{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T20:43:37Z","timestamp":1786999417626,"version":"build-2736575974"},"reference-count":36,"publisher":"Cambridge University Press (CUP)","issue":"3","license":[{"start":{"date-parts":[[2019,8,19]],"date-time":"2019-08-19T00:00:00Z","timestamp":1566172800000},"content-version":"unspecified","delay-in-days":18,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"published-print":{"date-parts":[[2019,8]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    This research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (\n                    <jats:italic>P<\/jats:italic>\n                    &lt; 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe\n                    <jats:sup>2+<\/jats:sup>\n                    -chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.\n                  <\/jats:p>","DOI":"10.1017\/s0022029919000499","type":"journal-article","created":{"date-parts":[[2019,8,19]],"date-time":"2019-08-19T05:24:28Z","timestamp":1566192268000},"page":"361-367","source":"Crossref","is-referenced-by-count":9,"title":["Set-style yoghurts made from goat milk bases fortified with whey protein 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