THE LOSSES OF NUTRIENTS DURING THE PRODUCTION OF STRAINED (TORBA) YOGURT

A traditional method has been used in the production of Torba yoghurt (a strained yoghurt produced from cow's, goat's or sheep's milk) and t his is based on straining with a special cloth bag. In this study, the losses of nutrients during the straining of yoghurt were as follows: 51.8% thiamin, 60.5% riboflavin, 7.28% protein, 0.77% fat, 71.1% lacto se, 70.2% sodium, 68.2% potassium, 65.6% calcium and 50.2% phosphorus. Among the amino acids the least loss occurred in the amount of tyrosi ne (2.24%) and the loss of histidine was highest (11.4%). (C) 1998 Els evier Science Ltd. All rights reserved.