Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Uniwersytetu Przyrodniczego we Wrocławiu, ISSN 1505-0297

Domagała J. , Kupiec B. 2003. CHANGES IN TEXTURE OF YOGHURT FROM ULTRAFILTRATED GOAT’S MILK AS INFLUENCED BY DIFFERENT MEMEBRANE TYPES, EJPAU 6(1), #05.
Available Online: http://www.ejpau.media.pl/volume6/issue1/food/abs-05.html

ABSTRACT

The influence of type of ultrafiltration membrane on yoghurt texture produced with ultrafiltrated (UF) milk was investigated. Goat’s milk was concentrated with three membranes of the following pore sizes: 10 kDa, 30 kDa and 100 kDa. Ultrafiltration was carried out to complete 2-fold concentration (v/v) of milk. Concentrated milk was used for production of set yoghurt with Chr. Hansen starter culture YC-180. Yoghurt samples were also produced using unaltered milk. The ultrafiltration process had a significant effect on composition of retentates, sensory evaluation of yoghurts, their viscosity and most of their texture parameters. The type of membrane used influenced significantly dry matter, protein, fat and lactose levels as well as acidity of milk retentates. In consequence sensory evaluation scores, viscosity, hardness and cohesiveness of yoghurt gel were also influenced. The size of membranes had a significant effect on ultrafiltration rate. Goat’s milk for yoghurt can be best concentrat

Key words: texture, ultrafiltration, ultrafiltration membranes, yoghurt

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