Narayana Mudiyanselage Nayana Kumari NARAYANA, Vijay Kumar GUPTA

Quality of Plain Set Yoghurt as affected by Levels of Ultrafiltration Concentration of Milk and Inoculum of Yoghurt Culture

Quality of plain set yoghurt was investigated by varying levels of ultrafiltration concentration of cow skim milk (1-without ultrafiltration, 1.5 and 2 folds) andinoculum (2, 2.5 and 3%) of yoghurt culture (Lactobacillus delbrueckiisubsp. bulgaricusand Streptococcusthermophilus1:1). Titratable acidity development and pH reduction were significantlyfaster during incubation of yoghurt with increasing ultrafiltration concentration level and inoculum level. Increased ultrafiltration concentration level decreased spontaneous whey syneresis,but increased water holding capacity and firmness of the product significantly. Body & texture and overall acceptability scores were significantlybetter in yoghurts prepared from 1.5 fold concentrated milk irrespective of the inoculum level studied. Inoculum level did not show any significant effect on the quality of yoghurt, but higher inoculum level decreased theincubation period significantly. Optimized product was obtained with 1.5 fold concentrated skim milk standardized to 3.3% fat and incubated with 2% inoculum level in about five and a half hour of incubation. Optimized product had 13.60±0.02% total solids,3.31±0.01% fat, 5.27±0.04% protein, 4.20±0.03% lactose and 0.82±0.02% ash. Whey syneresis, water holding capacity and firmness in optimized product were nil, 63.49% and 1.89 N, respectively. Thus, high quality plain yoghurt could be prepared by employingultrafiltration, without addition of stabilizers, which is otherwise widely used commercially for the manufacture of yoghurt to control its wheyingoffand body

PDF

___

Abrahamsen RK, Holmen TB. 1980. Yoghurt from hyperfiltrated, ultrafiltrated and evaporated milk and from milk with added milk powder. Milchwissenschaft, 35: 399-402.

Amatayakul T, Halmos AL, Sherkat F, Shah NP. 2006. Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14 % total http://dx.doi.org/10.1016/j.foodhyd.2005.02.015 Hydrocoll, 20: 314-324.doi:

Anonymous. 2005. Manual of methods of analysis of foods (milk and milk products). Directorate general of health services, Ministry of health and family welfare, Government of India, New Delhi. 36-37.

Anonymous. 2014. Global Yoghurt Market 2014-2018, available at: http://www.technavio. com/ report/global-yogurt-market 2014- 2018.

Becker T, Puhan Z. 1989. Effect of different processes to increase the milk solids non-fat content on the rheological properties of yoghurt. Milchwissenschaft, 44: 626-629.

Anonymous. 1977. Determination of fat by ther Gerber method - Milk products. IS: 1224 (part II) - 1977. Bureau of Indian Standards, Manak Bhavan, New Delhi.

Anonymous. 1981a. Rapid examination of milk. In: Handbook of Food Analysis (SP: 18 - Part XI): Dairy Products. Bureau of Indian Standards, Manak Bhavan, New Delhi. 5-20.

Anonymous. 1981b. Chemical examination of milk. In: Handbook of Food Analysis (SP: 18 - Part XI): Dairy Products. Bureau of Indian Standards, Manak Bhavan, New Delhi. 21-44.

Doleyres Y, Schaub L, Lacroix C. 2005. Comparison of the functionality of exopolysaccharides produced in situ or added as bio ingredients on yogurt properties. J Dairy Sci, 88: 4146- 4156.doi: http://dx.doi.org/10.3168/jds.S0022-0302(05)73100-3

El-Gazzar FE, Marth EH. 1991. Ultrafiltration and reverse osmosis in dairy technology: a review. J Food Protect, 54: 801-809.

El-Khair AAA. 2009. Production and evaluation of a high protein version of non-fat yoghurt. Res J Agr Biol Sci, 5: 310-316. Harwalkar VR, Kalab M.

Relationship between

microstructure and susceptibility to syneresis in yoghurt made

from reconstituted nonfat dry milk. Food Microstruct, 5: 287- 294.

Hassan AN. 2008. ADSA Foundation Scholar Award: Possibilities and challenges of exopolysaccharide-producing lactic cultures in dairy foods. J Dairy Sci, 91: 1282-1298.doi: http://dx.doi.org/10.3168/jds.2007-0558

Hess SJ, Roberts RF, Ziegler GR. 1997. Rheological properties of nonfat yogurt stabilized using Lactobacillus delbrueckii ssp. bulgaricus producing exopolysaccharide or using commercial stabilizer http://dx.doi.org/10.3168/jds.S0022-0302(97)75933-2 Sci, 80: 252-263.doi:

Horiuchi H, Inoue N, Liu E, Fukui M, Sasaki Y, Sasaki T. 2009. A method for manufacturing superior set yogurt under reduced oxygen conditions. J Dairy Sci, 92: 4112-4121.doi: http://dx.doi.org/10.3168/jds.2008-1747

Kristo E, Biliaderis CG, Tzanetakis N. 2003. Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology. http://dx.doi.org/10.1016/S0308-8146(03)00126-2 Chem, 83: 437-446.doi:

Kumar P, Mishra HN. 2003. Effect of mango pulp and soy milk fortification on the texture profile of set yoghurt made from buffalo http://dx.doi.org/10.1111/j.1745-4603.2003.tb01060.x Stud, 34: 249-269.doi:

Lee WJ, Lucey JA. 2004. Structure and physical properties of yogurt gels: Effect of inoculation rate and incubation temperature. http://dx.doi.org/10.3168/jds.S0022-0302(04)73450-5 Sci, 87: 3153-3164.doi:

Lucey JA. 2001. The relationship between rheological parameters and whey separation in milk gels. Food Hydrocoll, 15: 603- 608.doi: http://dx.doi.org/10.1016/S0268-005X(01)00043-1

Lucey JA. 2002. Formation and physical properties of milk protein gels. http://dx.doi.org/10.3168/jds.S0022-0302(02)74078-2 Sci, 85: 281-294.doi:

Mahdian E, Tehrani MM. 2007. Evaluation the Effect of Milk Total Solids on the Relationship Between Growth and Activity of Starter Cultures and Quality of Concentrated Yoghurt. American-Eurasian J Agri Env Sci, 2: 587-592.

Menefee SG, Overman OR. 1940. Semi-micro Kjeldhal method for determination of total nitrogen in milk. J Dairy Sci, 23: 1177- 1185.doi: http://dx.doi.org/10.3168/jds.S0022-0302(40)92829-6

Mistry VV, Kosikowski FV. 1985. Growth of Lactic acid bacteria in highly concentrated ultrafiltered skim milk retentates. J Dairy Sci, 68: 536-2543.doi: http://dx.doi.org/10.3168/jds.S0022- 0302(85)81134-6

Mistry VV, Kosikowski FV. 1986. A naturally buffered bulk retentate starter from ultrafiltered milk. J Dairy Sci, 69: 945- 950.doi: http://dx.doi.org/10.3168/jds.S0022-0302(86)80485-4

Modler H, Larmond M, Lin C, Froelich D, Emmons DB. 1983. Physical and sensory properties of yogurt stabilized with milk proteins. http://dx.doi.org/10.3168/jds.S0022-0302(83)81809-8 Sci, 66: 422-429.doi:

Narayana NMNK, Gupta VK. 2013. Effect of total milk solid content adjusted by adding ultrafiltered milk retentate on quality of set mango yoghurt. Int J Dairy Tech, 66: 570-575.doi: http://dx.doi.org/10.1111/1471-0307.12081

Penna ALB, Sivieri K, Oliveira MN. 2001. Relation between quality and rheological properties of lactic beverages. J Food Eng, 49: 7-13.doi: http://dx.doi.org/10.1016/S0260-8774(00)00179-5

Premaratne AJ, Cousin MA. 1991. Microbiological analysis and starter culture growth in retentates. J Dairy Sci, 74: 3284- 3292.doi: http://dx.doi.org/10.3168/jds.S0022-0302(91)78514-7

Ranganadhan M, Gupta SK. 1987. Sensory evaluation of dahi and yoghurt. Indian Dairyman, 39: 493-497.

Rönnegard E, Dejmek P. 1993. Development and breakdown of structure in yogurt studied by oscillatory rheological measurements. Lait, 73: 371-379.

Salaun F, Mietton B, Gaucheron F. 2005. Review-Buffering capacity of dairy products. Int Dairy J, 15: 95-109.

Savello PA, Dargan RA. 1997. Reduced yoghurt syneresis using ultrafiltration Milchwisscenschaft, 52: 573-577. high temperature heating.

Sodini I, Remeuf F, Haddad S, Corrieu G. 2004. The relative effect of milk base, starter and process on yoghurt texture: A review. Crit http://dx.doi.org/10.1080/10408690490424793 Sci, 44: 113-137.doi:

Supavititpatana P, Wirjantoro T, Raviyan P. 2009. Effect of sodium caseinate and whey protein isolate fortification on the physical properties and microstructure of corn milk yoghurt. CMU J Nat Sci, 8: 247-263.

Tamime AY, Deeth HC. 1980. Yoghurt: technology and biochemistry. J Food Prot, 43: 939-977.

Tamime AY, Robinson RK. 1999. Yoghurt: Science and Technology, 2nd Edtn. Cambridge Woodhead Publishing Ltd.

Trachoo N, Mistry VV. 1998. Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts. J Dairy Sci, 81: 3163-3171.doi: http://dx.doi.org/10.3168/jds.S0022-0302(98)75882-5