Optimization of Yogurt Production Using Demineralized Whey

Autor: Maricê Nogueira de Oliveira, Ana Lúcia Barretto Penna, Renato Baruffaldi
Rok vydání: 1997
Předmět:
Zdroj: Journal of Food Science. 62:846-850
ISSN: 1750-3841
0022-1147
Popis: The effect of three independent fermentation variables: demineralizedwhey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0and 3.0%) and mix treatment temperature (85; 90 and 957C) was studied.Fermentation time to reach pH 4.3, instrumental consistency and ap-pearance, visual consistency and taste of the product were evaluated.Product consistency increased as mix treatment temperature increasedand demineralized whey powder decreased. The powder had a strongerinfluence on instrumental consistency than did temperature. Appearancewas better when whey powder was used at 1.4 to 1.6%. Visual consis-tency decreased as whey powder increased but addition of demineralizedwhey powder did not negatively affect yogurt flavor.Key Words: yogurt, demineralized whey, fermentation, lactic acid, sen-sory INTRODUCTION W HEY has some nutritional qualities not found in other foods(Anonymous, 1996). It has a high concentration of mineralswhich change yogurt milk ionic strength, make it unsuitable asa bacterial medium and make the water holding of the proteinsinadequate. Researchers have tried to fortify yogurt and otherfermented beverages with whey protein. However, they foundsome modifications in the taste of the final product (Reyna,1977; Shahani and Mathur, 1978; Vitti and Vale, 1987).In yogurt manufacture, one of the most important steps is toincrease total solids content in order to provide better consis-tency, texture and creaminess. One method used is the additionof milk solids as either milk powder or whey powder (Todoricand Savadinovic, 1973; Mehana and Gonc, 1988; Tamime andRobinson, 1991; Huffman, 1996).In many countries yogurt is classified according to fat content(full, medium or low). However, the most widely used classi-fication is based on physical structure of the coagulum (Rob-inson and Tamime, 1975; Rasic and Kurmann, 1978; Tamimeand Deeth, 1980). One of the most important factors in desirableproduct characteristics is the lactic starter culture. This shouldbe composed of two microorganisms
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