Skim milk yoghurt

Milk is converted in the creamery and associated factories to whole or market milk, skimmed milk, creams, hutters, cheeses, dried milk, whey, yoghurts, hutter oil, condensed milk, milk powder and ice cream [46]. 

Figure 19.5. Resistance to penetration of a yoghurt gel as a fiinetion of the degree of p-lg (genetie variant B) denaturation resulting from milk heating pre-treatment sm skim milk, wm whole milk (Dannenberg 1986).

For yoghurt manufacture, the starter solution must be sufficiently concentrated and skim milk powder is often added back into skim milk prior to incubation. A cheaper alternative is to concentrate skim milk by ultrafiltration which has the added advantage that the lactose passes into the permeate. 

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