Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

Serafeimidou, Amalia; Zlatanos, Spiros; Laskaridis, Kostas; Sagredos, A. N.

doi:10.1016/j.foodchem.2012.03.102

Cited by 84 publications

(67 citation statements)

References 26 publications

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“…For dairy drinks, there are no limits of quality standard for this parameter. In the processing of yogurt, titratable acidity is used to assess the fermentation progress and as quality parameter of the finished product [31].…”

Section: Physicochemical Aspectsmentioning

confidence: 99%

Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products

Brasileiro¹

2014

J Adv Dairy Res

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The quality control of dairy products is important to ensure the population health, thus, the chemical composition of these products should be constantly assessed due to the minimum standards required by current law. Due to the functional appeal of these products, their nutritional importance as source of protein, minerals, vitamins and fats, and the increasing purchasing power of the population, the consumption of fermented dairy products has increased significantly in Brazil, specifically in the northeastern region. In this context, the present study aims to evaluate the quality of Brazilian fermented dairy products. For this, labeling, microbiological and physicochemical analyses of 42 samples (yogurts and fermented milk drinks) were performed and the results were compared taking into account the current Brazilian legislation, the distinct mesoregions where samples were collected and the type of inspection registration of the product. The findings suggest poor quality of Brazilian fermented dairy products with regard to microbiological, labeling and physicochemical parameters, and varying quality regarding the mesoregion of origin and inspection registration of products.

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Section: Physicochemical Aspectsmentioning

confidence: 99%

Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products

Brasileiro¹

2014

J Adv Dairy Res

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“…Increased awareness in health issues has led to an increase consumption of functional dairy products, and more specifically yoghurts enriched with nutrients. Yoghurt is obtained through a fermentation process of milk active bacterial cultures and by-products (Serafeimidou et al, 2012) that can be used as a vehicle for probiotic cultures (Lourens-Hattingh & Viljoen, 2001), and it is associated with a healthy dietary pattern (Cormier et al, 2016). The consumption of sufficient amounts of yoghurt live microorganisms 1 promotes health benefits (WHO/FAO, 2001).…”

Section: Introductionmentioning

confidence: 99%

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Ballco

Magistris

2018

Span. j. agric. res.

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This article investigates price effects of nutritional claims (NC) and health claims (HC), in addition to other attributes, on yoghurts in the Spanish market. Prices and product characteristics are collected from yoghurt label references found on the shelves of the main representative retail shops in the capital city of Aragon (Zaragoza) Spain. The total sample included 508 yoghurts. Nutritional and health claims (NHCs) are selected based on the official definitions of the (EC) Regulation No 1924/2006 and No 432/2012. Premium prices of the NHCs and other attributes included were assessed through a hedonic price approach. Results show that yoghurt is a highly differentiated food product. NCs related to fat-free, low in sugar and fiber content did not affect yoghurt prices while most of the health claims received significant positive effects. Health claims outperform nutritional claims leading to higher premium prices. These findings are a useful source in a better understanding of the evolution of NHCs in the Spanish market. Our findings suggest that NCs accompanied by the corresponding HC, which exactly defines the benefits of that nutrient in our health may be a promising strategy for product differentiation.

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“…The PUFA levels ranged from 03.17% to 04.26%. Serafeimidou et al (2012) observed lower PUFA levels (02.80%) in sheep's milk yogurt, while in a similar study, Serafeimidou, Zlatanos, Kritikos, and Tourianis (2013) found equivalent PUFA levels (04.50%). In our work, the percentage of CLA generally decreased during cold storage in the samples analyzed.…”

Section: Fatty Acid Composition Of Yogurtsmentioning

confidence: 74%

“…CLA may be formed in the rumen by anaerobic bacteria as an intermediate in the biohydrogenation of LA and/or in the mammary glands through desaturation of vaccenic acid (trans-11 octadecenoic acid) from Δ9-desaturase (Serafeimidou, Zlatanos, Laskaridis, & Sagredos, 2012). Biohydrogenation pathway of LA was firstly demonstrated by Kepler, Hirons, and Tove (1966) using Butyrivibrio fibrisolvens.…”

Section: Introductionmentioning

confidence: 99%

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

Kuhl¹,

Gusso²,

Porto³

et al. 2017

JFR

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Thirty-five different lactic acid bacteria (LAB) strains were screened for their conjugated linoleic acid (CLA) isomers (C18:2 cis-9, trans-11 and C18:2 trans-10, cis-12) producing ability from linoleic acid (LA) in sheep's milk. Preliminary experiments revealed that Lactobacillus delbrüeckii ssp. bulgaricus 2230 and Streptococcus thermophilus St 360 among the screened strains had the highest CLA-producing ability. This two strains were assayed in an 11-run fractional factorial design to investigate the effect of four variables included glucose, powdered sheep milk, LA and inoculum ratio on CLA production in a sheep's milk yogurt. The optimum conditions for producing the highest levels of CLA (42.86%) were obtained by adding 10.00 mg/mL of glucose, 30.00 mg/mL of powdered sheep milk, 0.90 mg/mL of LA and a 1:2 (St:Lb) ratio of bacterial strains in the inoculum. This CLA-rich sheep's milk yogurt could be an important supplementary food source for increasing the CLA in the human diet.

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Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

Cited by 84 publications

References 26 publications

Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products

Labeling, Microbiological and Physicochemical Analyses of Brazilian Fermented Dairy Products

Valuation of nutritional and health claims for yoghurts in Spain: A hedonic price approach

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

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