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Skyr and skyrwhey

Skyr and skyrwhey

Milk Industry, UK 90(3): 29

A method of skyr manufacture involves culturing pasteurized skim milk at 40 degrees C with 0.01-0.1% fresh skyr (Streptococcus thermophilus, Lactobacillus bulgaricus and L. helveticus) and addition of rennet to produce curd of pH 4.65, followed by further culturing at 17 degrees C over 16-18 h to a final pH of 4.4 and separation of the curd by centrifugation. The whey is subjected to ultrafiltration and the retentate with whey proteins is re-incorporated into the skyr curd.

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