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Technological and Functional Aspects of Yoghurt Cheese

  • Latika Bhandari
  • Prince Chawla
  • Sanju B. Dhull
  • Pardeep Kumar Sadh
  • Ravinder Kaushik
Chapter

Abstract

Lactic acid fermentation is one of the eldest and primary approaches used for preservation of milk. Amongst fermented dairy products, yoghurt is becoming more popular owing to its nutritional and therapeutic properties. Also, it is a remarkable source of superior quality proteins, calcium, phosphorus and potassium along with significant quantities of several vitamins. The current market trend demands development of new varieties of yoghurt, with incorporation of functional ingredient that keeps well for longer. Despite the acidity yoghurt is more susceptible to spoilage during storage because of high moisture content (85%). Attempts are therefore made to prolong its keeping quality through elimination of whey. Moreover, during traditional method yoghurt is strained out through a distinct cloth sack to obtain the desired total solids level. Hence, new techniques such as ultrafiltration and centrifugation have recently been used to produce concentrated form of the yoghurt which is also known as yoghurt cheese. Therefore, this book chapter is very much concerned with the technological and functional aspects of yoghurt cheese. Effect on addition of functional ingredients in yoghurt cheese also has been discussed.

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Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  • Latika Bhandari
    • 1
  • Prince Chawla
    • 2
  • Sanju B. Dhull
    • 3
  • Pardeep Kumar Sadh
    • 4
  • Ravinder Kaushik
    • 2
  1. 1.National Dairy Research InstituteKarnalIndia
  2. 2.School of Bioengineering and Food TechnologyShoolini UniversitySolanIndia
  3. 3.Department of Food TechnologyChaudhary Devi Lal UniversitySirsaIndia
  4. 4.Department of BiotechnologyChaudhary Devi Lal UniversitySirsaIndia

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