Abstract:
Effect of heat treatm ent (80°C/30 min and 85°C/30 min) of yoghurt milk base fortified with 5 fold ultrafiltered cow
skim milk retentate on physicochemical, physical, textural and sensory properties of plain set yoghurt was
investigated. Spontaneous whey syneresis was not observed in yoghurt made employing any of the milk base heat
treatments. Whey protein denaturation, W ater holding capacity and textural attributes of yoghurt were significanly
(p<0.05) higher at 85°C/30 min compared to 80°C/30 min heat treatm ent to milk base. Body and texture and overall
acceptability scores of yoghurt were significantly (p<0.05) higher at 85°C/30 min heat treatm ent compared to
80°C/30 min to milk base, while other sensory attributes did not show any difference. Hence, 85°C/30 min was
observed to be better than 80°C/30 min heat treatment to yoghurt milk base for the production of good quality plain
set yoghurt.
