| abstract |
When making yogurt and quark, mineral salts are selectively removed from milk or other liquid protein-containing milk products and if desired the protein content concentrated by membrane filtration, before coagulating the protein by incubation, for example, with yogurt or quark lactic acid cultures. An improved protein/viscosity relationship is found, giving greater yields of product. Quark is also found to accept a better over-run when made in accordance with the invention. |