Ultrafiltration (UF) and reverse osmosis (RO) have been used to increase the total solids of skim‐milk in order to produce a protein‐enriched yoghurt. Milk concentrated by either process can be fermented adequately, but RO does not change the proportions of milk components. Ultrafiltration with 10 kDa cut‐off membranes, allows us to obtain concentrated milk with different protein/lactose ratios. Ratios of 1–2–1–3 lead to a good textured yoghurt with up to 35% more proteins than commercial products.
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Brazuelo et al. (1995) studied this question.
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