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Use of ultrafiltration and reverse osmosis to improve goats' milk yogurt
Author(s) -
MARSHALL VALERIE,
ELBAGOURY EKRAM
Publication year - 1986
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1986.tb02367.x
Subject(s) - food science , aroma , starter , ultrafiltration (renal) , reverse osmosis , chemistry , acetaldehyde , skimmed milk , whole milk , chromatography , biochemistry , membrane , ethanol
Acid and acetaldehyde production from yogurt starter was compared in goats' milk fortified by ultrafiltration (UF), reverse osmosis (RO) and addition of goats' milk powder. Starter activity was impaired when milk was concentrated by RO and aroma was poor in milk fortified by addition of dried milk, while yogurts made from milk concentrated by UF had good acidity and aroma. Threonine (0.1%) addition to unfortified milk and milk fortified by dried milk or UF produced yogurts with high levels of the aroma compound acetaldehyde.