scholarly journals Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

2020 ◽  
pp. 1-13
Author(s):  
Imène Felfoul ◽  
Jennifer Burgain ◽  
Carole Perroud ◽  
Claire Gaiani ◽  
Joël Scher ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Drying Conditions

scholarly journals Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks

2019 ◽  
Vol 2 (3) ◽  
pp. 426-433
Author(s):  
Nguyen Duc Doan
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Sensory Attributes ◽  
Water Holding Capacity ◽  
Cow’S Milk ◽  
Total Solids ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Water Holding

The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.

scholarly journals Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5466
Author(s):  
César Leyva-Porras ◽  
María Zenaida Saavedra-Leos ◽  
Laura Araceli López-Martinez ◽  
Vicente Espinosa-Solis ◽  
Yolanda Terán-Figueroa ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Bioactive Compounds ◽  
Microstructural Analysis ◽  
Amorphous State ◽  
Thermal Characterization ◽  
Low Concentrations ◽  
High Concentrations ◽  
Drying Conditions ◽  
Strawberry Juice

The drying of fruit juices has advantages such as easy handling of powders, reduction in volume, and preservation of the characteristics of the fruit. Thus, in this work, the effect of the spray drying conditions of strawberry juice (SJ) with maltodextrin (MX) as a carrying agent on the microencapsulation of bioactive compounds and physicochemical properties was studied. The content of phenolic compounds and antioxidant activity showed higher values at low concentrations of MX, while the effect of drying temperature was negligible. The thermal characterization showed that the low molecular weight sugars in the juice decreased the glass transition temperature (Tg). The morphological analysis by scanning electron microscopy (SEM) indicated that at low concentrations of MX, the particles agglomerated, while at intermediate and high concentrations, the particles were observed as well separated. Through microstructural analysis by X-ray diffraction (XRD), the presence of amorphous state was confirmed in all the samples, which is beneficial for preventing chemical and biochemical reactions, and promoting the conservation of the microencapsulated bioactive compounds.

scholarly journals Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species

2021 ◽  
Vol 17 (6) ◽  
pp. 689-710
Author(s):  
Mohd Nizam Lani ◽  
Nurshafika Bahar ◽  
Elham Taghavi ◽  
Fauziah Tufail Ahmad ◽  
S.A. Sharifudin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Physicochemical Properties ◽  
Starter Culture ◽  
Total Soluble Solid ◽  
Cow’S Milk ◽  
Lactobacillus Species ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Soluble Solid ◽  
Goat's Milk

Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

scholarly journals Milk, Curd, and Yoghurt from Glandless and Degossypolized Glanded Cottonseed Protein

1992 ◽  
Vol 14 (2) ◽  
pp. 1-6 ◽  
Author(s):  
N.S. Abu-Foul ◽  
Ayyat M. Youssef ◽  
Y.G. Moharram
Keyword(s):  
Physicochemical Properties ◽  
Dairy Products ◽  
Sensory Characteristics ◽  
Cow’S Milk ◽  
Cottonseed Flour ◽  
Cottonseed Protein ◽  
Cow's Milk ◽  
Different Types

The use of defatted glandless and defatted, degossypolized glanded cottonseed flour for the preparation of different types of dairy products was studied. It was found that acceptable products could be obtained by mixing cottonseed milk, particularly that from glandless flour, with a reconstituted commercial/powdered fullcream cow's milk in proportions ranging from 1:3 to 1:1. These mixed milks were comparable in their physicochemical properties and sensory characteristics with the 100% reconstituted powdered cow's milk.

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