The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages

2012 ◽  
Vol 48 (5) ◽  
pp. 1007-1017 ◽  
Author(s):  
Barbara Wróblewska ◽  
Anna Kaliszewska-Suchodoła ◽  
Piotr Kołakowski ◽  
Agnieszka Troszyńska
Keyword(s):  
Fermented Milk ◽  
Microbial Transglutaminase ◽  
Sensory Properties

scholarly journals Physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp

Científica ◽  
2018 ◽  
Vol 46 (3) ◽  
pp. 207
Author(s):  
Fabielle Cheuczuk ◽  
Luana Aparecida Rocha ◽  
Marília Pellisson Busanello ◽  
Fabiane Picinin Castro-Cislaghi ◽  
Alessandra Machado Lunkes
Keyword(s):  
Fermented Milk ◽  
Sensory Properties

scholarly journals Storage stability of fermented milk with probiotic monoculture and transglutaminase

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 332-337 ◽  
Author(s):  
Izabela Dmytrow ◽  
Anna Mituniewicz-Małek ◽  
Ziarno Małgorzata ◽  
Jerzy Balejko
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Bifidobacterium Bifidum ◽  
Microbial Transglutaminase ◽  
Probiotic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Previously Treated

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture)

1998 ◽  
Vol 10 (1) ◽  
pp. 9-15 ◽  
Author(s):  
Imad Toufeili ◽  
Céline Melki ◽  
Sossy Shadarevian ◽  
Richard K Robinson
Keyword(s):  
Fermented Milk ◽  
Sensory Properties

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

2009 ◽  
Vol 76 (1) ◽  
pp. 90-97 ◽  
Author(s):  
Pradip Behare ◽  
Rameshwar Singh ◽  
Rudrapratap P Singh
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Fermented Milk ◽  
Sensory Properties

Forty seven exopolysaccharide (EPS) producing mesophilic lactic acid bacteria have been isolated from Dahi and raw milk and selected cultures were evaluated for their influence on rheological and sensory properties of fat-free Dahi. Two isolates namely B-6 and KT-24 that showed promising technological attributes were identified as Lc. lactis subsp. lactis strains. B-6 produced 184±2 mg/l EPS in deproteinized whey medium compared with 193±1 mg/l by KT-24. EPS produced by B-6 was a heteropolysaccharide (consisting of glucose and mannose, 1:7·4) with molecular weight of 3·0×104 Da whereas KT-24 EPS was a homopolysaccharide (rhamnose) having molecular weight of 4·5×104 Da. Both EPS producing cultures showed significant changes in rheological and sensory properties of fat-free Dahi. Dahi prepared by these cultures was more viscous, adhesive, sticky, showed lower susceptibility to whey separation, and received higher sensory scores than Dahi prepared with non-EPS producing culture.

scholarly journals Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae)

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
Katherine Gutiérrez Álzate ◽  
Luis Alfonso Beltrán Cotta ◽  
Clemente Granados Conde
Keyword(s):  
Industrial Application ◽  
Food Industry ◽  
Aloe Vera ◽  
Fermented Milk ◽  
Sensory Properties ◽  
Sensory Analyses ◽  
Industrial Use

Currently, the food industry searches for innovation and the use of natural and more economical resources. With this in mind, the industrial application of whey was used to elaborate a yogurt-type fermented milk drink with Aloe vera L. crystals (Asphodelaceae) and Passiflora ligularis Juss. (Passifloraceae). For this purpose, A. vera crystals and granadilla or passionfruit pulp, were extracted and added to the four formulations established. Physicochemical, bromatological, microbiological, and sensory analyses (hedonic test) were carried out. The formulations with the highest content of A. vera (F4) and granadilla (F2) showed the best results in bromatological, microbiological, and sensory properties. The A. vera crystals and the granadilla pulp are of great industrial value due to the improvement that their addition gave to the physicochemical, bromatological, microbiological, and sensory properties of the yogurt-type fermented milk drink.

scholarly journals The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1762
Author(s):  
Sae-Byuk Lee ◽  
Banda Cosmas ◽  
Heui-Dong Park
Keyword(s):  
Consumer Preference ◽  
Viable Cell ◽  
Fermented Milk ◽  
Sensory Properties ◽  
Free Sugar ◽  
Total Phenolic ◽  
Acid Fermentation ◽  
Cudrania Tricuspidata ◽  
Powder Concentration

In this study, Cudrania tricuspidata (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk. The physicochemical, functional, and sensory properties of fermented milk supplemented with different concentrations of CT powder were investigated. Increasing amounts of CT powder elevated the malic acid concentration, increasing the total acidity and decreasing the pH of fermented milk supplemented with CT powder. The viable cell count and free sugar contents of fermented milk indicated that supplementing with CT powder improved lactic acid fermentation slightly. The color of fermented milk supplemented with CT powder was darker, redder, yellower, and more pleasing than the control fermented milk. The total phenolic and flavonoid contents of fermented milk supplemented with CT powder rose as the concentration of supplemented CT powder increased, resulting in enhanced antioxidant and antimutagenic activities. The CT powder improved the functionality of the fermented milk; still, at 2% or more, it had some unfavorable sensory properties, such as sourness, taste, and texture, which reduced the overall consumer preference. Therefore, a CT powder concentration of 0.5% or 1% may be acceptable to consumers.

Rennet type and microbial transglutaminase in cheese: effect on sensory properties

2019 ◽  
Vol 246 (3) ◽  
pp. 513-526 ◽  
Author(s):  
Belén García-Gómez ◽  
Lourdes Vázquez-Odériz ◽  
Nieves Muñoz-Ferreiro ◽  
Ángeles Romero-Rodríguez ◽  
Manuel Vázquez
Keyword(s):  
Microbial Transglutaminase ◽  
Sensory Properties

scholarly journals Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

2019 ◽  
Vol 23 (2) ◽  
pp. 147-156 ◽  
Author(s):  
Abiodun Victor Ikujenlola ◽  
Esther Abiodun Adurotoye ◽  
Hezekiah Adekanmi Adeniran
Keyword(s):  
Crude Protein ◽  
Fermented Milk ◽  
Sensory Properties ◽  
Coconut Milk ◽  
Lactobacillus Delbrueckii ◽  
African Yam Bean ◽  
Sensory Parameters

Abstract This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

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