Processing of high-protein yoghurt – A review

Abstract High-protein yoghurt has gained increased consumer interest over the recent years, partly driven by improvements in taste and texture; there is also greater scientific evidence on dairy protein health benefits. The protein content of yoghurt can be increased prior to fermentation by addition of dairy powder, evaporation or membrane filtration, or after fermentation by straining, mechanical separation, or membrane filtration. Concentration of yoghurt after fermentation produces large volumes of acid whey, a major concern for the dairy industry; by concentrating prior to fermentation, production of acid whey is avoided. Different processing techniques influence yoghurt composition, structure, rheology, and sensory properties. This review discusses the challenges, opportunities, the influence of macro components in milk and different processing techniques on composition, structure, rheology, and sensory properties of high-protein yoghurt, along with their benefits and drawbacks for the dairy producer.