Application of Renneted Skim Milk as a Fat Mimetics in Nonfat Yoghurt

Abstract

For a long time, fermented dairy products have been consumed for human’s nutrition and health. Recently, consumption of whole dairy products, such as full fat yoghurt, has declined due to the awareness of probable harmful effects of fat on consumers’ health, resulting change of market interest in favor of low or non fat dairy products. It is a challenge for food scientists to produce a suitable fat substitute providing the functionality of the missing fat. The present investigation was carried out to examine the effect of 0 to 50% renneted skim milk (RSM) as a fat mimetic upon the physico-chemical, physical, rheological and sensory characteristics of nonfat yoghurt in comparison to control samples (full fat and skim yoghurt). By increasing RSM content, the chemical characteristics (titratable acidity, pH as well as the content of fat and total protein) of yoghurts did not alter except decrease of total solid in sample with 50% RSM. The yoghurts with more content of RSM exhibited higher b*and a* values, while the highest L* value, viscosity, water holding capacity (WHC), firmness and lowest syneresis were found in sample containing 30% RSM. It seems that new interaction in gel network of yoghurts containing RSM, exhibited greater ability to bind water than control skim yoghurt. In addition, probably new bridges between milk proteins (interacting partially hydrolyzed casein with casein) can increase the number of bounds between protein particles leading to lower syneresis. However, excessive RSM content (higher than 30%) did not increase the L* value, viscosity and WHC of samples probably because of too much aggregation of casein. Sensory results revealed that sample containing 30% RSM was exactly alike to full fat yoghurt in terms of overall sensory attributes. New formulation of palatable skim yoghurt was developed using 3% RSM successfully

Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

“…Thus, yogurt viscosity is an indication of gelation (Nouri et al, 2011). The evolution of the viscosity was evaluated in the GABA-containing and the control yogurts during the initial 24 h of the fermentation.…”

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

“…Tobin et al reported that the addition of modified konjac increased the viscosity and stability to sedimentation during simulated storage of UHT skim milk (14). The current study showed controlled cleavage of κ-casein of skim milk by rennin, produced renneted skim milk (RSM) consisting of new type of fat mimetic in yoghurt (6). Addition of inulin to low fat ice cream caused the adhesiveness to decrease compared to low fat ice cream with no inulin added (15).…”

“…Aggregation of casein micelles begin when about 60% of the rennet-clotting time has passed and is completed after 85 to 90 % of κ-casein is hydrolyzed. In the textured milk, however, limitation of rennet takes place after 20 to 60% removal and the activity of rennet is limited by heat treatment before a gel is formed from the casein aggregates (6).…”

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt

“…; Brennan and Tudorica ; Nouri et al . ) to develope reduced‐fat yoghurt by utilising starch, gums, whey proteins, gelatin and β‐glucan as thickeners. Moreover, Najgebauer‐Lejko et al .…”

“…Additionally, reinforcement of the protein network that forms the structure is required in order to improve the texture of low-fat yoghurt (Ebdali et al 2013). Furthermore, in this context, attempts have been made by various workers (Castilla et al 2003;Najgebauer-Lejko et al 2007;Alting et al 2008;Brennan and Tudorica 2008;Nouri et al 2011) to develope reduced-fat yoghurt by utilising starch, gums, whey proteins, gelatin and b-glucan as thickeners. Moreover, Najgebauer-Lejko et al (2007) studied the effect of adding different native starches (i.e.…”