
powder,
which
had
high
total
phenolic
compound
content.
In
WPCs-fortified
low-fat
yogurts,
the
gel
exhibited
a
various
structure
with
a
fine
network;
and
it
contained
very
small
pores
in
size.
The
highest
scores
of
sensory
properties
(
P
<
0.05)
were
observed
in
low-fat
yogurt
enriched
with
WPCs.