Milk from different species on physicochemical and microstructural yoghurt properties

Abstract

The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of pores, which exhibited greater size heterogeneity than SY. Therefore, based on the evaluated physicochemical and microstructural properties of yoghurt, SY demonstrated the most desirable parameter values for dairy industry representing an alternative substitution for cow’s milk yogurt.

Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

“…In general, the moisture, mineral, fat, and protein content found here ( Table 1 ) was similar to that reported in the literature for goat milk yogurt [ 51 ]. US treatments do not influence the chemical composition of yogurt [ 47 ], which agrees with our findings.…”

Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery

“…Nevertheless, LT did not affect the characteristics of the product, suggesting the possibility to include it as a functional ingredient in the yogurt formulation. Vianna et al (2019) observed a significant difference in lactic acid production in sheep milk yogurt during the storage period. However, the pH values remained constant (P > 0.05) while the TA values increased (P < 0.05), which also justifies our pH and TA results, most likely due to the buffering effect of sheep milk.…”

“…Yogurt culture uses lactose as energy source and converts lactose into lactic acid, lowering the pH values and elevating the titrable acidity (TA) values, which allows gel formation. Even at cooling temperatures, this process continues slowly (De Ancos et al, 2000;Vianna et al, 2019). Table 3 shows that one day after the conclusion of the fermenting stage of production, no difference of pH or TA was present among the treatments (P > 0.05).…”

“…Caprine and sheep milk are similar in most characteristics (Masoodi & Shafi, 2010;Park et al, 2007). Thus, this significant interaction should also occur with sheep milk in order to contribute to previously unknown behaviors, since protein is directly related to buffer effect (Vianna et al, 2019) and also acidity (Rocha et al, 2017).…”

Obtenção de corante natural de antocianinas extraídas de capim-gordura (Melinis minutiflora P. Beauv.) e estudo da aplicação em iogurtes

“…A capacidade de retenção de água do iogurte batido tende a ser menor que os demais iogurtes, uma vez que o processo mecânico de bater o iogurte após a fermentação para incorporar novos ingredientes, tende a desestabilizar a rede tridimensional de micelas. Ainda assim, a capacidade de retenção de água encontrada para os iogurtes nesse trabalho foi maior que os valores encontrados em iogurtes adicionados de sucralose e colágeno (entre 29,67 e 35,50%) (Rodrigues et al, 2021) e dentro da faixa dos valores encontrados por Vianna et al (2019) em iogurtes elaborados a partir de leite de ovelha, cabra e vaca, em diferentes temperaturas de armazenamento (53,45 a 94,56%). O iogurte sem corante apresentou maior capacidade de retenção de água do que o com o corante, fato que pode ser atribuído ao menor pH apresentado pela adição do corante.…”