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

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.

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Viscosity changes of probiotic yoghurt with transglutaminase during storage

Acta periodica technologica ◽

10.2298/apt0839011i ◽

2008 ◽

pp. 11-19 ◽

Cited By ~ 4

Author(s):

Mirela Ilicic ◽

Marijana Caric ◽

Spasenija Milanovic ◽

Ljubica Dokic ◽

Mirjana Djuric ◽

...

Keyword(s):

Rheological Properties ◽

Starter Culture ◽

Low Fat ◽

Low Level ◽

Milk Fermentation ◽

Plastic Containers ◽

Viscosity Changes

The aim of this study was to determine the effect of the quantity of transglutaminase as well as conditions of its application (direct, or after activation by milk heating for 2 h at 40?C and for 1 min at 80?C), on yoghurt viscosity manufactured from two kinds of low fat milk (0.1 % w/w fat and 0.5% w/w fat) during 10 days of storage. The fermentation in both series started after the adequate amounts of probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added to the milk at 43?C. After milk fermentation at pH 4.5, probiotic yoghurt samples were cooled to 8?C, gently homogenized and packed in plastic containers and stored for 10 days, at +4oC. Viscosity of all samples was measured at 5?C on a Haake Rheostress 600 viscosimeter. On the basis of the obtained results it can be concluded that yoghurt samples produced with low level of transglutaminase activated prior to fermentation have significantly better rheological properties than the samples produced without activation and yoghurt control. Generally, the application of low level transglutaminase in low - fat yoghurt production improves overall rheological properties of the final product.

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

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i10.2180 ◽

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.

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

International Journal of Dairy Technology ◽

10.1111/1471-0307.12127 ◽

2014 ◽

Vol 67 (2) ◽

pp. 237-245 ◽

Cited By ~ 5

Author(s):

Tuba Şanlı ◽

Ebru Şenel ◽

Emel Sezgin ◽

Mehlika Benli

Keyword(s):

Starter Culture ◽

Milk Powder ◽

Low Fat ◽

Texture Properties

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

Journal of Food Science and Technology ◽

10.1007/s13197-021-05227-w ◽

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.

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Role of Streptococcus thermophilus MR-1C Capsular Exopolysaccharide in Cheese Moisture Retention

Applied and Environmental Microbiology ◽

10.1128/aem.64.6.2147-2151.1998 ◽

1998 ◽

Vol 64 (6) ◽

pp. 2147-2151 ◽

Cited By ~ 96

Author(s):

Deborah Low ◽

Jeffrey A. Ahlgren ◽

Diane Horne ◽

Donald J. McMahon ◽

Craig J. Oberg ◽

...

Keyword(s):

Starter Culture ◽

Streptococcus Thermophilus ◽

Gene Replacement ◽

Lactobacillus Helveticus ◽

Lactobacillus Delbrueckii ◽

Low Fat ◽

Moisture Retention ◽

Binding Properties ◽

Water Binding

ABSTRACT Recent work by our group has shown that an exopolysaccharide (EPS)-producing starter pair, Streptococcus thermophilusMR-1C and Lactobacillus delbrueckii subsp.bulgaricus MR-1R, can significantly increase moisture retention in low-fat mozzarella (D. B. Perry, D. J. McMahon, and C. J. Oberg, J. Dairy Sci. 80:799–805, 1997). The objectives of this study were to determine whether MR-1C, MR-1R, or both of these strains are required for enhanced moisture retention and to establish the role of EPS in this phenomenon. Analysis of low-fat mozzarella made with different combinations of MR-1C, MR-1R, and the non-EPS-producing starter culture strains S. thermophilus TA061 andLactobacillus helveticus LH100 showed that S. thermophilus MR-1C was responsible for the increased cheese moisture level. To investigate the role of the S. thermophilus MR-1C EPS in cheese moisture retention, theepsE gene in this bacterium was inactivated by gene replacement. Low-fat mozzarella made with L. helveticusLH100 plus the non-EPS-producing mutant S. thermophilusDM10 had a significantly lower moisture content than did cheese made with strains LH100 and MR-1C, which confirmed that the MR-1C capsular EPS was responsible for the water-binding properties of this bacterium in cheese. Chemical analysis of the S. thermophilus MR-1C EPS indicated that the polymer has a novel basic repeating unit composed of d-galactose, l-rhamnose, andl-fucose in a ratio of 5:2:1.

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