The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt

2014 ◽  
Vol 67 (2) ◽  
pp. 237-245 ◽  
Author(s):  
Tuba Şanlı ◽  
Ebru Şenel ◽  
Emel Sezgin ◽  
Mehlika Benli
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Low Fat ◽  
Texture Properties

scholarly journals Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

2020 ◽  
pp. 739
Author(s):  
Belén García Gómez ◽  
M Lourdes Vázquez Odériz ◽  
Nieves Muñoz Ferreiro ◽  
M Ángeles Romero Rodríguez ◽  
Manuel Vázquez
Keyword(s):  
Heat Treatment ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Textural Properties ◽  
Skim Milk Powder ◽  
Microbial Transglutaminase ◽  
Sensory Profile ◽  
Low Fat ◽  
Positive Effect

The effect of milk heat treatment (UHT vs HTST) on physicochemical properties of low-fat set-style yogurt manufactured with microbial transglutaminase was evaluated. It was also evaluated the sensory profile of microbial transglutaminase yogurt and conventional fortified yogurt using skim milk powder. The UHT treatment of milk to make yogurts treated with microbial transglutaminase showed poorer texture results (firmness, consistency, cohesiveness and index of viscosity) than the HTST treatment of milk. Yogurt texture of UHT treatment was also worse than low-fat commercial yogurts, despite of the positive effect of the microbial transglutaminase. The microbial transglutaminase addition avoided the syneresis, regardless of the type of heat treatment. A microbial transglutaminase doses at low levels (0.76 U·g-1 of milk protein) added simultaneously with the starter culture was useful for improving the textural properties and sensory characteristics of low-fat yogurt, avoiding the normal syneresis of low-fat yogurt and without increasing the protein content that happen with the addition of skim milk powder. Yogurts made with microbial transglutaminase with HTST treatment showed significantly lower whey odor than yogurt fortified with skimmed milk powder. The application of microbial transglutaminase is a useful treatment for improving textural properties of low-fat yogurt with the usual pasteurization treatment applied in the dairy industry.

Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts

2016 ◽  
Vol 83 (4) ◽  
pp. 493-496 ◽  
Author(s):  
Marion P Costa ◽  
Beatriz S Frasao ◽  
Bruna L Rodrigues ◽  
Adriana CO Silva ◽  
Carlos A Conte-Junior
Keyword(s):  
Whey Protein ◽  
Apparent Viscosity ◽  
Milk Powder ◽  
Skim Milk ◽  
Goat Milk ◽  
Skim Milk Powder ◽  
Low Fat ◽  
Fat Replacers ◽  
Texture Properties ◽  
Texture Parameters

The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.

scholarly journals Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt

2021 ◽  
Author(s):  
Anna Garczewska-Murzyn ◽  
Michał Smoczyński ◽  
Natalia Kotowska ◽  
Katarzyna Kiełczewska
Keyword(s):  
Lactic Acid ◽  
Milk Fat ◽  
Starter Culture ◽  
Milk Powder ◽  
Dry Matter Content ◽  
Low Fat ◽  
Buttermilk Powder ◽  
Functional Features ◽  
Skimmed Milk ◽  
Skimmed Milk Powder

Abstract The aim of the study was to determine the potential of using buttermilk and skimmed milk powders as additives to standardize the dry matter content of milk in the production of low-fat yoghurt. A batch of yoghurt was produced using a starter culture of Lactobacillus delbruecki ssp. bulgaricus and Streptococcus thermophilus. The rates of milk acidification and pH levels were similar for both variants of yoghurt. After chilled storage (21 days), the yoghurt produced from milk supplemented with buttermilk powder was found to contain higher (P ≤ 0.05) levels of lactic acid (1.179%) than that supplemented with skimmed milk (1.154%). The use of buttermilk powder allowed reducing (not significantly, P > 0.05) syneresis in the stored yoghurt. The milk fat in the buttermilk–supplemented yoghurt showed lower (P ≤ 0.05) phospholipids content and exhibited slightly higher phospholipids loss during storage than the yoghurt produced from milk with addition of milk powder. No differences were found between the profile of fatty acids between the yoghurts enriched with skimmed milk powder and those enriched with buttermilk powder. Buttermilk can be used as an additive to produce a novel yoghurt type with modified functional features. Research Highlights The use of buttermilk powder did not affect fermentation process, however increased lactic acid content and water-holding capacity of yoghurt. The yoghurts with added buttermilk contained less phospholipids when compared with yoghurts supplemented with milk powder. Buttermilk powder can be incorporated as an ingredient in production of novel yoghurt type with improved functional features.

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

2009 ◽  
Vol 62 (4) ◽  
pp. 549-555 ◽  
Author(s):  
HABIB ABBASI ◽  
MOHAMMAD EBRAHIMZADEH MOUSAVI ◽  
MOHAMMAD REZA EHSANI ◽  
ZAHRA EMAM d-JOMEA ◽  
MOHARAM VAZIRI ◽  
...  
Keyword(s):  
Starter Culture ◽  
Low Fat ◽  
Incubation Temperatures

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

2016 ◽  
Vol 46 (4) ◽  
pp. 458-475 ◽  
Author(s):  
Paula Correia ◽  
André Vítor ◽  
Marlene Tenreiro ◽  
Ana Cristina Correia ◽  
João Madanelo ◽  
...  
Keyword(s):  
Design Methodology ◽  
Starter Culture ◽  
Clotting Time ◽  
Content Type ◽  
Milk Clotting ◽  
Texture Properties ◽  
Protected Designation Of Origin ◽  
Serra Da Estrela ◽  
Sensorial Evaluation ◽  
Serra Da Estrela Cheese

Purpose Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products. Design/methodology/approach Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated. Findings The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation. Originality/value The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

scholarly journals Features of micro- and ultrastructure of low-fat butter and its low-fat analogues

Food systems ◽  
2021 ◽  
Vol 3 (4) ◽  
pp. 15-19
Author(s):  
E. V. Topnikova ◽  
E. N. Pirogova ◽  
Yu. V. Nikitina ◽  
T. A. Pavlova
Keyword(s):  
Penetration Depth ◽  
Milk Powder ◽  
Freeze Fracture ◽  
Milk Proteins ◽  
Average Diameter ◽  
Continuous Phase ◽  
Fat Content ◽  
Water Soluble ◽  
Low Fat ◽  
First Case

The aim of the research was to study the features of the structure of low-fat butter and butter pastes, which, in terms of composition and properties, more fully meet the requirements of a healthy diet than high-fat types of butter. The objects of research were: butter with fat content of 72.5%; butter with fat content of 55% made with the addition of skimmed milk powder; butter of the same fat content with the addition of stabilizers based on guar and xanthan gums and emulsifiers based on monoand diglycerides of fatty acids; butter pastes with fat content of 45% with similar additives used to increase the stability of the process of butter formation and improve the texture. The microstructure was studied using an MBI-6 microscope, and the ultramicrostructure was studied using a Phillips electron microscope. In the first case, the sample was prepared by crushing the sample, in the second one — by the method of ultrafast freeze-fracture and etching. Researches have shown that the use of the introduced ingredients improves the homogeneity of the structure of the studied products. Due to the ability of milk proteins and stabilizers to retain moisture, it is more evenly distributed and well retained in the fat matrix of the product, formed from crystalline and liquid fat in the form of a continuous phase, which is confirmed by a sufficient penetration depth of the fat-soluble dye. Plasma droplets in butter with fat content of 72.5% and 55% are more isolated than in butter pastes, as indicated by the greater penetration depth of the water-soluble dye. The average diameter of isolated moisture droplets in low-fat products was 3.3–5.4 μm, and the average diameter of the fat globules that form the basis of the crystalline framework was 5.4–7.4 μm, depending on the composition of the product. For butter with fat content of 72.5%, the values of these indicators were 2.8 and 4.0 μm. The results of the study indicate the presence of differences in the sizes of structural elements, but at the same time confirm the uniformity of the structure of low-fat products, allowing them to be attributed to dispersions «water-in-oil».

scholarly journals Influence of ripening of Edam cheese on texture properties

2008 ◽  
Vol 56 (2) ◽  
pp. 107-114 ◽  
Author(s):  
Táňa Lužová ◽  
Šárka Povolná ◽  
Šárka Nedomová ◽  
K. Šustová ◽  
V. Blašková
Keyword(s):  
Dry Matter ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Texture Properties ◽  
Ripening Time ◽  
Significant Difference ◽  
Cheese Texture ◽  
Different Types ◽  
Sampling Times

In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening. Sampling times were 26, 54, 89, 117, 146 and 180 days after production. The surface and central parts of cheeses have been evaluated separately.Cheese texture was analysed by using a Tira test 27025. The force needed to compress the sample was recorded (N). Ripening time had significant effect on rheological characteristics of the cheeses. The improvement of texture was related to the ripening time. At the beginning of ripening (1st month), there is a significantly higher hardness on surface layer of the cheese in samples of cheeses with 30% fat in dry matter. This is the case in both cultures. This difference has evened out after 2 months of ripening. The force needed to compression of the centrepiece of cheese with lower fat content in dry matter was 30.96 N and of cheese with higher fat content in dry matter 36.51 N, while after 60 days of ripening of cheese with lower fat content in dry matter it was 50.56 N and of cheese with higher fat content in dry matter 63.23 N.The influence of two different types of starter culture on the texture was evaluated. It was found out that after 60 days of ripening of cheese with 45% (w/w) fat in dry matter there was significant difference (P ≤ 0.01) in the firmness between cheese with starter culture YY (force 63.23 N) and LL (force 48 N). In every Edam sample after 3 months of aging (optimal ripe Edam) there was no dependence on the type of starter culture. After 120 days of ripening there was a significant difference in firmness of cheese with culture YY (44.58 N) and LL (33.61 N). Satistically significant difference (P ≤ 0.05) between the firmness of the surface and the central parts of the cheese was not found after one month of ripening.

scholarly journals Impact of some ingredients and the processing method on composition and quality of probiotic Labneh

2021 ◽  
Vol 26 (3) ◽  
pp. 2587-2593
Author(s):  
NABIL MEHANNA ◽  
◽  
SAMAR SALAMA ◽  
MOHAMED ARAFA
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Manufacturing Method

This study aims to produce probiotic Labneh by following the probiotic bacteria counts in the presence of yoghurt starter culture and some ingredients used in making Labneh with two different methods. Probiotic Labneh was prepared by the traditional method (TM) and direct formulation method (DFM). In both methods, used skim milk powder (SMP) for treatments (A and C), while used a mixture (1:1) of whey powder (WP) and whey protein concentrate (WPC) was used for treatments (B and D). The results indicated that total solid (TS), fat, protein and ash had the lowest values (P≤0.05) in B treatment, whereas the differences between the rest treatments were insignificant (P<0.05). Labneh made using the DFM had the lowest values for carbohydrate content and acidity and the highest pH values. The counts of Bifidobacteria and L. acidophilus were not influenced by the ingredients used or by the method applied for making the product. All fresh and stored Labneh had more than 6 log CFU/g for probiotic bacteria. Organoleptically, the general appearance, consistency and flavour of bio-Labneh were not significantly influenced by the applied treatments or by the manufacturing method but a gradual decrease in their scoring points were recorded with advancing storage period.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

Effects of Milk Composition Proportioning on the Texture Properties of Rennet Gels Produced by Reconstituted Milk Powder

2011 ◽  
Vol 396-398 ◽  
pp. 1652-1656
Author(s):  
Wei Jun Wang ◽  
Lan Wei Zhang ◽  
Yan Hua Li ◽  
Xue Han ◽  
Rong Bo Fan ◽  
...  
Keyword(s):  
Apparent Viscosity ◽  
Milk Fat ◽  
Milk Powder ◽  
Principal Component ◽  
Raw Milk ◽  
Milk Composition ◽  
Water Holding Capacity ◽  
Texture Properties ◽  
Reconstituted Milk ◽  
Water Holding

The texture properties of rennet gels made with different concentrations of milk fat and protein were investigated. The textural variables, water-holding capacity and apparent viscosity of rennet gels were closely correlated with the reduced fat ratio in the reconstituted milk powder. The demonstrable difference in textural variables was found using the principal component analysis. The apparent viscosity of these gels significantly decreased and the water-holding capacity showed less change compared to the rennet gel made with raw milk. Totally, the gel produced by reconstituted milk powder had less hardness and adhesive, low gumminess, chewiness and viscosity, and more cohesiveness.

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