Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate

Aim. The article deals with the study of technological approaches to the quality and development of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.

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Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

Journal of Food Research ◽

10.5539/jfr.v6n1p32 ◽

2016 ◽

Vol 6 (1) ◽

pp. 32

Author(s):

Areli H. Peredo-Luna ◽

Aurelio Lopez-Malo ◽

Enrique Palou ◽

Maria Teresa Jimenez-Munguia

Keyword(s):

Essential Oil ◽

Whey Protein ◽

Correlation Coefficients ◽

Droplet Size Distribution ◽

Tween 80 ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Double Emulsions ◽

Oregano Essential Oil ◽

The Stability

Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, such as essential oils. The aim of this study was to determine the effect of ultrasonic homogenization parameters: intensity (42 or 54 µm) and time (5 or 7.5 min); and formulation: oil phase proportion (20 or 30%) and emulsifier concentration (0 or 0.3%); on the physical and stability properties of Mexican oregano essential oil (OEO) in double emulsions. The emulsions were made in a two-step process, primary emulsions (W/O) containing OEO in the oil phase and ascorbic acid solution in the water phase, were stabilized with lecithin; while secondary emulsions were stabilized with 6% (w/w) of whey protein concentrate (WPC) and with or without Tween 80 (T80). Creaming, viscosity and droplet size distribution were measured to determine the stability of the W/O/W emulsions; as well as other physical properties like density and pH. The prepared W/O/W emulsions had droplet sizes between 2.89(±0.589) µm and 4.123(±0.964) µm. The most stable emulsions, with no creaming developed after 25 days of storage, were the ones formulated with WPC with T80, and additionally, 30% of the primary emulsion. Besides, higher intensity and longer time of ultrasonic homogenization conditions applied enhances W/O/W stability. Empirical models were developed for viscosity and creaming properties of W/O/W emulsions, with 99.7% of correlation coefficients, finding optimum values for specific homogenization conditions and formulation. Further studies are suggested to evaluate OEO in W/O/W emulsions as controlled release systems in food.

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Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

Acta periodica technologica ◽

10.2298/apt1647011i ◽

2016 ◽

pp. 11-18 ◽

Cited By ~ 1

Author(s):

Mirela Ilicic ◽

Spasenija Milanovic ◽

Katarina Kanuric ◽

Vladimir Vukic ◽

Dajana Vukic

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Skim Milk ◽

Fermented Milk ◽

Water Holding Capacity ◽

Whey Protein Concentrate ◽

Milk Product ◽

Protein Concentrate ◽

Water Holding

The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v). The pH values were measured during the fermentation of milk (lasted until reached 4.5). Syneresis, water holding capacity and the product texture (firmness and consistency,) were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml), the highest water holding capacity (62%) and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs) after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage.

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Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks

Czech Journal of Food Sciences ◽

10.17221/616/2013-cjfs ◽

2014 ◽

Vol 32 (No. 5) ◽

pp. 422-429 ◽

Cited By ~ 5

Author(s):

J. Chramostová ◽

R. Mošnová ◽

I. Lisová ◽

E. Pešek ◽

J. Drbohlav ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acids ◽

Whey Protein ◽

Lactobacillus Acidophilus ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Whey Protein Concentrate ◽

Optical Isomers ◽

Protein Concentrate ◽

Fermentation Time

The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of d(–)-lactic acid. The inoculum of bifidobacteria had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of d(–)-lactic acid to l(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37°C and 17 ± 0.5 h, respectively.  

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