Defatted milk was ultraÐlteredÈdiaÐltered in a 20 kDa polysulphone Ñat membranes UF unit to obtain concentrated milk with di †erent protein/ lactose ratios. Di †erent samples of concentratedÈdiaÐltrated milks with protein concentration between 4É7% and 8É9% and lactose concentration between 2É7 and 0É8% (protein/lactose ratios between 1É7 and 9É5) were fermented (L actobacillus bulgaricus and Streptococcus thermophilus) to obtain yoghurt-like products. Firmness of the coagulum as well as pH, colony count and organoleptic test were considered in the Ðnal products. Concentrated-diaÐltrated milk with lactose and protein contents lower than 2% and 6É5%, respectively, lead to a very liquid product. Enriched protein low-lactose fermented milks can be obtained by this technology.1998 SCI. ( J Sci Food Agric 76, 10È16 (1998)
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