Yogurt whey and method
A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.
1. A method comprising:
neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0; and
removing water from the neutralized yogurt whey to form a yogurt whey concentrate having less than 5% wt protein on a dry basis.
2. The method according to claim 1 , wherein the yogurt whey is neutralized with calcium hydroxide or magnesium hydroxide.
3. The method according to claim 1 , further comprising pasteurizing the yogurt whey or neutralized yogurt whey.
4. The method according to claim 1 , wherein the yogurt whey concentrate has a solids content of about 20% wt or greater.
5. The method according to claim 1 , wherein the yogurt whey concentrate has a moisture content of about 5% wt or less.
6. The method according to claim 1 , wherein the neutralized yogurt whey has a pH of about 6.2 or greater.
7. The method according to claim 1 , wherein the removing water step comprises a membrane separation step.
8. The method according to claim 1 , wherein the removing water step comprises drying.
9. The method according to claim 1 , further comprising incorporating the yogurt whey concentrate into a food product.
10. The method according to claim 1 , wherein the yogurt whey has a solids content of less than about 8% wt and a pH of about 4.8 or less.
11. A method comprising:
neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0;
pasteurizing the yogurt whey or neutralized yogurt whey;
removing water from the neutralized yogurt whey to form a yogurt whey concentrate or powder having less than 5% wt protein on a dry basis; and
incorporating the yogurt whey concentrate or powder into a food product.
12. The method according to claim 11 , wherein the yogurt whey is neutralized with calcium hydroxide.
13. The method according to claim 11 , wherein the neutralized yogurt whey has a pH of about 6.2 or greater.
14. The method according to claim 11 , wherein the yogurt whey concentrate has a solids content of about 20% wt or greater.
15. The method according to claim 11 , wherein the yogurt whey powder has a moisture content of about 5% wt or less.