Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. (October 2016)

• Record Type: Journal Article
• Authors: Gyawali, Rabin; Ibrahim, Salam A.
• Is Part Of: Trends in food science & technology. Volume 56(2016)
• Page Start: 61
• Page End: 76
• Publication Date: 2016-10
• Subjects: Greek yogurt -- Acid whey -- Water holding capacity -- Hydrocolloids -- Gums -- Proteins -- Processing conditions; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2016.07.013
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Greek yogurt is one of the most popular products in the overall yogurt category and has gained immense popularity due to its higher nutritional values compared to traditional yogurt. Greek yogurt is defined as a strained yogurt in which yogurt is concentrated by removing acidic whey from the solid part. This process creates large volumes of acid whey as by-product that cannot be readily utilized nor disposed of easily. Scope and approach: The dairy industry has been seeking a solution to the problem related to acid whey production. Here, we discuss several factors, especially hydrocolloids that have the potential to limit the quantity of acid whey in Greek yogurt production by playing a major role in the water retention capacity of yogurt products. In addition, the impact of yogurt processing conditions on acid whey production is discussed. Key findings and conclusions: Hydrocolloids, though still largely unexplored, could have potential benefit of helping to minimize acid whey production if used as additives in Greek yogurt. Moreover, through the optimization of yogurt processing conditions, acid whey production could also be reduced. Highlights: Greek yogurt creates large volumes of acid whey. Certain hydrocolloids have significant role in water holding capacity and have potential to reduce the quantity of acid whey. Acid whey production also depends on yogurt processing methods. The production of acid whey could be influenced by homogenization, incubation time and temperature, and culture type.