1
|
Vénica CI, Wolf VI, Spotti MJ, Capra ML, Mercanti DJ, Perotti MC. Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
|
2
|
Qi X, Liu D, Yuan J, Regenstein JM, Zhou P. Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
3
|
Heck A, Nöbel S, Hitzmann B, Hinrichs J. Tailoring the Textural Characteristics of Fat-Free Fermented Concentrated Milk-Protein Based Microgel Dispersions by Way of Upstream, Downstream and Post-Production Thermal Inputs. Foods 2022; 11:foods11050635. [PMID: 35267268 PMCID: PMC8909656 DOI: 10.3390/foods11050635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/16/2022] [Accepted: 02/20/2022] [Indexed: 11/04/2022] Open
Abstract
There is a growing demand for new strategies to tailor the texture of fat-free fermented concentrated milk products, also referred to as milk protein-based (MPb) microgel dispersions. Methods should be easy to incorporate into the production scheme, offer labelling without added components and be cost-efficient. Thermal treatments are traditionally used upstream (milk heating) and downstream (pre-concentration heating) in the production of these dispersions, though there is little knowledge as to the effects that combinations of different thermal input levels have on final texture. Therefore, this study investigated combinations of thermal input at different intensities and steps in the production scheme at the pilot scale and the relationships with texture. We demonstrated that increasing the intensity of upstream milk heat treatment, in combination with downstream pre-concentration heating, increases gel firmness and apparent viscosity. Downstream pre-concentration heating produces final fat-free fermented concentrated MPb microgel particles that are resistant to post-heating aggregation. On the other hand, omission of downstream pre-concentration heating results in smaller particles that are sensitive to post-heating aggregation. Furthermore, gel firmness and apparent viscosity increase with post-heating. Consequently, combining different levels of thermal inputs upstream, downstream (pre-concentration) and post-production, can produce fat-free fermented concentrated MPb microgel dispersions with a range of different textures.
Collapse
Affiliation(s)
- Anisa Heck
- Correspondence: ; Tel.: +49-711-459-24208
| | | | | | | |
Collapse
|
4
|
|
5
|
Heck AJ, Schäfer J, Nöbel S, Hinrichs J. Fat-free fermented concentrated milk products as milk protein-based microgel dispersions: Particle characteristics as key drivers of textural properties. Compr Rev Food Sci Food Saf 2021; 20:6057-6088. [PMID: 34494713 DOI: 10.1111/1541-4337.12829] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/28/2021] [Accepted: 07/23/2021] [Indexed: 11/29/2022]
Abstract
The popularity of fat-free fermented concentrated milk products, such as fresh cheeses and high-protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvements have been achieved through modifications and new developments in processing technologies, for example, higher heat treatment intensities and incorporating different membrane filtration technologies. Though numerous processing parameters are discussed in the literature, as well as reasons behind the developments, detailed examinations of how process modifications affect the final textural attributes of these products are lacking. To draw links between processing parameters and texture, we review the literature on fat-free fermented concentrated milk products from the perspective of fermented milk protein-based microgel particles as the basic structural unit. At each main processing step, relationships between process parameters, micro- and macrostructural and sensory (textural) properties are discussed.An overview of particle characteristics that drive structural changes at each processing step is developed in relation to textural characteristics. Using this approach of assessing relationships between structural characteristics of concentrated dispersions of fat-free fermented milk protein-based microgel particles and processing parameters provides a basic context for the selection of optimal parameters to achieve a desired texture.
Collapse
Affiliation(s)
- Anisa J Heck
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Stefan Nöbel
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.,Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institute, Kiel, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| |
Collapse
|
6
|
Mahomud MS, Haque MA, Akhter N, Asaduzzaman M. Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1969-1978. [PMID: 33897033 DOI: 10.1007/s13197-020-04708-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2020] [Accepted: 08/11/2020] [Indexed: 11/29/2022]
Abstract
The effect of milk pH before heating on casein-whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted skim milk at different pH values (6.4, 6.8 and 7.2) was heated at 80 °C for 30 min. The type of protein and size of casein micelle in milk were determined. The storage modulus (G'), loss tangent (tan δ), flow behaviour as well as microstructure, firmness and water holding capacity of the yoghurt samples were measured. Heating milk at pH 7.2 formed mostly soluble protein complexes whereas at pH 6.4 micelle bound complexes was dominant. However, heating milk at pH 6.8 resulted in a relatively compact protein network due to a balanced contribution from both soluble protein/κ-casein complexes and whey protein-casein micelle associated complexes. Yoghurt prepared with milk heated at pH 6.8 showed significantly higher G' values, shorter gelation times, higher water holding capacity, firmness and more compact protein network compared to those at pH 6.4, 7.2 and unheated milk. The obtained results demonstrated that milk pH adjustment before heating could be an important factor governing uniform quality yoghurt production.
Collapse
Affiliation(s)
- Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md Azizul Haque
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy.,Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, 1902 Bangladesh
| | - Nasrin Akhter
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| | - Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bolzano, 39100 Bolzano, Italy
| |
Collapse
|
7
|
Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Moussier M, Huc-Mathis D, Michon C, Bosc V. Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.12.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
|
10
|
Kaczyński Ł, Cais-Sokolińska D. Effect of enzymatic conversion of lactose on the flavour profile of goat milk kefir and its permeate after microfiltration. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.4.5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Ł.K. Kaczyński
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań. Poland
| | - D. Cais-Sokolińska
- Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań. Poland
| |
Collapse
|
11
|
Silva JV, O'Mahony JA. Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
12
|
Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
13
|
Yang J, Zheng N, Wang J, Yang Y. Comparative milk fatty acid analysis of different dairy species. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12443] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jinhui Yang
- Ministry of Agriculture-Milk Risk Assessment Laboratory; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Ministry of Agriculture-Milk and Dairy Product Inspection Center; Beijing 100193 China
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Statistical Unit; Gembloux Agro-Bio Tech; University of Liège; Gembloux 5030 Belgium
| | - Nan Zheng
- Ministry of Agriculture-Milk Risk Assessment Laboratory; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Ministry of Agriculture-Milk and Dairy Product Inspection Center; Beijing 100193 China
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Jiaqi Wang
- Ministry of Agriculture-Milk Risk Assessment Laboratory; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
- Ministry of Agriculture-Milk and Dairy Product Inspection Center; Beijing 100193 China
- State Key Laboratory of Animal Nutrition; Institute of Animal Science; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Yongxin Yang
- Institute of Animal Husbandry and Veterinary Medicine; Anhui Academy of Agricultural Sciences; Hefei 230031 China
| |
Collapse
|
14
|
Cais-Sokolińska D, Stachowiak B, Kaczyński ŁK, Bierzuńska P, Górna B. The stability of the casein-gluconate matrix in reduced-lactose kefir with soluble fraction polysaccharides containing β-glucan from Pleurotus ostreatus. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12429] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dorota Cais-Sokolińska
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Barbara Stachowiak
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Łukasz K Kaczyński
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Paulina Bierzuńska
- Department of Dairy Technology; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Barbara Górna
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| |
Collapse
|
15
|
Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.012] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
16
|
Laiho S, Ercili-Cura D, Forssell P, Myllärinen P, Partanen R. The effect of dynamic heat treatments of native whey protein concentrate on its dispersion characteristics. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
17
|
Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.02.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|