EFFECT OF MEMBRANE CONCENTRATED COTTAGE CHEESE WHEY ON YOGURT PRODUCTION

Authors
KAILASAPATHY K NGUYEN M KHAN MM HOURIGAN JA
Citation
K. Kailasapathy et al., EFFECT OF MEMBRANE CONCENTRATED COTTAGE CHEESE WHEY ON YOGURT PRODUCTION, Food Australia, 48(6), 1996, pp. 281-284
Citations number
15
Categorie Soggetti
Food Science & Tenology
Journal title
Food Australia → ACNP
ISSN journal
10325298
Volume
48
Issue
6
Year of publication
1996
Pages
281 - 284
Database
ISI
SICI code
1032-5298(1996)48:6<281:EOMCCC>2.0.ZU;2-#
Abstract
Cottage cheese whey was concentrated to 26.2% total solids by ultraosm osis. Yoghurt mixes were prepared with skim milk powder (SMP) and with part of the SMP replaced with whey concentrate. Chemical, physical an d sensory properties were assessed. Up to 20% of the milk solids non-f at in a yoghurt formulation with SMP could be replaced with the whey c oncentrate to obtain a satisfactory yoghurt.