Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders

✍ Scribed by Guzm�n-Gonz�lez, Marta; Morais, Federico; Amigo, Lourdes

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 153 KB
• Volume: 80
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(200003)80:4<433::aid-jsfa545>3.0.co;2-b

✦ Synopsis

Yoghurt forti®cation with caseinates, co-precipitate and blended dairy powders in a low-fat yoghurt model system was studied. These dairy products were characterised for pH, moisture, lactose, mineral and protein fractions. Milk proteins were characterised by polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing (IEF). Minerals such as Na, Ca, K and Mg were analysed by atomic absorption spectroscopy. Yoghurts were formulated using a skimmed milk concentrate as a milk base enriched with different dry dairy products up to 43 g kg À1 protein content. The percentage of skimmed milk concentrate replaced with dry dairy products in the mix was between 1.37 and 6.35%. Yoghurts enriched with caseinates had higher viscosity and syneresis index (56.81 Pa s and 548.8 g kg À1 respectively) than yoghurts based on concentrated skimmed milk forti®ed with co-precipitate (39.00 Pa s and 392.9 g kg À1 ) or blended dairy products (33.25 Pa s and 431.8 g kg À1 ). One blended dairy product was tested to manufacture low-fat yoghurt on an industrial scale, yielding good rheological properties (high viscosity-consistence, 37.77 Pa s, and low syneresis index, 450 g kg À1 ) and lower cost than traditional enrichment with skimmed milk powder.