Manufacture of Nonfat Yogurt from a High Milk Protein Powder

Abstract

Nonfat yogurts were manufactured from skim milk fortified with a new high milk protein powder. The powder, containing approximately 84% milk protein, was added to skim milk to obtain 5.2 to 11.3% total protein, 11.1 to 15% total solids, and 1.6 to 7.9% lactose in the yogurt mix. Mixes were homogenized, pasteurized at 90 degrees C for 10 min, and fermented with a yogurt culture at 42 degrees C to pH 4.6. Controls were made from the same skim milk fortified with NDM to approximately 14% total solids. Yogurts made with the protein powder and containing 5.6% protein were similar in firmness to the control and had good flavor when fresh and after 2 wk of storage. Yogurts with more than 5.6% protein were too firm and had an astringent flavor. Acetaldehyde content of all yogurts was comparable with that of the control, and fat content ranged from .18 to .33%. As the protein content of yogurts increased, the porosity of yogurts, as seen by scanning electron microscopy, decreased. Good quality nonfat yogurts can be produced by supplementing skim milk with a high milk protein powder up to 5.6% protein. The added protein assists in providing a firm body and minimal whey separation without the use of stabilizers.