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Protein‐enriched yoghurt by ultrafiltration of skim‐milk
Author(s) -
Brazuelo Agustin,
Suárez Elena,
Riera Francisco A,
Alvarez Ricardo,
Igesias José R,
Granda Juan
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740690304
Subject(s) - ultrafiltration (renal) , skimmed milk , food science , lactose , chemistry , reverse osmosis , total dissolved solids , chromatography , fermentation , membrane , biochemistry , environmental science , environmental engineering
Ultrafiltration (UF) and reverse osmosis (RO) have been used to increase the total solids of skim‐milk in order to produce a protein‐enriched yoghurt. Milk concentrated by either process can be fermented adequately, but RO does not change the proportions of milk components. Ultrafiltration with 10 kDa cut‐off membranes, allows us to obtain concentrated milk with different protein/lactose ratios. Ratios of 1–2–1–3 lead to a good textured yoghurt with up to 35% more proteins than commercial products.