ffect of increasing solids non-fat milk and calcium chloride in physicochemical and sensory properties concentrated yoghurt

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 4, Issue 1 - Serial Number 7, April 2008   

Document Type: Research Article

DOI: 10.22067/ifstrj.v4i1.1786

Authors

Mostafa Mazaheri Tehrani^{* 1}; Seyed Mohammad Ali Razavi²; Hamed Talakar

¹Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Regarding many disadvantages of traditional method to produce concentrated yoghurt, several
attempts have been done for mechanization of process in industrial scale. Using membrane systems
especially ultra filtration is one of these methods. In this survey, method to produce direct
concentrated yoghurt, fresh milk was concentrated to 19% SNF by ultra filtration method then diluted
to 13 and 16 % SNF by adding skim milk. In these samples, Fat content was standardized to 5% and
samples were incubated after inoculation with starter to reach acidity 1.6. Moreover the effect of
adding calcium chloride in 0 and 0.01% levels was investigated. Results showed that characteristics
such as incubation time, synersis, taste and texture score and adhesive force decreased by increasing
SNF but firmness increased. Also adding calcium chloride didn’t have any significant effect on
measured characteristics.
Key words: Yoghurt, Concentrated, Ultra-filtration, Calcium Chloride
∗Corresponding