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Montalvo-Puente A, Montero-Castillo P, Alvarez-Badel B. Effect of incorporation of aloe vera (Aloe barbadensis Miller) on the physicochemical and bromatological characteristics and shelf-life of buffalo milk yogurt. REVISTA U.D.C.A ACTUALIDAD & DIVULGACIÓN CIENTÍFICA 2022. [DOI: 10.31910/rudca.v25.n1.2022.2019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2160-2167. [PMID: 35602422 PMCID: PMC9114218 DOI: 10.1007/s13197-021-05227-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 11/06/2022]
Abstract
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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Darnay L, Miklós G, Lőrincz A, Szakmár K, Pásztor-Huszár K, Laczay P. Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:580-587. [PMID: 35084293 DOI: 10.1080/19440049.2021.2005831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Trappist cheese (semi-hard, rennet-coagulated cheese with round eyes) was manufactured and matured for 4 weeks at 12 ± 1°C, 85% relative humidity (RH). The effect of microbial transglutaminase (MTGase) was followed by measuring the levels of free amino acids (FAAs) and biogenic amines (BAs) every 2 weeks during 4 weeks of cheese ripening. Results show that MTGase can decrease the cadaverine production by 30%, but only at the initial stage of ripening. Application of MTGase results in 49% less putrescine, 12% less tyramine production at the end of 4 weeks ripening time, and can decrease histamine levels by 8% after 2 weeks of ripening time in the examined semi-hard cheese type.
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Affiliation(s)
- Lívia Darnay
- Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary
| | | | - Anna Lőrincz
- National Food Chain Safety Office, Budapest, Hungary
| | - Katalin Szakmár
- Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary
| | - Klára Pásztor-Huszár
- Institute of Food Science and Technology, Department of Livestock Products and Food Preservation Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Péter Laczay
- Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary
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5
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Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk. FERMENTATION 2021. [DOI: 10.3390/fermentation7040214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, we aim to decrease the fermentation time and to produce low-fat set-type kefir with adequate textural properties using microbial transglutaminase without inactivation. In addition, we reveal the effect of microbial transglutaminase, during and after fermentation, on kefir made with cow, goat, or donkey milk, which is a novel approach. Fermentation is followed by continuous pH and viscosity measurements; the final product is characterized by dry matter content, whey separation, protein pattern, and viscosity parameters, as well as gel firmness. The results show that already 0.5 U/g protein dosage of MTGase decreases pH levels independent of milk type, but MTGase does not influence the kinetics of fermentation. Apparent viscosity could be measured from different stages of fermentation depending on milk type (cow milk, 6 h; goat milk, 8 h; and donkey milk, 9 h). The final product characteristics show that the higher the casein ratio of the applied milk, the better the viscosity and gel firmness of the kefir due to the high reaction affinity of MTGase.
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Szkolnicka K, Dmytrów I, Mituniewicz-Małek A. The Characteristics of Quark Cheese Made from Buttermilk during Refrigerated Storage. Foods 2021; 10:foods10081783. [PMID: 34441560 PMCID: PMC8392251 DOI: 10.3390/foods10081783] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/24/2021] [Accepted: 07/28/2021] [Indexed: 11/16/2022] Open
Abstract
The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food production. This study aimed to produce and analyze the characteristics of quark cheese obtained entirely from buttermilk during 3-week refrigerated (4 ± 1 °C) storage. Four kinds of sour buttermilk were used: two from industrial butter production, and another two from butter production at laboratory scale. Laboratory buttermilk differs in the kind of starter culture used in the production. The evaluation of cheese quality properties included physicochemical analyses, texture measurement, and sensory assessment. The results showed that the kind of buttermilk used in production influences the acidity, total solids, textural characteristics, and fat content of the obtained quark cheeses. All obtained cheeses had very high sensory quality throughout the storage period. The study indicates that buttermilk may be successfully used as a substitution for milk in quark cheese production.
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Krebs L, Bérubé A, Iung J, Marciniak A, Turgeon SL, Brisson G. Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt. Foods 2021; 10:foods10081757. [PMID: 34441534 PMCID: PMC8392456 DOI: 10.3390/foods10081757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production. Polyacrylamide gel electrophoresis (PAGE) analysis showed that UHPH promoted the formation of large covalently linked aggregates in BM. A more particulate gel microstructure was observed for set SM, while BM gels were finer and more homogeneous. These differences affected the water holding capacity (WHC), which was higher for BM, while a decrease in WHC was observed for SM yogurts with an increase in homogenization pressure. In stirred yogurts, the apparent viscosity was significantly higher for SM, and the pretreatment of BM with UHPH further reduced its viscosity. Overall, our results showed that UHPH could be used for modulating BM and SM yogurt texture properties. The use of UHPH on BM has great potential for lower-viscosity dairy applications (e.g., ready-to-drink yogurts) to deliver its health-promoting properties.
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Affiliation(s)
- Louise Krebs
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Faculty of Health, Medicine and Life Sciences, Maastricht University, 6211 LK Maastricht, The Netherlands
| | - Amélie Bérubé
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Jean Iung
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Alice Marciniak
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Sylvie L. Turgeon
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
| | - Guillaume Brisson
- STELA Dairy Research Centre, Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada; (L.K.); (A.B.); (J.I.); (A.M.); (S.L.T.)
- Correspondence:
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Feeney EL, Lamichhane P, Sheehan JJ. The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12755] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emma L Feeney
- Institute of Food and Health University College Dublin 2.16a Science Centre South Dublin 4Ireland
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
| | - Prabin Lamichhane
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
| | - Jeremiah J Sheehan
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
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Shen Z, Liu Z, Rui X, Chen X, Jiang M, Dong M. Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt. J Texture Stud 2021; 52:334-346. [PMID: 33438754 DOI: 10.1111/jtxs.12584] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 01/05/2021] [Accepted: 01/07/2021] [Indexed: 01/03/2023]
Abstract
This study aimed to evaluate the effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt (SY) at different pH (5.4, 5.0, and 4.6). The microbial analysis, textural and rheological properties, and interfacial protein composition of all the samples were monitored. Microbial results suggested that the increased fat content in SY-5.0 and SY-4.6 resulted in significantly high viable cell counts of lactic acid bacteria (LAB). Textural studies demonstrated that the presence of a low fat content (1-3%) significantly reduced the hardness, springiness, and gumminess of the sample, but this effect was negligible with the addition of fat content (4-5%). The apparent viscosity and thixotropy of the SY-4.6 sample increased as the fat content increased. in vivo buccal digestion showed that a high fat content (2-4%) reduced the number of chews and chewing durations, which might be correlated with high oil droplet release (%) after mastication.
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Affiliation(s)
- Zhuang Shen
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P.R. China
| | - Zhen Liu
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P.R. China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P.R. China
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P.R. China
| | - Mei Jiang
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P.R. China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Jiangsu Province, P.R. China
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Effect of addition sesame seeds powder with different ratio on microstructural and some properties of low fat Labneh. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.08.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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12
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Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract. Foods 2020; 9:foods9091163. [PMID: 32846883 PMCID: PMC7555928 DOI: 10.3390/foods9091163] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/16/2020] [Accepted: 08/21/2020] [Indexed: 01/24/2023] Open
Abstract
Rubus suavissimus S. Lee leaves, also known as Chinese sweet tea or Tiancha, are used in folk medicine in southern China. This study evaluated the impact of the addition of Chinese sweet tea extract (0.25%, 0.5%, and 1%) on the chemical composition, organoleptic properties, yogurt culture viability, and biological activities (i.e., antioxidant, anticancer, and antihypertensive activities) of yogurt. Seven phenolic compounds were reported in Chinese sweet tea for the first time. The numbers of the yogurt culture were similar across all yogurt treatments. The yogurt supernatant with 0.25%, 0.5%, and 1% Chinese sweet tea extract had a total phenolic content that was 3.6-, 6.1-, and 11.2-fold higher, respectively, than that of the control yogurt. The biological activities were significantly increased by the addition of Chinese sweet tea extract: Yogurt with the addition of 1% Chinese sweet tea extract had the highest biological activities in terms of the antioxidant activity (92.43%), antihypertensive activity (82.03%), and inhibition of the Caco-2 cell line (67.46%). Yogurt with the addition of 0.5% Chinese sweet tea extract received the highest aroma and overall acceptability scores. Overall, Chinese sweet tea extract is a promising food ingredient for producing functional yogurt products that may substantially contribute to reducing the risk of developing chronic diseases such as cancer and cardiovascular disease.
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Zhao L, Feng R, Mao X. Addition of buttermilk powder improved the rheological and storage properties of low-fat yogurt. Food Sci Nutr 2020; 8:3061-3069. [PMID: 32724570 PMCID: PMC7382195 DOI: 10.1002/fsn3.1373] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 11/22/2019] [Accepted: 12/03/2019] [Indexed: 11/11/2022] Open
Abstract
Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%-4.0% (w/w) buttermilk powder was added to low-fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low-fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross-links of the microstructure were enhanced greatly with addition of 1.0%-2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low-fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low-fat yogurt.
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Affiliation(s)
- Lili Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Key Laboratory of Functional DairyMinistry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- College of Food Science and EngineeringNorthwest A&F UniversityYanglingChina
| | - Ran Feng
- Key Laboratory of Functional DairyMinistry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xueying Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Key Laboratory of Functional DairyMinistry of EducationCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
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Szkolnicka K, Dmytrów I, Mituniewicz-Małek A. Buttermilk ice cream-New method for buttermilk utilization. Food Sci Nutr 2020; 8:1461-1470. [PMID: 32180955 PMCID: PMC7063380 DOI: 10.1002/fsn3.1429] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/03/2020] [Accepted: 01/05/2020] [Indexed: 11/11/2022] Open
Abstract
Buttermilk, the by‐product of butter production, due to good technological features and excellent nutritional and health‐promoting properties finds more and more applications in food industry. Considerable amount of polar lipids causes that buttermilk exhibits emulsifying and stabilizing effect and may be used to improve the product quality. The study aimed to design new kind of ice cream, in which all milk is substituted by buttermilk. Within the study, we compared physicochemical parameters, color, texture, and sensory properties of control milk ice cream (C), ice cream from sweet buttermilk (SB), and ice cream from cultured buttermilk (CB). Ice cream was tested on the production day, and some characteristics were tested also after 14 and 28 days of storage at −18 ± 1°C. The study showed that samples of ice cream from cultured buttermilk had the highest acidity and were the most resistant to melting. The samples did not differ in over‐run value. The use of buttermilk influenced the texture of ice cream and product from sweet buttermilk had the highest stickiness during the storage. The color analysis showed that the highest lightness parameter had ice cream from cultured buttermilk, while samples from sweet buttermilk had the most greenish‐yellow characteristics. All the obtained products had good sensory characteristics, only cultured buttermilk ice cream slightly deteriorated after 28 storage days. Good quality properties cause that buttermilk may be successfully used as substitution of milk in ice‐cream formula and may improve its quality by exhibiting of some emulsifying stabilizing effect.
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Affiliation(s)
- Katarzyna Szkolnicka
- Department of Toxicology, Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Szczecin Poland
| | - Izabela Dmytrów
- Department of Toxicology, Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Szczecin Poland
| | - Anna Mituniewicz-Małek
- Department of Toxicology, Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Szczecin Poland
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Huang L, Abdel-Hamid M, Romeih E, Zeng QK, Yang P, Walker G, Li L. Textural and organoleptic properties of fat-free buffalo yogurt as affected by polydextrose. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2019.1682010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Li Huang
- Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
| | - Mahmoud Abdel-Hamid
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Ehab Romeih
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Qing-Kun Zeng
- Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
| | - Pan Yang
- Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
| | - Gavin Walker
- Department of Chemical Sciences, Bernal Institute, University of Limerick, Limerick Co, Ireland
| | - Ling Li
- Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China
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16
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Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food Chem 2020; 303:125400. [DOI: 10.1016/j.foodchem.2019.125400] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 12/12/2022]
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17
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A Mailam M, Abd El-Razek H, A Shaaban H. Effect of Exopolysaccharides-producing Starter Culture on the Flavor Profile and Characteristics of Low Fat Ras Cheese. Pak J Biol Sci 2020; 23:691-700. [PMID: 32363826 DOI: 10.3923/pjbs.2020.691.700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE The application of the exopolysaccharide-producing starter culture for improving the texture and technical properties and evaluating flavor profile of low-fat Ras cheese was studied. The experimental design was performed to compare flavour compounds of traditional and exopolysaccharide producing starters (EPS) for different levels of fat milk cheese. MATERIALS AND METHODS Control (4% fat) with traditional starter, T1 (0% fat) with EPS, T2 (1% fat) with EPS), T3 (2% fat) with EPS and T4 (3% fat) with EPS were used. The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (4 months) were determined. Also, the microscopic structural changes in fresh low-fat Ras cheese with EPS were evaluated. RESULTS The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments as well as hardness, cohesiveness, springiness, chewiness and gumminess of the resultant cheese. The data indicated that control cheese (full-fat and without EPS-producing cultures) had the lowest values of acidity. The changes in pH values among all cheese treatments and during storage period followed opposite trend to that of titratable acidity. There were negative correlation between the rate of fat reduction and the values of SN (soluble nitrogen). CONCLUSION Addition of EPS-producing cultures in Ras cheese milk improved sensory evaluation of resultant cheese, whereas cheese with 3% fat and EPS-producing culture (T4) selected as best Ras cheese sample.
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Yıldız N, Bakırcı I. Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production. Journal of Food Science and Technology 2019; 56:4429-4436. [PMID: 31686674 DOI: 10.1007/s13197-019-03953-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2019] [Accepted: 07/11/2019] [Indexed: 11/25/2022]
Abstract
The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21. Analyses were carried out on the total solids, fat, non-fat solids, protein, ash, viscosity, syneresis, pH, titratable acidity values. The counts of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and yeasts-molds were enumerated. Also, sensory evaluations were performed at the same times. The substitution effect of WP and BMP for SMP on ash, viscosity, syneresis and titratable acidity values of yogurts were found to be significant (p < 0.05), while total solids, non-fat solids, protein contents, pH value and S. thermophilus, L. bulgaricus and yeasts-molds counts were not statistically significant. The effect of storage period on protein, ash, viscosity, and titratable acidity values, and L. bulgaricus and yeasts-mold counts was found to be significant (p < 0.05) statistically. However, it was observed that the changes of total solids, fat, non-fat solids, syneresis, pH values, and S. thermophilus counts were insignificant during the storage period. The sensory evaluations showed that sample D was most preferred by panelists.
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Affiliation(s)
- Neslihan Yıldız
- 1Department of Food Processing, Vocational School of Technical Sciences, Muş Alparslan University, Muş, Turkey
| | - Ihsan Bakırcı
- 2Department of Food Engineering, Faculty of Agricultural, Atatürk University, Erzurum, Turkey
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Skryplonek K, Dmytrów I, Mituniewicz‐Małek A. The use of buttermilk as a raw material for cheese production. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12614] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katarzyna Skryplonek
- Department of Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Papieża Pawła VI Str. 3 71‐459 Szczecin Poland
| | - Izabela Dmytrów
- Department of Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Papieża Pawła VI Str. 3 71‐459 Szczecin Poland
| | - Anna Mituniewicz‐Małek
- Department of Dairy Technology and Food Storage Faculty of Food Sciences and Fisheries West Pomeranian University of Technology Papieża Pawła VI Str. 3 71‐459 Szczecin Poland
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002Lugo Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela 27002Lugo Spain
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Say D, Soltani M, Guzeler N. Physical, chemical, and microstructural properties of nonfat yogurts fortified with the addition of tara gum alone or in combination with buttermilk powder. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14217] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dilek Say
- Vocational School of Pozantı Cukurova University Adana Turkey
| | - Mostafa Soltani
- Department of Food Sciences and Technology Faculty of Pharmacy Tehran Medical Sciences Islamic Azad University Tehran Iran
- Nutrition and Food Sciences Research Center Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Nuray Guzeler
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
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22
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D'Alessandro AG, Martemucci G, Loizzo P, Faccia M. Production of cheese from donkey milk as influenced by addition of transglutaminase. J Dairy Sci 2019; 102:10867-10876. [PMID: 31563318 DOI: 10.3168/jds.2019-16615] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 08/14/2019] [Indexed: 12/11/2022]
Abstract
Donkey milk is characterized by low contents of total solids, fat, and caseins, especially κ-casein, which results in formation of a very weak gel upon renneting. The objective of this study was to evaluate the effect of fortification of donkey milk with microbial transglutaminase (MTGase) for cheesemaking in relation to different enzyme addition protocols (patterns, PAT). Four independent trials were performed using MTGase (5.0 U/g of milk protein) according to the following experimental patterns: control (no MTGase addition); MTGase addition (40°C) 15 min before starter inoculation (PAT1); addition of MTGase to milk simultaneously with starter culture (40°C) (PAT2); and MTGase addition simultaneously with rennet (42°C) in acidified milk (pH 6.3) (PAT3). Evolution of pH during acidification, cheesemaking parameters, and proximal composition and color of cheese at 24 h were recorded. The protein fractions of cheese and whey were investigated by urea-PAGE and sodium dodecyl sulfate-PAGE. Addition of MTGase had no significant effect on moisture, protein, fat, or cheese yield. The addition of MTGase with rennet (PAT3) improved curd firmness compared with the control. Among the different patterns of MTGase addition, PAT3 reduced gel formation time, time between rennet addition and cheese molding, and weight loss of cheese at 24 h. The PAT3 treatment also resulted in the lowest lightness and highest yellowness color values of the cheese. Sodium dodecyl sulfate-PAGE of cheeses revealed that MTGase modified the protein pattern in the high-molecular-weight zone (range 37-75 kDa) compared with the control. Of the MTGase protocols, PAT3 showed better casein retention in cheese, as confirmed by the lanes of α- and β-caseins in the electropherogram of the whey, which was subtler for this protocol. In conclusion, MTGase may be used in cheese production from donkey milk to improve curd firmness; MTGase should be added simultaneously with the rennet.
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Affiliation(s)
- A G D'Alessandro
- Department of Agricultural and Environmental Sciences (DiSAAT), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy.
| | - G Martemucci
- Department of Agricultural and Environmental Sciences (DiSAAT), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
| | - P Loizzo
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
| | - M Faccia
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via G. Amendola, 70126 Bari, Italy
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23
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2088-2095. [PMID: 30298521 DOI: 10.1002/jsfa.9401] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 10/01/2018] [Accepted: 10/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Low-fat or non-fat yoghurts are popular nowadays. However, their texture is not good and they show considerable syneresis with time. The aim of this research was to evaluate the effect of the application of transglutaminase (TG) to low-fat yoghurt to determine if similar sensory properties to those of full-fat yoghurt can be obtained. Methods of adding TG (prior or simultaneous with fermentation), dose, and TG origin were evaluated. Correlations between sensory and physicochemical parameters were assessed. RESULTS The results showed no significant differences between TG addition methods in terms of the quantitative and qualitative sensory attributes studied. Simultaneous addition of TG was preferred to speed up the process. A dose of 1 U g-1 was selected as optimal. Few differences were detected due to the origin of the TG. They were not significant although some differences were observed in terms of density, bitterness, and syneresis compared with low and full-fat yoghurts. CONCLUSION The results showed that sensory parameters cannot be associated with only one physicochemical parameter in yoghurt evaluation. Transglutaminase can be used as a substitute for stabilizers in the production of low-fat yoghurt, maintaining good sensory properties and avoiding initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Calle Carballo Calero, s/n, Lugo, Spain
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24
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Ali AH. Current knowledge of buttermilk: Composition, applications in the food industry, nutritional and beneficial health characteristics. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12572] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science Faculty of Agriculture Zagazig University 44511 Zagazig Egypt
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25
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Zhao L, Feng R, Ren F, Mao X. Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.029] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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García-Gómez B, Romero-Rodríguez Á, Vázquez-Odériz L, Muñoz-Ferreiro N, Vázquez M. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5479-5485. [PMID: 29688576 DOI: 10.1002/jsfa.9092] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 04/03/2018] [Accepted: 04/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Currently consumers demand low-fat or non-fat yoghurt but their physical properties are less attractive than those of full-fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low-fat yoghurt. The aim of this work was to evaluate the effect of TG on low-fat yoghurt to improve their physicochemical and textural properties to approach to those of full-fat yoghurt. Two TG application methods (addition before fermentation or simultaneous addition with the starter), three dose levels and TG origin were evaluated. Results were compared with commercial low-fat and full-fat yoghurts. RESULTS No significant differences between application methods were observed. Simultaneous addition of TG was preferred because additional time-consuming steps are not required. The best dose was 1 U TG g-1 of protein that allowed a firmness higher (4.25 N) than that of commercial low-fat (3.05 N) and full-fat (4.43 N) yoghurts to be achieved. This implies that intermediate values of TG will permit the same firmness as commercial yoghurts to be obtained. It was observed some differences by the TG origin may be due to excipients. CONCLUSION TG may be used to replace stabilizers in the production of low-fat yoghurt as it improves texture and avoids initial syneresis. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Belén García-Gómez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Ángeles Romero-Rodríguez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Lourdes Vázquez-Odériz
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Nieves Muñoz-Ferreiro
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain
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27
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Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chem 2018; 245:620-632. [DOI: 10.1016/j.foodchem.2017.10.138] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/25/2017] [Accepted: 10/28/2017] [Indexed: 11/21/2022]
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28
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Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review. Int J Biol Macromol 2018; 107:2364-2374. [DOI: 10.1016/j.ijbiomac.2017.10.115] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/14/2017] [Accepted: 10/17/2017] [Indexed: 12/15/2022]
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Res Int 2017; 103:468-477. [PMID: 29389637 DOI: 10.1016/j.foodres.2017.09.081] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 11/22/2022]
Abstract
The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Buttermilk addition to cheese milk resulted in a softer cheese compared to other cheeses, with a significantly reduced flowability, while buttermilk powder addition had no influence on cheese firmness but cheese flowability was also reduced compared to the control cheese. Larger pools of free fat, higher levels of free fatty acids, volatile compounds and significant differences in sensory profiles associated with off-flavour were also observed with the addition of buttermilk to cheese milk. Application of light microscopy, using toluidine blue stain, facilitated the visualisation of fat globule structure and distribution within the protein matrix. Addition of 10% buttermilk powder resulted in significant increases in volatile compounds originating from proteolysis pathways associated with roasted, green aromas. Descriptive sensory evaluation indicated few differences between the 10% buttermilk powder and the control cheese, while buttermilk cheeses scored negatively for sweaty, barnyard aromas, oxidized and off flavors, correlating with associated volatile aromas. Addition of 10% buttermilk powder to cheese curds results in cheese comparable to the control Cheddar with some variations in volatile compounds resulting in a cheese with similar structural and sensory characteristics albeit with subtle differences in overall cheese flavor. This could be manipulated to produce cheeses of desirable quality, with potential health benefits due to increased phospholipid levels in cheese.
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31
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Kizzie-Hayford N, Jaros D, Rohm H. Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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32
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Romeih E, Walker G. Recent advances on microbial transglutaminase and dairy application. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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33
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Akgun A, Yazici F, Gulec HA. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Cermeño M, FitzGerald RJ, O'Brien NM. In vitro antioxidant and immunomodulatory activity of transglutaminase-treated sodium caseinate hydrolysates. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.08.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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36
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Lapčík L, Lapčíková B, Otyepková E, Otyepka M, Vlček J, Buňka F, Salek RN. Surface energy analysis (SEA) and rheology of powder milk dairy products. Food Chem 2015; 174:25-30. [DOI: 10.1016/j.foodchem.2014.11.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 10/10/2014] [Accepted: 11/03/2014] [Indexed: 11/25/2022]
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