Effect of Skimmed Milk Powder Addition on Selected Quality Properties of Fresh Cheeses and Natural Yogurts

Simona Janoušek Honesová; Eva Samková; Lucie Hasoňová; Kristina Hradilová; Tereza Janů; Lada Švecová; Eva Baldíková; Jan Bedrníček

doi:10.2478/fv-2026-0023

Effect of Skimmed Milk Powder Addition on Selected Quality Properties of Fresh Cheeses and Natural Yogurts

Volume 70 (2026): Issue 3 (September 2026)

By: Simona Janoušek Honesová, Eva Samková, Lucie Hasoňová, Kristina Hradilová, Tereza Janů, Lada Švecová, Eva Baldíková and Jan Bedrníček

Open Access

|Sep 2026

Abstract

Fermented dairy products, due to their nutritional properties, are suitable matrices for further enrichment. This work examined the effect of skimmed milk powder (SMP) addition (0, 3, 6, and 9%) on selected physicochemical, rheological, and organoleptic properties of fresh cheeses and natural yogurts. With increasing SMP content, protein content increased in both products, while fat content decreased. In cheeses, this trend was reflected in increased hardness. In yogurts, higher protein and total solids content led to a significant increase in viscosity (from 1.070 to 3.714 mPa·s). A strong correlation was observed between total solids and viscosity. SMP affected the acidity of both products and the colour of the cheeses, especially yellowness. Sensory evaluation showed that the addition of SMP significantly affected the organoleptic properties (consistency and taste) of both products. Optimal consumer acceptance was achieved at 3–6% in cheeses and 6–9% in yogurts. Further research could focus on the impact of SMP on shelf-life, specific textural characteristics, and consumer acceptance across a broader range of formulations.

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Articles in this issue

DOI: https://doi.org/10.2478/fv-2026-0023 | Journal eISSN: 2453-7837 | Journal ISSN: 0015-5748

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Language: English

Page range: 19 - 27

Submitted on: Jun 24, 2026

Accepted on: Jul 15, 2026

Published on: Sep 30, 2026

Published by: The University of Veterinary Medicine and Pharmacy in Košice

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

chemical composition,

fresh cheeses,

organoleptic properties,

texture,

Related subjects:

Microbiology and virology,

Medicine,

Veterinary medicine

© 2026 Simona Janoušek Honesová, Eva Samková, Lucie Hasoňová, Kristina Hradilová, Tereza Janů, Lada Švecová, Eva Baldíková, Jan Bedrníček, published by The University of Veterinary Medicine and Pharmacy in Košice
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 70 (2026): Issue 3 (September 2026)