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Minimising generation of acid whey during Greek yoghurt manufacturing

Published online by Cambridge University Press:  22 June 2017

Gangani Uduwerella
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia
Jayani Chandrapala*
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia
Todor Vasiljevic
Affiliation:
Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee campus, VIC 3030, Australia
*
*For Correspondence; e-mail: Janage.Chandrapala@vu.edu.au

Abstract

Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made to commercially available products. Increasing protein content in regular yoghurt reduced the amount of acid whey during whey draining. This protein fortification also enhanced the Lb. bulgaricus growth rate and proteolytic activity. Best structural properties including higher gel strength and lower syneresis were observed in the Greek yoghurt produced with 20 g/100 g initial milk total solid compared to manufactured or commercially available products, while acid whey generation was lowered due to lower drainage requirement.

Type
Research Article
Copyright
Copyright © Proprietors of Journal of Dairy Research 2017 

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