Yoghurt for athletic people

Buffaloe's concentrated yoghurt was made by using different levels of Na-caseinate or wheat germ [0.5%, 1.0% and 1.5%]. The obtained concentrated yoghurt of the all treatments had sufficient energy which is suitable to consume during training or sporting time. Concentrated yoghurt fortified with 1.0% Na-caseinate or 0.5% wheat germ gave the highest score for flavour, body and texture and appearance. ATB culture was used in this work