Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

Magenis, Renata Bongiolo; Prudêncio, Elane Schwinden; Amboni, Renata Dias de Mello Castanho; Júnior, Noel G. Cerqueira; Oliveira, Ricardo Vinícius Bof de; Soldi, Valdir; Benedet, Honório Domingos

doi:10.1111/j.1365-2621.2005.01100.x

Cited by 53 publications

(44 citation statements)

References 49 publications

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“…Hardness and adhesiveness has increased with the addition of 1%, 2% and 3% RYRF to yoghurt during the storage period. These results agree with those obtained by the previous works who reported an increase in hardness and adhesiveness of yogurts obtained with the 2% oatmaltodextrin during refrigerated storage for 21 days [36,37], and those obtained by Kasenkas [38] during storage of probiotic torba yogurt. The adhesiveness had a positive effect on the thickness of the yogurts, and was an important factor governing the stability of the products resulting in good mouth-feel and improving the texture characteristics and the stability of yogurts during storage [38].…”

Section: Textural Propertiessupporting

confidence: 83%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow's milk supplemented with red yeast rice flour (RYRF) at 1%, 2%, 3% (wt/wt) and stored at 5°C to 14 days. All preparations of RYRF yogurts showed higher titratable acidity, viscosity, water holding capacity (WHC), hardness, adhesiveness and cohesiveness compared to that of plain yogurts throughout the storage period. The count of B. bifidum in RYRF yogurts (> 7 log cfu. g -1 ) was more than that of plain yogurts (> 6 log cfu. g -1 ) at the end of storage period, probably due to prebiotic effect of RYRF. There were significant differences among the yogurt samples in relation to their organoleptic properties. The current results recommend addition of 3% RYRF to yoghurt that enhanced physicochemical, organoleptic and textural properties and the viability of B. bifidum in bio-yoghurt as functional food.

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Section: Textural Propertiessupporting

confidence: 83%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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“…10-13. Depicted data, which are consistent with values reported in other studies (1,(40)(41)(42)(43), reveal a low viscosity and a signifi cant syneresis of the product yielded at the highest temperature (t 3 =48 °C), as well as a low production and a pronounced syneresis of the yoghurt obtained at the highest clay/milk ratio (R 3 =7.5 g/L). Moreover, a grainy structure of the yoghurt samples was observed at the highest levels of t and R. Taking into account these aspects along with the heating and clay expenses, it can be concluded that the fermentation at the highest temperature and clay/milk ratio is unfavourable.…”

Section: Yoghurt Characterizationsupporting

confidence: 80%

Modelling of Batch Lactic Acid Fermentation in the Presence of Anionic Clay

Jinescu

Aruş

Pârvulescu

et al. 2014

Food. Technol. Biotechnol.

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SummaryBatch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. An experimental study of the eff ect of fermentation temperature (t=38-43 °C), clay/milk ratio (R=1-7.5 g/L) and ultrasonic fi eld (ν=0 and 35 kHz) on process dynamics was performed. A mathematical model was selected to describe the fermentation process kinetics and its parameters were estimated based on experimental data. A good agreement between the experimental and simulated results was achieved. Consequently, the model can be employed to predict the dynamics of batch lactic acid fermentation with values of process variables in the studied ranges. A statistical analysis of the data based on a 2 3 factorial experiment was performed in order to express experimental and model-regressed process responses depending on t, R and ν factors.

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Section: Os Microrganismos Probióticos Da Espécieunclassified

“…Através do modelo da lei da potência, é possível avaliar se um fluido é pseudoplástico ou dilatante verificando-se o índice do comportamento de fluxo, que é menor do que 1 para fluidos pseudoplásticos e maior do que 1 para fluidos dilatantes (MAGENIS et al, 2006). Este parâmetro é fundamental no dimensionamento de equipamentos em indústrias de alimentos (BUFFO e REINECCIUS, 2002;CHUAH et al, 2007), sendo frequente A influência do uso de soro de queijo e bactérias probióticas nas propriedades de bebidas lácteas fermentadas CUNHA, T.…”

Section: Os Microrganismos Probióticos Da Espécieunclassified

A Influência Do Uso De Soro De Queijo E Bactérias Probióticas Nas Propriedades De Bebidas Lácteas Fermentadas

CUNHA¹,

ILHA²,

AMBONI³

et al. 2009

BJFT

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ResumoBebidas lácteas fermentadas contendo bactérias probióticas foram elaboradas com 50, 40 e 30% de soro de queijo, e denominadas de bebida láctea 1, 2 e 3, respectivamente. Após a avaliação destas bebidas, verificou-se que as contagens de células probióticas não foram influenciadas pela proporção de soro, podendo também ser classificadas como probióticas. Quanto menor a proporção de soro de queijo utilizada nas bebidas, maiores os teores de sólidos totais (p < 0,05) e valores calóricos encontrados (p < 0,05), porém, após o 14° dia de armazenamento, ambos aumentaram (p < 0,05). Neste mesmo período, a acidez foi maior (p < 0,05) nas bebidas 2 e 3, enquanto os valores do pH das bebidas diminuíram (p < 0,05) nos 28 dias de armazenamento. Os demais valores referentes à composição físico-química não apresentaram diferenças (p > 0,05). Todas as bebidas apresentaram comportamento de fluido não-Newtoniano, com comportamento pseudoplástico e menor viscosidade nas bebidas com maior proporção de soro. Maior sinérese (p < 0,05) foi verificada na bebida1. Palavras-chave: Bebida láctea; Soro de queijo; Probióticos e reologia. SummaryFermented lactic beverages containing probiotic bacteria were elaborated with 50, 40 and 30% of whey, and denominated lactic beverages 1, 2 and 3, respectively. After the evaluation of these beverages, it was shown that the number of probiotic cells had not been influenced by the amount of whey used, classifying the beverages as probiotic. The lower the amount of cheese whey used, the higher the total solids contents (p < 0.05) and caloric values (p < 0.05), but after the 14 th day of storage both values increased (p < 0.05). During this period, the acidity was higher (p < 0.05) in beverages 2 and 3, whilst the beverage pH values decreased (p < 0.05) after 28 days of storage. The other physicochemical values presented no differences (p > 0.05). All the beverages presented non-Newtonian fluid behaviour with pseudoplastic behaviour, and a lower viscosity in the beverages with higher whey ratios. Greater syneresis (p < 0.05) was demonstrated by beverage 1. Key words: Lactic beverage; Whey; Probiotics and rheology.A influência do uso de soro de queijo e bactérias probióticas nas propriedades de bebidas lácteas fermentadas 24A influência do uso de soro de queijo e bactérias probióticas nas propriedades de bebidas lácteas fermentadas CUNHA, T. M. et al. www.ital.sp.gov.br/bj o uso deste modelo na representação significativa do comportamento reológico de diversos fluidos pseudoplásticos (GRATÃO et al., 2007).O objetivo deste trabalho foi avaliar as propriedades microbiológicas, físico-químicas e reológicas de bebidas lácteas elaboradas com 50% de leite e 50% de soro de queijo (bebida láctea 1), 60% de leite e 40% de soro (bebida láctea 2) e 70% de leite e 30% do soro (bebida láctea 3), contendo Streptococcus thermophilus, além das bactérias probióticas Lactobacillus acidophilus La-5 e Bifidobacterium BB-12. Material e métodos 2 2.1 Material Elaboração das bebidas lácteasA elaboração das bebidas ...

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Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration

Cited by 53 publications

References 49 publications

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Modelling of Batch Lactic Acid Fermentation in the Presence of Anionic Clay

A Influência Do Uso De Soro De Queijo E Bactérias Probióticas Nas Propriedades De Bebidas Lácteas Fermentadas

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