Akalin, Ayse SibelUnal, GulfemDinkci, Nayil2019-10-272019-10-2720181364-727X1471-03071364-727X1471-0307https://doi.org/10.1111/1471-0307.12427https://hdl.handle.net/11454/30639This study investigated the effect of fortification with sodium-calcium caseinate (SCaCN), whey protein concentrate (WPC) or a blend of those ingredients on some properties of probiotic yoghurt. At the beginning of the storage, the highest angiotensin-converting enzyme inhibitory activity (ACEI %) was obtained from yoghurts with SCaCN. However, the levels of proteolytic and ACEI activities were highest in WPC-supplemented yoghurt after 14 and 28days. The highest Bifidobacterium animalis subsp. lactis Bb12 viability was obtained in yoghurts with WPC or the SCaCN-WPC blend. A gradual increase in lactic acid was also obtained in the yoghurts supplemented with WPC or with the SCaCN-WPC blend; there was no increase in acetic acid.en10.1111/1471-0307.12427info:eu-repo/semantics/closedAccessMicrobial survivalProbioticsYoghurtMilk proteinsAngiotensin-converting enzymeBifidobacterium animalis subsplactis Bb12Article71185194WOS:000428328700020Q3