Development of a yogurt powder formulation that can produce a recombined product with physicochemical and rheological properties similar to those found in commercial Greek-style yogurts

Abstract

Greek yogurt (GY) is known as strained or concentrated form with total solids (TS) of at least 22.0% and 14.3% for full and fat free, respectively. TS are increased, in traditional GY, by “draining off” whey after milk fermentation by typical mixture of yogurt bacteria. Current studies were designed to eliminate “draining off” in GY by new formulation using different combination of milk protein concentrate (MPC-85% protein), whey protein isolate (WPI-90% protein), sodium caseinate (SC) and milk permeate powder (MPP- 3.3% protein and 85.5 % lactose). A one-block full factorial design 3*2 and response surface methodology were used to define the effect of milk ingredients and technological parameters used in new formulation on the rheological and physicochemical properties (RPP) of the experimental GY. Experimental analyses showed that GY can be formulated and manufactured from selective mixture of dry dairy ingredients with RPP similar to commercial products used as a reference in these studies.