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Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing
- Uduwerella, Gangani, Chandrapala, Jayani, Vasiljevic, Todor
- International journal of dairy technology 2018 v.71 no.1 pp. 71-80
- fermentation, gels, lipid content, manufacturing, milk, ultrafiltration, viscosity, whey, yogurt
- The feasibility of applying ultrafiltration (UF) to concentrate a yoghurt base prior to fermentation during Greek yoghurt manufacturing was studied as a way of minimising acid whey (AW) generation. Two Greek yoghurts were prepared by concentrating a milk base through UF to 13.8% and 17.5% (w/w) (GY‐2, GY‐3). Production of GY‐3 resulted in zero AW discharge, while the GY‐2 production discharged 78% lower AW compared to the control (GY‐1). GY‐2 exhibited a hard gel structure, low syneresis, maximum viscosity properties and a high protein and fat content. Applying both, UF and straining, resulted yoghurts with required structural attributes while substantially reducing the generation of AW.