Efficient yoghurt powder drying and reconstitution

Production of yoghurt powder presents several challenges both during production and in reconstitution. The drying efficiency is often low due to problems with stickiness of the powder, which is linked to the high levels of lactic acid present in yoghurt. Furthermore, reconstituted yoghurt powder generally shows low viscosity and poorer texture as compared to fresh yoghurt.

By: Grith Mortensen

This project hypothesize that the stickiness problem is highly related to the surface composition and properties of the powder particles as well as to the oligomerisation behaviour of lactic acid during and after powder production. By understanding these factors, it is possible to reduce the stickiness and thereby increase the drying efficiency and improve the reconstitution. It is further hypothesized that reconstitution properties of yoghurt powder can be improved by understanding the mechanisms of rehydration and the effects of drying technology and possible additions of texturizing agent on formation of protein-protein and protein-polysaccharide interactions.

Project period: January 2018 - August 2022 

Budget: 3.834.000 DKK

Financing: Milk Levy Fund, GEA and University of Copenhagen 

Project manager: Anni Bygvrå Hougaard

Institution: Department of Food Science, University of Copenhagen 

Participants: Department of Food Science, University of Copenhagen, GEA and CP Kelco