1
|
Ma Y, Li J, Huang Y, Liu X, Dou N, Zhang X, Hou J, Ma J. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles. Food Chem 2023; 404:134646. [DOI: 10.1016/j.foodchem.2022.134646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022]
|
2
|
Falah F, Zareie Z, Vasiee A, Tabatabaee Yazdi F, Mortazavi SA, Alizadeh Behbahani B. Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01119-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
3
|
Azari‐Anpar M, Khomeiri M, Daraei Garmakhany A, Lotfi‐Shirazi S. Development of camel and cow's milk, low-fat frozen yoghurt incorporated with Qodume Shahri ( Lepidium perfoliatum) and cress seeds ( Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment. Food Sci Nutr 2021; 9:1640-1650. [PMID: 33747475 PMCID: PMC7958526 DOI: 10.1002/fsn3.2139] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 11/08/2022] Open
Abstract
In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non-Newtonian at all added concentrations. Finally, Herschel-Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.
Collapse
Affiliation(s)
- Mojtaba Azari‐Anpar
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
- Université Claude Bernard Lyon 1ISARA LyonUniv LyonBourg en BresseFrance
| | - Morteza Khomeiri
- Department of Food Science & TechnologyGorgan University of Agricultural Sciences & Natural ResourcesGorganIran
| | - Amir Daraei Garmakhany
- Department of Food Science and TechnologyTuyserkan Faculty of Engineering & Natural ResourcesBu‐Ali Sina UniversityHamedanIran
| | - Sorour Lotfi‐Shirazi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| |
Collapse
|
4
|
Nowier AM, Ramadan SI. Association of β-casein gene polymorphism with milk composition traits of Egyptian Maghrebi camels ( Camelus dromedarius). Arch Anim Breed 2020; 63:493-500. [PMID: 33473374 PMCID: PMC7810228 DOI: 10.5194/aab-63-493-2020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 11/02/2020] [Indexed: 12/03/2022] Open
Abstract
The objectives of this study were to detect the polymorphism of 2126A/G
SNP in the β-casein (CSN2) gene among Egyptian Maghrebi camels and
to investigate the association of 2126A/G SNP genotypes, parity,
lactation stage, and temperature–humidity index (THI) with the milk
composition traits of Maghrebi camels. Sixty-eight hair samples were
collected from three different populations of Maghrebi camels for DNA
extraction. Fat, protein, total solids, solids-not-fat, and lactose
percentages were determined in Maghrebi camel milk using an automatic milk
analyzer device. Three different genotypes – A/A, A/G, and G/G – were identified
in the 5′ flanking region of β-casein gene by using PCR-RFLP
method with the A/G genotype showing the highest frequency. Association
among these three genotypes with milk composition traits suggests a positive
effect of A/A genotype on acidity and protein percentage. Higher protein and
acidity values were observed in the milk of individuals carrying the A/A
genotype. The protein percentage of this study significantly increased from
the first till the fourth parity and then decreased. Fat and total solid
percentages were significantly higher in the late stage of lactation, while
lactose showed a decreasing trend from the early till the late stages of
lactation. Fat and protein percentages were highest in the low THI class.
Our results encourage the utilization of Maghrebi camel milk for cheese and
butter processing at the late lactation stages of the middle parities of
their productive life. Moreover, the A/G SNP of the CSN2 gene may be used as a
DNA marker in selection programs for the improvement of camel milk
composition. Further studies are needed in order to fully explore the
variation in the chemical composition of camel milk due to the effect of
CSN2 gene, parity, lactation stage, and THI factors.
Collapse
Affiliation(s)
- Amira M Nowier
- Biotechnology Research Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Egypt
| | - Sherif I Ramadan
- Animal Wealth Development Department, Faculty of Veterinary Medicine, Benha University, Toukh, Egypt
| |
Collapse
|
5
|
Boukria O, El Hadrami EM, Boudalia S, Safarov J, Leriche F, Aït-Kaddour A. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review. Foods 2020; 9:E1309. [PMID: 32957530 PMCID: PMC7555713 DOI: 10.3390/foods9091309] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 01/29/2023] Open
Abstract
The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.
Collapse
Affiliation(s)
- Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - El Mestafa El Hadrami
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco; (O.B.); (E.M.E.H.)
| | - Sofiane Boudalia
- Laboratoire de Biologie, Département d’Écologie et Génie de l’Environnement, Faculté des Sciences de la Nature et de la Vie & Sciences de la Terre et l’Univers, Université 8 Mai 1945 Guelma, BP 401, Guelma 24000, Algeria;
| | - Jasur Safarov
- Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University str. 2, Tashkent 100095, Uzbekistan;
| | - Françoise Leriche
- Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France;
| | | |
Collapse
|
6
|
Abstract
Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are selectively stimulate the growth of beneficial microorganisms in the distal parts of the host digestive tract conferring health benefits. Dairy products manufactured mainly using bovine milk is the major vehicle in delivering probiotics to humans. At present, there is an increasing demand for non-bovine probiotic milk products. Both bovine and non-bovine dairy products contain several ingredients with prebiotic properties such as oligosaccharides that could positively interact with probiotics to alter their functional properties. Furthermore, these bovine and non-bovine products could be fortified with prebiotics from various sources such as inulin and oligofructose in order to provide additional health benefits. In addition, non-bovine milk products are good sources for isolating novel potential probiotics. Non-bovine milk such as goat, sheep, camel and donkey have been used in producing several probiotic products including set-yoghurt, drinking-yoghurt, stirred-yoghurt, ice cream and cheese. Prebiotic inclusions in non-bovine milk at present is mainly associated with goat and sheep milk products. In this context, this chapter focuses on the different types of non-bovine milk products containing probiotics and prebiotics, and product quality and microbiological characteristics with special reference to probiotic viability.
Collapse
|
7
|
Kamal-Eldin A, Alhammadi A, Gharsallaoui A, Hamed F, Ghnimi S. Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Processing Challenges and Opportunities of Camel Dairy Products. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2017; 2017:9061757. [PMID: 29109953 PMCID: PMC5646346 DOI: 10.1155/2017/9061757] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 08/23/2017] [Indexed: 02/04/2023]
Abstract
A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters. Additionally, camel milk has traditionally been used for its medicinal values and recent scientific studies confirm that it is a rich source of bioactive, antimicrobial, and antioxidant substances. The current literature concerning product design and functional potential of camel milk is fragmented in terms of time, place, and depth of the research. Therefore, it is essential to understand the fundamental features of camel milk and initiate detailed multidisciplinary research to fully explore and utilize its functional and technological properties.
Collapse
|
9
|
Khalesi M, Salami M, Moslehishad M, Winterburn J, Moosavi-Movahedi AA. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.004] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
10
|
Chaudhary MJ, Mehta BM, Patel DH, Darji VB, Aparnathi KD. Characterisation and comparison of khoa prepared from camel milk with that from cow and buffalo milk. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12337] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Bhavbhuti M Mehta
- Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University (AAU); Anand Gujarat India
| | - Devesh H Patel
- Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University (AAU); Anand Gujarat India
| | - Vijaykumar B Darji
- Department of Agril. Statistics; B. A. College of Agriculture; Anand Agricultural University (AAU); Anand Gujarat India
| | - Kishorkumar D Aparnathi
- Dairy Chemistry Department; SMC College of Dairy Science; Anand Agricultural University (AAU); Anand Gujarat India
| |
Collapse
|
11
|
|
12
|
Pinto SS, Fritzen-Freire CB, Muñoz IB, Barreto PL, Prudêncio ES, Amboni RD. Effects of the addition of microencapsulated Bifidobacterium BB-12 on the properties of frozen yogurt. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.03.016] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|