Abstract
The aim of the study was to investigate the effect of ultrafiltration (UF) process on quality of cow milk plain set yoghurt. Direct UF of cow skim milk and highly concentrated UF cow skim milk retentate addition were used to adjust the total solids (TS) of yoghurt milk, at two different UF concentration levels (UFCLs). Ultrafiltered (approximately to 1.5 and 2 fold) cow skim milk/ equivalent 5 fold UF skim milk retentate added cow skim milk were standardized to 3.3% fat and 13.8% TS. Yoghurts were prepared by inoculating with 2% yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus) and analyzed for chemical composition, spontaneous whey syneresis, water holding capacity, textural and sensory attributes. Protein, lactose and ash percentages of yoghurt prepared from direct UF milk were 5.27±0.04, 4.20±0.03 and 0.82±0.02, whereas, in yoghurt prepared from retentate added milk were 5.18±0.02, 4.28±0.03 and 0.84±0.01, respectively at 1.5 fold UFCL, which had optimum quality product. The values were not significantly different in yoghurt made by direct UF concentrated milk compared to retentate added milk. Further, it was observed that protein percentage increased and lactose content progressively decreased significantly ( p Tropical Agricultural Research and Extension 16(3): 2013: page 74-80
Highlights
Yoghurt is perhaps the most popular fermented dairy product as witnessed by its worldwide distribution. Horiuchi et al (2009) reported that the global sales of yoghurt in year 2006 were approximately US$ 40 billion
Fat, and titratable acidity were maintained approximately same in all the samples of yoghurt
Even though it was observed that protein content was higher, while lactose and ash contents were lower in yoghurt prepared with direct UF concentrated milk compared to yoghurt prepared with retentate added milk, none of the constituents showed statistically significant difference with the UF process
Summary
Yoghurt is perhaps the most popular fermented dairy product as witnessed by its worldwide distribution. Horiuchi et al (2009) reported that the global sales of yoghurt in year 2006 were approximately US$ 40 billion. Horiuchi et al (2009) reported that the global sales of yoghurt in year 2006 were approximately US$ 40 billion. According to a recent research conducted by Global Industry Analysts Inc., it was predicted that by 2015, global yoghurt consumption will reach 20.6 million tons, equaling US$ 67 billion in sales. Yoghurt is retailed in one of the three physical states, namely set, stirred and fluid/drinking (Tamime and Robinson, 1999) according to the method of production and the physical structure of co-. NARAYANA NMNK: QUALITY YOGHURT USING ULTRAFILTRATION tion of protein interaction in milk, addition of texturing starters etc. Some of these methods are of limited use with the increased consumer demand towards more „natural‟ product with no additives and stabilizers
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