Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

Abstract

The feasibility of applying ultrafiltration (UF) to concentrate a yoghurt base prior to fermentation during Greek yoghurt manufacturing was studied as a way of minimising acid whey (AW) generation. Two Greek yoghurts were prepared by concentrating a milk base through UF to 13.8% and 17.5% (w/w) (GY‐2, GY‐3). Production of GY‐3 resulted in zero AW discharge, while the GY‐2 production discharged 78% lower AW compared to the control (GY‐1). GY‐2 exhibited a hard gel structure, low syneresis, maximum viscosity properties and a high protein and fat content. Applying both, UF and straining, resulted yoghurts with required structural attributes while substantially reducing the generation of AW.

Cheese whey exploitation in Brazil: a questionnaire survey

“…The disposal of untreated whey in the environment can lead to high oxygen demand, waterproofing, eutrophication, and toxicity (Mann et al, 2019). Ot can be used for a variety of purposes, such as biological treatments (aerobic and anaerobic digestion), fermentation (ethanol, hydrogen or lactic acid), membrane separation (protein concentrates or lactose production), soil fertilization, among others (Ahmad et al, 2019;Kelly, 2019a, b;Uduwerella et al, 2018). The disposal in soil is a major cause for environmental concern, once it affects its physicochemical characteristics (Yadav et al, 2015).…”

Probiotic Yogurt with Brazilian Red Propolis: Physicochemical and Bioactive Properties, Stability, and Shelf Life

“…The control of pH in yogurt is very relevant, since it influences the syneresis by the excessive repulsion between charges (Molina et al., ). Also, the pH decrease affects the dissociation of casein micelle and reformation of a three‐dimensional protein network (Uduwerella, Chandrapala, & Vasiljevic, ). In addition, acidity is one the most important parameters in the perception of flavor in yogurt, and the desirable pH of yogurt is typically close to 4.4.…”

“…The presence of protein–lipid matrix in fermented milks contributes to the viability of probiotics throughout refrigerated storage and during the passage through the gastrointestinal (Silva et al., ). Also, the rheological properties of yogurt are affected by its dry matter content and the type of protein present in the yogurt gel matrix (Uduwerella et al., )…”

Evaluation of the thermodynamic viability of the formation of benzyl alcohol and toluene from benzoates in milk and fruit yoghurts

“…Great amounts of dairy products world‐wide (Aryana and Olson ) show the significance of this investigation. Recent studies in respect of yoghurts substantiate methods for increasing antioxidant activity (Liu ) as well as methods for improving sensory parameters, and structural attributes (Uduwerella et al ). However, there are no data in respect of the evaluation of redox substances of milk and milk desserts as reducers of benzoic acid and toluene from benzoates.…”