Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality

Abstract

This study aims to optimize the utilization of whey, a significant dairy by-product from paneer production, in whey-based yogurt preparation. The primary goal is to identify the optimal ratio of skim milk powder and stabilizer (pectin) to minimize syneresis, a critical quality parameter, while preserving sensory attributes. Six formulations varying in skim milk powder (5-8%) and pectin (0-1%) were meticulously crafted and underwent sensory analysis alongside a control yogurt. The findings reveal that the inclusion of skim milk powder markedly influences syneresis reduction, showcasing a quadratic relationship. By employing response surface methodology and sensory evaluation, an optimal formulation comprising 8% skim milk powder and 0.06% stabilizer emerged, boasting superior sensory properties and mitigated syneresis. Furthermore, the study meticulously analyzed the composition of the optimized formulation, unveiling specific content percentages for total solid, pH, acidity, protein, fat, total ash, and lactose. Additionally, the research assessed the storage stability of the optimized product over a 10-day refrigerated period, tracking alterations in pH, acidity, and syneresis. Results indicated a gradual decline in pH coupled with an increase in acidity and syneresis, highlighting the importance of monitoring product attributes during storage. This investigation contributes valuable insights into maximizing whey utilization in yogurt production, ensuring both product quality and stability. The optimized formulation not only minimizes syneresis but also maintains sensory excellence, offering a promising avenue for the valorization of dairy by-products and enhancing sustainability within the dairy industry.

Keywords

• whey
• paneer
• yoghurt
• stabilizer
• skim milk powder
• syneresis
• ph