Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products.

In this paper, the effect of two domestic seeds hydrocolloids (Basil seed and Sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. For this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control sample (without gum). Physicochemical characteristics were included total solids, syneresis, apparent viscosity and softness of concentrated yoghurt. Flavor, odor, color and mouth feeling were evaluated as sensory properties. With increasing the concentration of gums, total solids, syneresis, apparent viscosity and softness of samples decreased. Yogurts containing 0.05% gum was acceptable by panelists. The highest apparent viscosity and sensory acceptance were seen in samples containing sage seed gum, whereas samples containing pectin had the highest total solids and firmness. The apparent viscosity of samples decreased after 7 days storage, whereas the syneresis and softness increased, and sensory properties improved.

Regarding many disadvantages of traditional method to produce concentrated yoghurt, several attempts have been done for mechanization of process in industrial scale. Using membrane systems especially ultra filtration is one of these methods. In this survey, method to produce direct concentrated yoghurt, fresh milk was concentrated to 19% SNF by ultra filtration method then diluted to 13 and 16 % SNF by adding skim milk. In these samples, Fat content was standardized to 5% and samples were incubated after inoculation with starter to reach acidity 1.6. Moreover the effect of adding calcium chloride in 0 and 0.01% levels was investigated. Results showed that characteristics such as incubation time, synersis, taste and texture score and adhesive force decreased by increasing SNF but firmness increased. Also adding calcium chloride didn’t have any significant effect on measured characteristics.

Significant properties of concentrated yogurt as compared to regular yogurt has increased the demand for its production and consumption. In this study, high fat flavored yogurt produced traditionally and industrially were compared.

Stirred yogurt was prepared in a traditional way using a cloth bag and in the industrial way using condensed milk with dry milk and other additives. Finally, physicochemical properties (pH, acidity, hydration and percentage of dry matter), nutritional value and sensory test of the products were compared.

The results showed that changes in pH and acidity in traditional yogurt and industrial yogurt were insignificant (P≤0.05), and the amount of water released in traditional yogurt was significantly higher than the industrial yogurt (P≥0.05). Concerned with sensory evaluation, the industrial yogurt was evaluated higher than the traditional yogurt. Traditional yogurt scored better in terms of protein and calcium contents; In term of ash content, the industrial yogurt had a better position.

The results of the current research indicated that the production of concentrated yogurt in an industrial way in terms of physicochemical properties, sensory and microbial evaluation, is more suitable than the production of this product by the traditional method, while from the nutritional point of view, the traditional concentrated yogurt had high content of protein and calcium than that of industrial yogurt. This problem of industrial yogurt might be solved and corrected through the use of protein-based stabilizers in the formulation or by enriching the product with calcium.

In this study, the effect of “Osmodehydrofrozen” fruit addition on sensory, physical, chemical and microbiological properties of concentrated yoghurt and its quality during storage was evaluated. This research was done in two stages. At the first stage, fruit percentage, type and addition time (before and after fermentation) was determined. The results indicated yoghurts containing 10% apple or 13% strawberry, which was added before fermentation had a better quality. Because of high osmotic activity of apple, the synersis was lower in apple yoghurt in comparison with strawberry yoghurt. According to osmotic activity of both fruits, the synersis value was much lower than that of fruit yoghurts, which contained untreated fruits. Taste value was higher in strawberry yoghurt and texture and mouth feel values were higher at low percentages of fruit. The results of the second stage (quality evaluation during storage) indicated that storage had a significant effect on pH, acidity, synersis, taste and texture (P<0.05). In samples which contained apple, coli forms disappeared after 7 days of storage. In samples that contained strawberry, coli forms disappeared after 7 days of storage.