1
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France TC, Bot F, Kelly AL, Crowley SV, O'Mahony JA. Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures. J Dairy Sci 2024; 107:2721-2732. [PMID: 38101742 DOI: 10.3168/jds.2023-23918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Accepted: 11/18/2023] [Indexed: 12/17/2023]
Abstract
Processing temperature has a significant influence on the composition and functionality of the resulting streams following microfiltration (MF) of skim milk. In this study, MF and diafiltration (DF) were performed at 4 or 50°C to produce β-casein (β-CN)-depleted and nondepleted (i.e., native casein profile) micellar casein isolate retentates, respectively. Microfiltration combined with extensive DF resulted in a 40% depletion of β-CN at 4°C, whereas no β-CN depletion occurred at 50°C. Microfiltration at 4°C led to higher transmission of calcium into permeates, with retentate generated at 4°C containing less total calcium compared with retentate generated at 50°C, based on the volume of retentate remaining. Higher heat stability at 120°C was measured for retentates generated at 4°C compared with those at 50°C, across all pH values measured. Retentates generated at 4°C also had significantly lower ionic calcium values at each pH compared with those generated at 50°C. Higher apparent viscosities at 4°C were measured for retentates generated at 4°C compared with retentates generated at 50°C, likely due to increased voluminosity of β-CN-depleted casein micelles. The results of this study provide new information on how changing the composition of MF retentate, by appropriate control of processing temperature and DF, can alter physicochemical properties of casein micelles, with potential implications for ingredient functionality.
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Affiliation(s)
- Thomas C France
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland
| | - Francesca Bot
- Department of Food and Drug, University of Parma, 43124 Parma, Italy
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland
| | - Shane V Crowley
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland.
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2
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Nascimento LGL, Queiroz LS, Petersen HO, Marie R, Silva NFN, Mohammadifar MA, de Sá Peixoto Júnior PP, Delaplace G, de Carvalho AF, Casanova F. High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties. Food Chem 2023; 422:136178. [PMID: 37119595 DOI: 10.1016/j.foodchem.2023.136178] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 04/13/2023] [Accepted: 04/14/2023] [Indexed: 05/01/2023]
Abstract
This study aimed to investigate the suitability of the application of high-intensity ultrasounds (HIUS) to improve the acid induced gelation of mixed protein systems formed by casein micelles (CMs) and pea. The protein suspensions were prepared in different protein ratios CMs: pea (100:0, 80:20, 50:50, 20:80, 0:100) at 8% (w/w) total protein concentration. In the suspensions, the ultrasound treatment produced an increase in solubility, surface hydrophobicity, and a decrease in the samples' viscosity, with more remarkable differences in protein blends in which pea protein was the major component. However, the replacement of 20% of CMs for pea proteins highly affected the gel elasticity. Hence, the creation of smaller and more hydrophobic building blocks before acidification due to the HIUS treatment increased the elasticity of the gels up to 10 times. Therefore, high-intensity ultrasounds are a suitable green technique to increase the gelling properties of CMs: pea systems.
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Affiliation(s)
- Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, Villeneuve d'Ascq, France
| | - Lucas Sales Queiroz
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark
| | - Heidi Olander Petersen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark
| | - Rodolphe Marie
- Department of Health Technology, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark
| | | | - Mohammed Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark
| | | | - Guillaume Delaplace
- Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, Villeneuve d'Ascq, France
| | - Antônio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark.
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3
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Jańczuk A, Brodziak A, Król J, Czernecki T. Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time. Animals (Basel) 2023; 13:ani13101610. [PMID: 37238040 DOI: 10.3390/ani13101610] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/04/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. Storage research made it possible to determine the direction of changes taking place in the products. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Lactoferrin has a positive effect on the durability of the product.
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Affiliation(s)
- Anna Jańczuk
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Aneta Brodziak
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Jolanta Król
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Tomasz Czernecki
- Department of Biotechnology, Microbiology and Human Nutrition, Dietitian Service, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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4
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Hammam ARA, Kapoor R, Metzger LE. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt free process cheese products applications. J Dairy Sci 2023; 106:3137-3154. [PMID: 36907765 DOI: 10.3168/jds.2022-22652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 10/18/2022] [Indexed: 03/12/2023]
Abstract
Micellar casein concentrate (MCC) is a high protein ingredient that is typically produced using 3 stages of microfiltration with a 3× concentration factor and diafiltration. Acid curd is an acid protein concentrate, which can be obtained by precipitating the casein at pH 4.6 (isoelectric point) using starter cultures or direct acids without the use of rennet. Process cheese product (PCP) is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture to get a product with an extended shelf-life. Emulsifying salts are critical for the desired functional characteristics of PCP because of their role in calcium sequestration and pH adjustment. The objectives of this study were to develop a process to produce a novel cultured micellar casein concentrate ingredient (cMCC; culture-based acid curd) and to produce PCP without emulsifying salts using different combinations of protein from cMCC and MCC in the formulations (2.0:1.0, 1.9:1.1, and 1.8:1.2). Skim milk was pasteurized at 76°C for 16 s and then microfiltered in 3 microfiltration stages using graded permeability ceramic membranes to produce liquid MCC (11.15% total protein; TPr and 14.06% total solids; TS). Part of the liquid MCC was spray dried to produce MCC powder (75.77% TPr and 97.84% TS). The rest of the MCC was used to produce cMCC (86.9% TPr and 96.4% TS). Three PCP treatments were formulated with different ratios of cMCC:MCC, including 2.0:1.0, 1.9:1.1, and 1.8:1.2 on the protein basis. The composition of PCP was targeted to 19.0% protein, 45.0% moisture, 30.0% fat, and 2.4% salt. This trial was repeated 3 times using different batches of cMCC and MCC powders. All PCP were evaluated for their final functional properties. No significant differences were detected in the composition of PCP made with different ratios of cMCC and MCC except for the pH. The pH was expected to increase slightly with elevating the MCC amount in the PCP formulations. The end apparent viscosity was significantly higher in 2.0:1.0 formulation (4,305 cP) compared with 1.9:1.1 (2,408 cP) and 1.8:1.2 (2,499 cP). The hardness ranged from 407 to 512 g with no significant differences within the formulations. However, the melting temperature showed significant differences with 2.0:1.0 having the highest melting temperature (54.0°C), whereas 1.9:1.1 and 1.8:1.2 showed 43.0 and 42.0°C melting temperature, respectively. The melting diameter (38.8 to 43.9 mm) and melt area (1,183.9 to 1,538.6 mm2) did not show any differences in different PCP formulations. The PCP made with a 2.0:1.0 ratio of protein from cMCC and MCC showed better functional properties compared with other formulations.
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Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings 57007; Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut 71515, Egypt.
| | | | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings 57007
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5
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Nazari A, Zarringhalami S, Asghari B. Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic and sensory properties of yogurt. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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6
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Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes. Foods 2022; 11:foods11233861. [PMID: 36496669 PMCID: PMC9737567 DOI: 10.3390/foods11233861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 12/05/2022] Open
Abstract
The application of β-galactosidase in the fermentation of milk enables the acquirement of lower levels of lactose that are tolerated by lactose maldigesters and can reduce the nutritional consequences of avoiding dairy products. The present study evaluated the viability of the fortification of lactose-free prebiotic Greek yogurt formulas with whey protein concentrate (WPC). Two rotational central composite designs (RCCDs) were applied: one to perform the hydrolysis of the whey protein concentrate and another for the yogurt formulations (α = 2 with 2 central points and 4 axial points). Two β-galactosidase enzymes obtained from Kluyveromyces lactis were used. The content of lactose, glucose, galactose, and lactic acid were determined in the WPC, milk (pasteurized and powdered), and yogurts. The three best formulations regarding the attributes’ viscosity, syneresis, firmness, and elasticity were sensorially evaluated by using a nine-point hedonic scale. A microbiological analysis was performed after 48 h of yogurt production. The characterization of the products and the comparison of the results obtained were evaluated using the Student’s T test and the analysis of variance with Tukey’s test (p-values < 0.05). The application of a lactose-free WPC promoted viscosity, firmness, and elasticity. The syneresis was reduced, and whey increased the protein and calcium content. Lactose-free WPC can be used as a partial substitute for skimmed powdered milk in yogurts. The obtained results are encouraging with respect to the production of lactose-free Greek yogurts by the dairy industry.
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7
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Hammam AR, Kapoor R, Metzger LE. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate. J Dairy Sci 2022; 106:117-131. [DOI: 10.3168/jds.2022-22379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Accepted: 08/02/2022] [Indexed: 11/09/2022]
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8
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Wilbanks D, Lee M, Rahimi Y, Lucey J. Comparison of micellar casein isolate and nonfat dry milk for use in the production of high-protein cultured milk products. J Dairy Sci 2022; 106:61-74. [DOI: 10.3168/jds.2022-22400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 08/09/2022] [Indexed: 11/09/2022]
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9
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Kong X, Xiao Z, Du M, Wang K, Yu W, Chen Y, Liu Z, Cheng Y, Gan J. Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum. Gels 2022; 8:gels8070453. [PMID: 35877538 PMCID: PMC9318443 DOI: 10.3390/gels8070453] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/17/2022] [Accepted: 07/18/2022] [Indexed: 02/04/2023] Open
Abstract
Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt.
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Affiliation(s)
- Xiao Kong
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Ziqun Xiao
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Mengdi Du
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Kuaitian Wang
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Wei Yu
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuhang Chen
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhili Liu
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: (Y.C.); (J.G.); Tel.: +86-18853596400 (J.G.)
| | - Jing Gan
- College of Life Science, Yantai University, Yantai 264000, China; (X.K.); (Z.X.); (M.D.); (K.W.); (W.Y.); (Y.C.); (Z.L.)
- Correspondence: (Y.C.); (J.G.); Tel.: +86-18853596400 (J.G.)
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10
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Gyawali R, Feng X, Chen YP, Lorenzo JM, Ibrahim SA. A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt. J DAIRY RES 2022; 89:1-7. [PMID: 35466900 DOI: 10.1017/s0022029922000346] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey. As a result of the draining process, Greek yogurt has higher total solids and lower lactose than regular yogurt. Since it is a concentrated yogurt, its sensory characteristics are different from regular yogurt. However, there is little information about factors influencing the quality of Greek yogurt and sensory evaluation techniques applied to Greek yogurt. This review aims to describe the effects of ingredients, starter cultures, processing techniques and other parameters on quality characteristics and sensory properties of Greek yogurt. In addition, advantages and limitations of novel sensory evaluation techniques applied to Greek yogurt products are discussed. In particular, we take a look at advanced techniques such as the electronic nose and electronic tongue and the benefits of these techniques with regard to Greek yogurt. This review should help the Greek yogurt industry to improve its current products and develop innovative products based on appropriate food evaluation techniques.
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Affiliation(s)
- Rabin Gyawali
- Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA
| | - Yan Ping Chen
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia no 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Facultad de Ciencias de Ourense, Área de Tecnología de los Alimentos, Universidade de Vigo, 32004 Ourense, Spain
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA
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11
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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]
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12
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Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts. Foods 2022; 11:foods11040619. [PMID: 35206095 PMCID: PMC8871219 DOI: 10.3390/foods11040619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/11/2022] [Accepted: 02/17/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (w/w). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks. Before storage, the apparent viscosity at 100 s−1 (η100) was 1.09 Pa·s for C-GSY and 0.71 Pa·s for MNB-GSY. Incorporation of MNBs into GSY significantly (p < 0.05) decreased the η100 by 30% on 1 week of storage. Additionally, the η100 of MNB-GSY was lesser than C-GSY on week 2, 3, and 4 of storage. Notable microstructural changes and significant rheological differences were observed between the C-GSY and MNB-GSY samples. Differences were also noticed in syneresis, which was lower for the MNB-GSY compared with the control. Overall, the incorporation of MNBs into GSY showed considerable improvements in rheological and functional properties. Additionally, it’s a simple, cost-effective process to implement in existing GSY production plants.
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13
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Hammam ARA, Kapoor R, Salunke P, Metzger LE. Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate. Foods 2021; 11:24. [PMID: 35010150 PMCID: PMC8750234 DOI: 10.3390/foods11010024] [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: 11/24/2021] [Revised: 12/20/2021] [Accepted: 12/20/2021] [Indexed: 11/16/2022] Open
Abstract
Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2-9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.
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Affiliation(s)
- Ahmed R. A. Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
| | - Rohit Kapoor
- National Dairy Council, Rosemont, IL 60018, USA;
| | - Prafulla Salunke
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
| | - Lloyd E. Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (P.S.); (L.E.M.)
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14
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Effect of Different Temperature-Controlled Ultrasound on the Physical and Functional Properties of Micellar Casein Concentrate. Foods 2021; 10:foods10112673. [PMID: 34828953 PMCID: PMC8625585 DOI: 10.3390/foods10112673] [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: 09/24/2021] [Revised: 10/28/2021] [Accepted: 10/29/2021] [Indexed: 11/17/2022] Open
Abstract
Micellar casein concentrate (MCC) is a novel dairy ingredient with high protein content. However, its poor functional properties impair its potential for further application, highlighting the importance of using innovative processing methods to produce modified MCC, such as ultrasound (US). This work investigated the impact of US on the physical and functional properties of MCC under temperature-controlled and -uncontrolled conditions for different time intervals. Under temperature-controlled ultrasound (TC-US) treatment, a reduction was found in the supernatant particle size of casein micelles. Soluble calcium content and hydrophobicity increased following ultrasound treatment at 20 °C, resulting in a remarkable improvement in emulsification. However, long-time ultrasonication led to an unstable state, causing the MCC solutions to show shear thinning behavior (pseudoplastic fluid). Compared with 50 °C temperature-controlled ultrasonication, ultrasonication at 20 °C had a greater influence on particle size, viscosity and hydrophobicity. These findings indicate that 20 °C TC-US could be a promising technology for the modification of MCC.
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15
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Almasi K, Esnaashari SS, Khosravani M, Adabi M. Yogurt fortified with omega-3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties. Food Sci Nutr 2021; 9:6186-6193. [PMID: 34760249 PMCID: PMC8565221 DOI: 10.1002/fsn3.2571] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega-3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty acids such as omega-3. The aim of this study was to prepare a stable nanoemulsion containing flaxseed oil and investigate the fortification of yogurt with this nanoemulsion compared with fortification with bulk flaxseed oil. The nanoemulsion of flaxseed oil-in-water was obtained by low-energy emulsification method. Optimized nanoemulsion contains 3% (w/w) flaxseed vegetable oil, 36% (w/w) surfactant, 10% (w/w) co-surfactant, and 51% (w/w) deionized water as a continuous phase. The result of transmission electron microscopy (TEM) showed that the optimal size was about 60 nm, which was stayed stable for 11 months. The results of gas chromatography (GC) indicated that the amount of omega-3 in nanoemulsion containing flaxseed oil was 27.3% and 19.8% after 7 days and 11 months, respectively. The turbidity results indicated the transparency of nanoemulsion after 11 months as well. The results of centrifuge experiments and thermal stress cycles exhibited that the optimized nanoemulsion was physically stable without any sign of creaming, phase separation, and cracking. In addition, pH and acidity of the yogurt fortified with nanoemulsion containing flaxseed oil were 4.22 and 1.41 wt%, respectively. In conclusion, fortifying yogurt with the nanoemulsion containing flaxseed oil can be considered as a solution to increase solubility, bioavailability, and protection of omega-3.
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Affiliation(s)
- Khadijeh Almasi
- Department of Medical Nanotechnology School of Advanced Technologies in Medicine Tehran University of Medical Sciences Tehran Iran
| | - Seyedeh Sara Esnaashari
- Department of Medical Nanotechnology Faculty of Advanced Sciences and Technology Tehran Medical Sciences Islamic Azad University Tehran Iran
| | - Masood Khosravani
- Department of Medical Nanotechnology School of Advanced Technologies in Medicine Tehran University of Medical Sciences Tehran Iran
| | - Mahdi Adabi
- Department of Medical Nanotechnology School of Advanced Technologies in Medicine Tehran University of Medical Sciences Tehran Iran
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16
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Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00949-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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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.
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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
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18
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Zhao J, Bhandari B, Gaiani C, Prakash S. Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Curr Res Food Sci 2021; 4:577-587. [PMID: 34485926 PMCID: PMC8405962 DOI: 10.1016/j.crfs.2021.08.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 08/06/2021] [Accepted: 08/17/2021] [Indexed: 11/29/2022] Open
Abstract
The influence of the protein, fat and sugar in almond milk on the formation of the acidic gel was investigated by determining their physicochemical and microstructural properties. The protein, fat and sugar in the almond milk were varied from 2% to 6%, 0.8%-7% and 0.6%-7%, respectively and fermented using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles cultures to form a gel structure. Both protein and fat increased the gel strength, viscosity (stirred gel) and lightness of almond yoghurts as the concentration increased. The addition of protein content increased the cohesiveness (from 0.70 to 1.17), water holding capacity (from 28.75% to 52.22%) and D4,3 value of particle size (from 32.76 μm to 44.41 μm) of almond yoghurt. Fat reduction decreased the firmness (from 6.56 g to 4.69 g), D4,3 value (from 88.53 μm to 18.37 μm), and water holding capacity (from 48.96% to 27.66%) of almond yoghurt. With sugar addition, almond yoghurt showed increased adhesiveness, decreased lightness and a low pH, with no significant difference in firmness, particle size, and flow behaviour. The confocal images provided evidence that the fortified protein contents homogeneously entrapped fat globules resulting in a more stable gel network and increased fat content led to large fat globule formation resulting in a harder gel network, while the added sugar did not significantly affect the gel network. The results suggested that the protein fortification enhances the texture of almond yoghurt. The fat content of 7% with 3.5% protein showed poor consistency and gel strength of yoghurt. Sugar mainly contributed to bacterial metabolism during fermentation.
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Affiliation(s)
- Jia Zhao
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD, 4072, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD, 4072, Australia
| | - Claire Gaiani
- Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, Nancy, France
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD, 4072, Australia
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19
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Marella C, Sunkesula V, Hammam ARA, Kommineni A, Metzger LE. Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate. MEMBRANES 2021; 11:656. [PMID: 34564473 PMCID: PMC8466260 DOI: 10.3390/membranes11090656] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 11/16/2022]
Abstract
A systematic selection of different transmembrane pressures (TMP) and levels of diafiltration (DF) was studied to optimize these critical process parameters during the manufacturing of micellar casein concentrate (MCC) using spiral-wound polymeric membrane filtration. Three TMPs (34.5, 62.1, and 103.4 kPa) and four DF levels (0, 70, 100, and 150%) were applied in the study. The effect of the TMP and DF level on flux rates, serum protein (SP) removal, the casein-to-total-protein ratio, the casein-to-true-protein ratio, and the rejection of casein and SP were evaluated. At all transmembrane pressures, the overall flux increased with increases in the DF level. The impact of DF on the overall flux was more pronounced at lower pressures than at higher pressures. With controlled DF, the instantaneous flux was maintained within 80% of the initial flux for the entire process run. The combination of 34.5 kPa and a DF level of 150% resulted in 81.45% SP removal, and a casein-to-true-protein ratio of 0.96. SP removal data from the lab-scale experiments were fitted into a mathematical model using DF levels and the square of TMPs as factors. The model developed in this study could predict SP removal within 90-95% of actual SP removal achieved from the pilot plant experiments.
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Affiliation(s)
- Chenchaiah Marella
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
- Idaho Milk Products, Jerome, ID 83338, USA
| | - Venkateswarlu Sunkesula
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
- Idaho Milk Products, Jerome, ID 83338, USA
| | - Ahmed R. A. Hammam
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
| | - Anil Kommineni
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
| | - Lloyd E. Metzger
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
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20
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Hammam ARA, Martínez-Monteagudo SI, Metzger LE. Progress in micellar casein concentrate: Production and applications. Compr Rev Food Sci Food Saf 2021; 20:4426-4449. [PMID: 34288367 DOI: 10.1111/1541-4337.12795] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/12/2021] [Accepted: 06/06/2021] [Indexed: 01/11/2023]
Abstract
Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.
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Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota.,Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Sergio I Martínez-Monteagudo
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico.,Department of Chemical & Materials Engineering, New Mexico State University, Las Cruces, New Mexico
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota
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21
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Cândido de Souza WF, Souza do Amaral CR, Lima da Silva Bernardino PD. The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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22
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Paula Vilela T, Gomes AM, Ferreira JP. Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12799] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tatiana Paula Vilela
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - Ana Maria Gomes
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
| | - João Paulo Ferreira
- CBQF ‐ Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Universidade Católica Portuguesa Rua Diogo Botelho 1327 Porto 4169‐005 Portugal
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23
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SILVA EGDSO, ANAYA K, BEZERRA MDF, MACÊDO CS, URBANO SA, BORBA LHF, BARBOSA IDM, RAMALHO HMM, CIPOLAT-GOTET C, GALDINO ABDS, OLIVEIRA JPFD, RANGEL AHDN. Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.22121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Katya ANAYA
- Universidade Federal do Rio Grande do Norte, Brasil
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24
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[Nutritional labeling and amino acid profile in high protein Chilean dairy products: a new alternative for health and sports]. NUTR HOSP 2021; 38:1075-1087. [PMID: 34044575 DOI: 10.20960/nh.03632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
INTRODUCTION protein is an essential nutrient that can be obtained through different food sources. In recent years, a growing development in the food industry of dairy products with higher protein content has emerged in the national market. Métodos: the present work analyzed the nutritional information, protein content, and amino acid profile of high protein yogurts. Five main brands of high-protein yogurt (PY) were selected, as was a sample of regular yogurt (RY), and one of whey protein isolate (WP), which underwent a proximal analysis and amino acid profile by high-performance liquid chromatography (HPLC). RESULTS it was observed that the protein content of the analyzed YP ranged between 7.2 and 15.1 g/portion, representing 6.8 % to 11 % of total content, twice the content of YBAT (3,4 %). Regarding carbohydrates and fats, these were found to range between 6.25 and 13.5 g/serving and 0.9 and 5.3 g/serving, respectively. Leucine content of the PY varied between 0.6 and 1.5 g/portion, which was higher than RY (0.3 g/portion) and lower than WP (2.2 g/portion). The sum of essential amino acids was found to be between 3 and 6.9 g/portion in PY, 1.7 in PY, and 8.5 in WP. DISCUSSION these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs.
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25
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Carter B, Cheng N, Kapoor R, Meletharayil G, Drake M. Invited review: Microfiltration-derived casein and whey proteins from milk. J Dairy Sci 2021; 104:2465-2479. [DOI: 10.3168/jds.2020-18811] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Accepted: 10/05/2020] [Indexed: 01/26/2023]
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26
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Li S, Ye A, Singh H. Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt. J Dairy Sci 2020; 104:1424-1432. [PMID: 33309362 DOI: 10.3168/jds.2020-19071] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Accepted: 09/19/2020] [Indexed: 11/19/2022]
Abstract
We studied the effects of seasonal variations on the quality of stirred yogurt, set yogurt, and Greek-style yogurt over 2 milking seasons in New Zealand. Correlations between the properties of the yogurts, the characteristics of the milk, and the acid gelation properties induced by glucono-δ-lactone, reported in our previous works, were also explored. Set yogurt and Greek-style yogurt from the early season had the highest firmness over the seasons. The yogurt firmness correlated with the gel strength of glucono-δ-lactone-induced acid gels, indicating that the latter could, to some extent, predict the seasonal variations in the firmness of set yogurt. The correlation studies highlighted the potentially important role of the glycosylation of κ-casein in the seasonal variations in the yogurt structures. Yogurt made from mid-season milk had the lowest water-holding capacity, which may have played a part in lowering its firmness and viscosity. Late-season stirred yogurt displayed the strongest resistance to shear-induced thinning, which might arise from the unique viscoelastic properties of late-season yogurt gels.
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Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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27
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Potentiality of Self-Cloned Lactobacillus plantarum Taj-Apis362 for Enhancing GABA Production in Yogurt under Glucose Induction: Optimization and Its Cardiovascular Effect on Spontaneous Hypertensive Rats. Foods 2020; 9:foods9121826. [PMID: 33316941 PMCID: PMC7764086 DOI: 10.3390/foods9121826] [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: 10/29/2020] [Revised: 11/13/2020] [Accepted: 11/18/2020] [Indexed: 01/09/2023] Open
Abstract
The current study evaluated the γ-aminobutyric acid (GABA) producing ability from three novel strains of lactic acid bacteria (L. plantarum Taj-Apis362, assigned as UPMC90, UPMC91, and UPMC1065) co-cultured with starter culture in a yogurt. A combination of UPMC90 + UPMC91 with starter culture symbiotically revealed the most prominent GABA-producing effect. Response surface methodology revealed the optimized fermentation conditions at 39.0 °C, 7.25 h, and 11.5 mM glutamate substrate concentration to produce GABA-rich yogurt (29.96 mg/100 g) with desirable pH (3.93) and water-holding capacity (63.06%). At 2% glucose to replace pyridoxal-5-phosphate (PLP), a cofactor typically needed during GABA production, GABA content was further enhanced to 59.00 mg/100 g. In vivo study using this sample revealed a blood pressure-lowering efficacy at 0.1 mg/kg GABA dosage (equivalent to 30 mg/kg GABA-rich yogurt) in spontaneously hypertensive rats. An improved method to produce GABA-rich yogurt has been established, involving shorter fermentation time and lower glutamate concentration than previous work, along with glucose induction that omits the use of costly PLP, fostering the potential of developing a GABA-rich functional dairy product through natural fermentation with desirable product quality and antihypertensive property.
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28
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Brodziak A, Król J, Barłowska J, Teter A, Florek M. Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time. Animals (Basel) 2020; 10:ani10081350. [PMID: 32759770 PMCID: PMC7460345 DOI: 10.3390/ani10081350] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/30/2020] [Accepted: 07/30/2020] [Indexed: 12/23/2022] Open
Abstract
Simple Summary Addition of whey proteins to yoghurt may be a good solution that could be routinely applied in the dairy industry to offer consumers a new functional product, with health-promoting properties. Conducting a comprehensive analysis of yoghurts made using two different starter cultures, with and without the addition of various levels of whey proteins, we found that the quality of yoghurts with WPC, including sensory quality, can be satisfactory for even 28 days of storage. The use of whey protein concentrate determined both the physicochemical (i.e., lactic acid content, proximate chemical composition, water holding capacity, water activity, firmness, consistency, cohesive strength and colour parameters) and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in the amount of lactic acid in yoghurts during storage, and also reduced syneresis. We suggest that using WPC on a larger scale will create new opportunities on the food market. Abstract The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product.
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29
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Osorio-Arias J, Pérez-Martínez A, Vega-Castro O, Martínez-Monteagudo SI. Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109523] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Körzendörfer A, Schäfer J, Hinrichs J, Nöbel S. Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture. J Dairy Sci 2019; 102:7826-7837. [DOI: 10.3168/jds.2019-16541] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 05/04/2019] [Indexed: 11/19/2022]
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31
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Bridge A, Brown J, Snider H, Nasato M, Ward WE, Roy BD, Josse AR. Greek Yogurt and 12 Weeks of Exercise Training on Strength, Muscle Thickness and Body Composition in Lean, Untrained, University-Aged Males. Front Nutr 2019; 6:55. [PMID: 31114790 PMCID: PMC6503736 DOI: 10.3389/fnut.2019.00055] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2019] [Accepted: 04/10/2019] [Indexed: 12/14/2022] Open
Abstract
Milk and/or whey protein plus resistance exercise (RT) increase strength and muscle size, and optimize body composition in adult males and females. Greek yogurt (GY) contains similar muscle-supporting nutrients as milk yet it is different in several ways including being a semi-solid food, containing bacterial cultures and having a higher protein content (mostly casein) per serving. GY has yet to be investigated in the context of a RT program. The purpose of this study was to assess the effects of GY consumption plus RT on strength, muscle thickness and body composition in lean, untrained, university-aged males. Thirty untrained, university-aged (20.6 ± 2.2 years) males were randomized to 2 groups (n = 15/group): fat-free, plain GY or a Placebo Pudding (PP; isoenergetic carbohydrate-based pudding) and underwent a combined RT/plyometric training program 3 days/week for 12 weeks. They consumed either GY (20 g protein/dose) or PP (0 g protein/dose) daily, 3 times on training days and 2 times on non-training days. After 12 weeks, both groups significantly increased strength, muscle thickness and fat-free mass (FFM) (p < 0.05). The GY group gained more total strength (GY; 98 ± 37 kg, PP; 57 ± 15 kg), more biceps brachii muscular thickness (GY; 0.46 ± 0.3 cm, PP; 0.12 ± 0.2 cm), more FFM (GY; 2.4 ± 1.5 kg, PP; 1.3 ± 1.3 kg), and reduced % body fat (GY; −1.1 ± 2.2%, PP; 0.1 ± 2.6%) than PP group (p < 0.05 expressed as absolute change). Thus, consumption of GY during a training program resulted in improved strength, muscle thickness and body composition over a carbohydrate-based placebo. Given the results of our study, the general benefits of consuming GY and its distinctiveness from milk, GY can be a plausible, post-exercise, nutrient-rich alternative for positive strength, muscle, and body composition adaptations.
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Affiliation(s)
- Aaron Bridge
- Department of Kinesiology, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada
| | - Joseph Brown
- Department of Kinesiology, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada
| | - Hayden Snider
- School of Kinesiology and Health Science, Faculty of Health, York University, Toronto, ON, Canada
| | - Matthew Nasato
- Department of Kinesiology, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada
| | - Wendy E Ward
- Department of Kinesiology, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada.,Centre for Bone and Muscle Health, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada
| | - Brian D Roy
- Department of Kinesiology, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada.,Centre for Bone and Muscle Health, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada
| | - Andrea R Josse
- Department of Kinesiology, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada.,School of Kinesiology and Health Science, Faculty of Health, York University, Toronto, ON, Canada.,Centre for Bone and Muscle Health, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON, Canada
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Komatsu Y, Wada Y, Izumi H, Shimizu T, Takeda Y, Hira T, Hara H. Casein materials show different digestion patterns using an in vitro gastrointestinal model and different release of glucagon-like peptide-1 by enteroendocrine GLUTag cells. Food Chem 2018; 277:423-431. [PMID: 30502166 DOI: 10.1016/j.foodchem.2018.10.123] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 10/25/2018] [Accepted: 10/26/2018] [Indexed: 01/22/2023]
Abstract
Physicochemical properties of casein (CN) materials manufactured using different processes are well studied; however, data on their bioaccessibility or bioactivity are limited. We compared the digestion patterns and glucagon-like peptide-1 (GLP-1)-releasing activities of micellar CN concentrate (MCC) and sodium caseinate (SCN). MCC and SCN mixed with whey protein isolate (SCN + WPI) were subjected to in vitro gastrointestinal digestion; the digestibility of MCC was higher than that of SCN + WPI, and both CN materials showed different patterns of peptides released after in vitro digestion. A comparison of GLP-1-releasing activities showed that MCC induced GLP-1 secretion to a greater extent than SCN + WPI. Candidate peptides identified from CN digesta were chemically synthesized to test their GLP-1-releasing activity. GPVRGPFPIIV identified only in the MCC digesta, could stimulate GLP-1 release. In conclusion, the digestion patterns and GLP-1-releasing activity of CN materials depend on the production process.
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Affiliation(s)
- Yosuke Komatsu
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan.
| | - Yasuaki Wada
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan
| | - Hirohisa Izumi
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan
| | - Takashi Shimizu
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Yasuhiro Takeda
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Tohru Hira
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Hiroshi Hara
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
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Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt. J DAIRY RES 2018; 85:238-242. [PMID: 29785897 DOI: 10.1017/s0022029918000109] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The objective of the study reported in this Research Communication was to investigate the effects of pectin and whey protein concentrate (WPC) on the generation of acid whey during Greek-style yogurt (GSY) processing. Yogurt samples were prepared using pectin (0·05%, w/v) and whey protein concentrate (WPC-80) (1%, w/v) as possible ingredients that reduce the acid whey production. Control yogurt sample was prepared without addition of these ingredients. The results showed that yogurt made with pectin plus WPC had significantly higher water holding capacity (~56%) than the control (33%). Similarly, yogurt supplemented with pectin plus WPC exhibited 15% less susceptibility to syneresis compared to the control (P < 0·05). Viability of L. bulgaricus and S. thermophilus in all yogurts remained ≥7·0 and ≥8·0 log CFU/g respectively. Native PAGE analysis showed an interaction between pectin and WPC. Pectin hinders the formation of large oligomeric aggregates of whey protein which correlates with an increase in WHC and a decrease in syneresis. Our results demonstrated that a combination of pectin and WPC have the potential to limit the quantity of acid whey generation in GSY manufacturing. Thus, these ingredients have positive implications for dairy industry in the production of GSY.
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Paredes Valencia A, Doyen A, Benoit S, Margni M, Pouliot Y. Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture. Foods 2018; 7:foods7090144. [PMID: 30181438 PMCID: PMC6164911 DOI: 10.3390/foods7090144] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 08/30/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022] Open
Abstract
Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue. However, when UF is applied before fermentation (UF-MILK), a nonacidified whey permeate is generated. For this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3× volume reduction factor (VRF). The retentate was fermented to a pH of 4.5. The UF-YOG process was the same except that regular yogurt was ultrafiltered. Both GSYs had similar protein (~10%) and solid content (~17%). As expected, lactic acid/lactate was not detected in UF-MILK permeate, while 7.3 g/kg was recovered from the UF-YOG permeate. Permeation flux values (11.6 to 13.3 L m-2 h-1) and total flux decline (47% to 50%) were constant during UF-MILK, whereas drastic decreases in these two membrane performance indicators (average flux: 38.5 to 10.9 L m-2 h-1; total flux decline: 2% to 38%) were calculated for UF-YOG. Moreover, for UF-YOG, UF membrane performance never recovered, even when drastic and repeated cleaning steps were applied. Energy consumption was 1.6 kWh/kg GSY and remained constant for UF-MILK, whereas it increased from 0.6 to 1.5 kWh/kg GSY for UF-YOG. Our results show that, although the composition of GSYs was similar for both processes, the UF step of yogurt concentration affected process efficiency due to drastic and permanent membrane fouling.
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Affiliation(s)
- Adriana Paredes Valencia
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Scott Benoit
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Manuele Margni
- CIRAIG, Département de Mathématiques et de Génie Industriel, École Polytechnique de Montréal, Montreal, QC H3C 3A7, Canada.
| | - Yves Pouliot
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
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Azari N, Ezzatpanah H, Tajabadi-Ebrahimi M, Mizani M. Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria. NUTRITION AND FOOD SCIENCES RESEARCH 2018. [DOI: 10.29252/nfsr.5.3.43] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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Aryana KJ, Olson DW. A 100-Year Review: Yogurt and other cultured dairy products. J Dairy Sci 2017; 100:9987-10013. [DOI: 10.3168/jds.2017-12981] [Citation(s) in RCA: 204] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 08/01/2017] [Indexed: 11/19/2022]
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Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
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Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Abstract
Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made to commercially available products. Increasing protein content in regular yoghurt reduced the amount of acid whey during whey draining. This protein fortification also enhanced the Lb. bulgaricus growth rate and proteolytic activity. Best structural properties including higher gel strength and lower syneresis were observed in the Greek yoghurt produced with 20 g/100 g initial milk total solid compared to manufactured or commercially available products, while acid whey generation was lowered due to lower drainage requirement.
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Uduwerella G, Chandrapala J, Vasiljevic T. Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12393] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gangani Uduwerella
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
| | - Jayani Chandrapala
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
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Nishanthi M, Vasiljevic T, Chandrapala J. Properties of whey proteins obtained from different whey streams. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Meletharayil G, Metzger L, Patel HA. Influence of hydrodynamic cavitation on the rheological properties and microstructure of formulated Greek-style yogurts. J Dairy Sci 2016; 99:8537-8548. [DOI: 10.3168/jds.2015-10774] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Accepted: 05/23/2016] [Indexed: 11/19/2022]
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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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Mei J, Feng F, Li Y. Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine maxL.) yogurt. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1197315] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kim HN, Yoon JW, Moon SA, Choi SB, Seo YM, Park J, Jhoo JW, Ahn SI, Ki GY. Fermentation and Quality Characteristics during the Storage of Greek-style Yogurt Supplemented with Stevia Leaf Extract. ACTA ACUST UNITED AC 2016. [DOI: 10.22424/jmsb.2016.34.1.51] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.02.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Vareltzis P, Adamopoulos K, Stavrakakis E, Stefanakis A, Goula AM. Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12238] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Patroklos Vareltzis
- Department of Food Technology; Alexandrian Technological Institute of Thessaloniki; Thessaloniki GR - 574 00 Greece
| | - Konstantinos Adamopoulos
- Department of Chemical Engineering; Faculty of Engineering; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Efstratios Stavrakakis
- Department of Chemical Engineering; Faculty of Engineering; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Athanasios Stefanakis
- Department of Chemical Engineering; Faculty of Engineering; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Athanasia M. Goula
- Department of Food Science and Technology; Faculty of Agriculture; Aristotle University of Thessaloniki; Thessaloniki Greece
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