Effect of production process and flavor additions on Greek yogur

Abstract

Greek yogurt has become increasingly popular among consumers in recent years because of its high protein and low fat properties. There are two main processes for the production of Greek yogurt, i.e. whey filtration process and non-whey filtration process. The whey filtration process is to separate the whey from the regular yogurt; the non-whey filtration process is to add whey protein to the regular yogurt to increase the protein content of the yogurt. In China, due to the short time of developing Greek yogurt, the utilization efficiency of whey is not high, so the production is still mainly based on non-filtered whey process. At this stage, many companies have developed various flavors of Greek yogurt to meet the consumers' demand for different flavors and tastes of Greek yogurt. In this paper, by comparing the raw material ratios and processes of plain Greek yogurt with fruit flavored Greek yogurt, rose flavored Greek yogurt and chia seed Greek yogurt, the results obtained show that the added flavor additives have a small effect on the raw material ratios of Greek yogurt production, and the nature of the added flavor additives will have an effect on the time they are added in the production, resulting in a product with uniform texture and smooth taste.