*2.4. Yogurt Preparation*

Yogurts were made with UHT (Ultra High Temperature) whole cow milk (fat 3.6%; protein 3.1% and carbohydrates 4.6%) and natural yogurt was purchased from a local market (Madrid, Spain). Yogurts were prepared in a Thermomix (Vorwerk & Co., Wuppertal, Germany). Firstly, the milk was heated to 40–45 ◦C while stirring for 3 min, followed by the addition of natural yogurt and stirring for 5 min. Later, the tested ingredients were added, and the mixture was subsequently stirred for another 5 min to constitute the different samples. The temperature was maintained during the mixing steps. For each 100 mL of milk, 12.5 g of natural yogurt and different concentrations of the tested ingredients were added, in order to maintain the same concentration of wall material and hydrolysate present in the microencapsulated hydrolysate. Four lots of yogurts were then obtained: control yogurt (without additional ingredients; lot YC); yogurt with the addition of 2.1 g maltodextrin (wall material; lot YMD); yogurt with the addition of 1.4 g of free protein hydrolysate (lot YH) and yogurt with the addition of 3.5 g of microencapsulated hydrolysate (lot YHEn, composed of 2.1g MD and 1.4 g of hydrolysate). Later, the formulations were transferred to disposable plastic cups of 100 mL and incubated at 43 ◦C until reaching pH 4.6 [26]. The yogurts were stored under refrigeration (6 ± 1 ◦C) for 7 days.
