REDUCED YOGURT SYNERESIS USING ULTRAFILTRATION AND VERY-HIGH TEMPERATURE HEATING

Syneresis was significantly reduced in yogurt prepared from UF-concent rated skim milk and heated between 100 and 130 degrees C compared with heating to 140 degrees C or vat heating at 82 degrees C for 20 min. T he reduction in syneresis occurred without the use of stabilizer addit ion. Whey protein denaturation increased as the heat treatment increas ed to a maximum denaturation level in the vat heated samples. The perc entage of whey protein denaturation did not, however, correlate with t he degree of syneresis. Water holding capacity of the UF-concentrated yogurt did not significantly change over all the heat treatments given .