Acetaldehyde Production Rate in Yoghurt Made from Ultrafiltered Skim Milk

Abstract

The chemical composition, acetaldehyde content and sensory attributes of yoghurts produced from ultrafiltered milk retentates and normal yoghurt made with skim milk powder were studied and compared in triplicate. Ultra filtrated yoghurts had more content of acetaldehyde, protein, lactic acid and total solid than control but lactose content and syneresis were at lower level. The amount of produced acetaldehyde was dependent to the protein amount. Acetaldehyde production was increased by increasing the protein content. The quantity of acetaldehyde decreased during the storage of yoghurt. Ultra filtrated yoghurts showed higher sensory scores than control. Yoghurt made from ultra filtrated retentate with 13.5 total solid and 5.3 % protein got the highest rating for all sensory properties and was comparable with one of the most acceptable yoghurts produced in Iran.