Manufacture of yoghurt from milk fortified with whey powder

Mehanna, N. M.; Gonc, S.

When yoghurt was prepared, using 2% starter, from milk fortified with 0, 0.2, 0.6 and 1% dried whey resp., the titratable acidity increased during manufacture from 0.15, 0.15, 0.16 and 0.17% initially to 0.19, 0.18, 0.23 and 0.26% after 2 h, and 0.50, 0.60, 0.72 and 0.72% after 5 h; acidity was 0.73, 0.73, 0.78 and 0.84% in the fresh yoghurt, 0.80, 0.80, 0.91 and 0.91% after storage for 5 days, and 1.12, 1.12, 1.23 and 1.26% after 10 days.