High‐Protein Bovine Yogurt: Where Do Traditional Structure–Function Principles Need to Adapt or Apply?

The growing demand for healthy diets and wellness has led to significant interest in the development of high-protein yogurts. Milk proteins, particularly caseins and whey proteins, are essential for human nutrition and play a critical role in the formation of the yogurt gel network during fermentation. Recent advances in rheological and microstructural analyses have enhanced our understanding of the complex dairy matrix, revealing its role in determining yogurt functionality. Despite progress, the structure-function relationship in high-protein yogurts remains underexplored, particularly regarding the effects of protein composition, mineral content, casein micelle hydration and voluminosity, culture type, temperature (during ingredient processing, milk heat treatment, and fermentation), pH, and processing methods. Moreover, the interactions between protein-protein, protein-mineral, and protein-lactose components in high-protein-low-fat systems and their impact on protein aggregation and network formation are not fully understood. These uncertainties highlight the need for further experimental research to elucidate the intricate dynamics at play. Given the rapidly evolving understanding of the dairy matrix and the increasing number of emerging studies in the field, further investigation into the factors influencing the production of high-protein yogurts, as next-generation quality dairy products, is warranted.