Whey utilization as milk substitution in the making of Caspian Sea Yogurt

This study aims to improve the efficiency of the production process of the Caspian Sea yogurt by utilizing cheese whey waste. Caspian Sea yogurt is yogurt that has a lower acidity and greater viscosity than regular yogurt. Bacteria commonly used for the production of the Caspian Sea Yogurt are Lactobacillus lactis ssp cremoris and Acetobacter orientalis. This yogurt is fermented at room temperature after adding 1/10 or 1/20 of the volume of the bacteria culture in the milk yogurt, because the Caspian Sea yogurt fermented at lower temperatures (around 25 to 30 degrees C) than regular yogurt. The experiment was designed as randomized block (RBD) with two factors, namely: the proportion of milk: whey (100: 0 as the control; 75: 25; 50: 50; 25: 75 as the treatment) and starter concentration (1.5%, 2% and 2.5% (v / v)) with three replications. It was found that the proportion of cow's milk: whey of 75: 25 and 2.0% starter concentration was well received in organoleptic test with the value close to control (milk: whey ratio of 100: 0 and starter concentration of 2.5%). This treatment has an average protein content of 3.58%, a total Lactic Acid Bacteria (LAB) of 6.8 x 109 cfu/ml, 4.156 pH, total solids 4.89 dPas and viscosity of 0.26.