scholarly journals Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

2012 ◽  
Vol 5 (1-2) ◽  
Author(s):  
Milka Stijepić ◽  
Dragica Đurđević-Milošević ◽  
Jovana Glušac
Keyword(s):  
Whey Protein ◽  
Chemical Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Functional Ingredients ◽  
Manufacturing Procedure ◽  
Fermented Dairy

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties.The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95ºC for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food.

scholarly journals Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Xue Han ◽  
Zhe Yang ◽  
Xueping Jing ◽  
Peng Yu ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Exopolysaccharide Production ◽  
Fermented Dairy Products ◽  
Fermented Dairy

19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

Effect of incorporation of cottage cheese whey solids andBifidobacterium bifidumin freshly made yogurt

1996 ◽  
Vol 63 (3) ◽  
pp. 467-473 ◽  
Author(s):  
Mirza I. Baig ◽  
Velore Prasad
Keyword(s):  
Whey Protein ◽  
Cheese Whey ◽  
Starter Culture ◽  
Textural Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Cottage Cheese ◽  
Whey Protein Concentrate ◽  
Marginal Effect ◽  
Protein Concentrate

SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

scholarly journals Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate

1986 ◽  
Vol 69 (10) ◽  
pp. 2543-2550 ◽  
Author(s):  
K.A. Baldwin ◽  
R.J. Baer ◽  
J.G. Parsons ◽  
S.W. Seas ◽  
K.R. Spurgeon ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cheddar Cheese ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Yield And Quality

scholarly journals Assessment of Whey Functional Ingredients in the Modulation of Fecal Bacteria from Donors with Chronic Gastrointestinal Disease In Vitro

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 736-736
Author(s):  
Shirley Arbizu ◽  
Giuliana Noratto ◽  
Susanne Talcott
Keyword(s):  
Whey Protein ◽  
Relative Abundance ◽  
Whey Protein Concentrate ◽  
Fecal Bacteria ◽  
Healthy Controls ◽  
Fecal Culture ◽  
Functional Ingredients ◽  
Freeze Dried ◽  
Culture Supernatants

Abstract Objectives To evaluate whey functional ingredients (WFI) as source of non-digestible nutrients for fecal bacteria from donors with intestinal bowel disease (IBD) in vitro. Methods The WFI whey protein isolate (WPI), glycomacropeptide (GMP) and a galacto-oligosaccharide rich whey protein concentrate (GOS-W), and peptone (control) were subjected to in vitro digestion (IVD) and freeze dried to be used in fecal culture medium. Fecal de-identified samples from 10 healthy and 9 mild-moderate IBD subjects were subjected to in vitro fecal fermentation for 24 h. Fecal bacteria and culture supernatants were analyzed using standard analytical procedures to quantify bacteria relative abundance, and metabolites in culture supernatants. Short chain fatty acids were quantified in fecal supernatants by HPLC analysis. HT29-MTX intestinal cells were treated with sterile-filtered fecal culture supernatants (2.5% v/v) to assess production of reactive oxygen species (ROS) using 10 μM of 2′7′ dichlorodihydrofluorescein diacetate (H2DCFDA) reagent. Results Among the WFI tested, WPI tended to modulate the relative abundance of bacteria that have been reported to decrease during IBD conditions such as R. hominis, R. intestinalis and R. torques. Metabolites in fecal culture supernatants showed that propionic acid concentrations in IBD controls were higher than healthy controls and WFI fermentations decreased those levels making them similar to the healthy controls. In contrast, the concentration of lactic acid tended to be higher in the GOS-W fecal culture supernatant, but only reached significance (P &lt; 0.05) when compared to GMP-supplemented medium. No differences in acetic acid and butyric acid concentrations were found between IBD controls and WFI treatments. Results also showed that WPI, GOS-W and GMP fecal culture supernatants prevented ROS production in HT29-MTX cells when compared to their respective IBD-controls. Conclusions WPI favorably modulated the relative abundance of bacteria relevant in IBD while all WFI metabolites produced after in vitro fecal fermentation mitigated oxidative stress. These findings suggest the potential of WFI to moderate adverse conditions associated with IBD. Funding Sources Build Dairy Program.

scholarly journals Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

2012 ◽  
Vol 59 (3) ◽  
pp. 122-126 ◽  
Author(s):  
Manabu Suzuki ◽  
Yuzoh Asano ◽  
Haruko Fujita ◽  
Naoyuki Inoue ◽  
Tadahiro Abe ◽  
...  
Keyword(s):  
Physical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Low Fat ◽  
Processed Cheese
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