Uduwerella Gangani, Chandrapala Jayani, Vasiljevic Todor
Advanced Food Systems Research Unit,College of Health and Biomedicine,Victoria University,Werribee campus,VIC 3030,Australia.
J Dairy Res. 2017 Aug;84(3):346-354. doi: 10.1017/S0022029917000279. Epub 2017 Jun 22.
Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made to commercially available products. Increasing protein content in regular yoghurt reduced the amount of acid whey during whey draining. This protein fortification also enhanced the Lb. bulgaricus growth rate and proteolytic activity. Best structural properties including higher gel strength and lower syneresis were observed in the Greek yoghurt produced with 20 g/100 g initial milk total solid compared to manufactured or commercially available products, while acid whey generation was lowered due to lower drainage requirement.
希腊酸奶是一种广受欢迎的乳制品，在生产过程中会产生大量酸性乳清作为副产品。对该物流进行后处理是该行业的主要关注点之一。本研究的目的是通过添加乳蛋白浓缩物来控制初始牛奶总固体含量（15、20或23克/100克），从而减少乳清排出量。从技术角度对这种调整进行了研究，包括发酵剂培养性能、制成的希腊酸奶和产生的酸性乳清的化学和物理性质。并与市售产品进行了比较。增加常规酸奶中的蛋白质含量可减少排乳清过程中酸性乳清的量。这种蛋白质强化还提高了保加利亚乳杆菌的生长速率和蛋白水解活性。与制成品或市售产品相比，在初始牛奶总固体为20克/100克的情况下生产的希腊酸奶具有最佳的结构特性，包括更高的凝胶强度和更低的脱水收缩率，同时由于排水需求降低，酸性乳清的产生量也减少了。
