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Document Type

Thesis - University Access Only

Award Date


Degree Name

Master of Science (MS)

Department / School

Dairy Science

First Advisor

Rajiv I. Dave


Cottage cheese whey (CCW) could be a good source of predigested nitrogenous compounds for yogurt and probiotic bacteria. The objective of this study was to optimize the incorporation of CCW solids and make them a functional yogurt ingredient. Ultra filtered CCW and CCW were used to replace 1.9, 5.5 and 11.1 % of the total milk protein (4.5%) in yogurts manufactured using long set (ABT-1) and short set (ABT-4) starter culture. Yogurts were analyzed for pH, titratable acidity and viable counts (yogurt and probiotic) during manufacture and during storage on 10, 20, 30 and 40 d. Yogurt samples were also analyzed for syneresis, gel strength and viscosity on d 3. A panel of 5 trained judges performed sensory evaluation. ABT-1 had a curd set time of 8 h at 11.1 % and 10 h at 5.5% CCW protein supplementation, compared to 12 h for control and 1 .9% CCW protein supplementation. No difference in curd set time was observed for ABT-4 starter culture. Syneresis was lower (p0.05) acceptable as control yogurt. Viability of Lactobacillus acidophilus was one log cycle higher for up to 30 d storage in yogurts made with ABT-4 starter culture and 5.5% and 11.1 % CCW protein supplementation. Thus, CCW can be used to replace 5.5% of total milk protein resulting in increased viability of probiotic bacteria and no adverse effect on yogurt quality.

Library of Congress Subject Headings

Whey products


Includes bibliographical references (pages 54-61)



Number of Pages



South Dakota State University


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