Fermentation of concentrated skim-milk. Effects of different protein/lactose ratios obtained by ultrafiltration-diafiltration
✍ Scribed by Alvarez, F; Argüello, M; Cabero, M; Riera, F A; Alvarez, R; Iglesias, J R; Granda, J
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 275 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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.