Effect of milk source on the rheological properties of yogurt during the gelation process

Jumah, Rami; Shaker, Reyad R.; Abu‐Jdayil, Basim

doi:10.1046/j.1364-727x.2001.00012.x

Cited by 61 publications

(37 citation statements)

References 13 publications

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“…Physicochemical properties of camel and cow milk showed that dry matter, protein and fat contents of camel milk (108.30 ± 10.74, 27.32 ± 0.06 and 34.50 ± 0.50 g L -1 , respectively) were lower than those of cow milk (120.50 ± 1.45, 33.75 ± 0.16 and 37.50 ± 0.71 g L -1 , respectively), in agreement with others (Al Haj and Al Kanhal 2010; Hailu et al 2016;Jumah et al 2001).…”

Section: Physicochemical Parameters Of Camel and Cow Milksupporting

confidence: 79%

“…In fact, the low contents of dry matter, protein and fat in camel milk compared with cow milk induced some modifications in the gelation properties. In this context, Jumah et al (2001) reported that the lower levels of dry matter and protein of camel milk, the weaker acid-induced gel. This could be explained by the fact that: (1) the lower fat content of camel milk induced the formation of a weak gel since fat globules could interact with the protein matrix improving the firmness of recombined milk gels (El Zubeir and Jabreel 2008;Lucey et al 1998b); and/or (2) the larger size of camel casein micelles affect the rheological properties of milk gels (Glantz et al 2010), in agreement with the results obtained in Fig.…”

Section: Size Distribution Of Casein Micellesmentioning

confidence: 99%

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Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

2017

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The rheological properties of acid-induced coagulation of camel and cow milk gels following the addition of calcium chloride (CaCl 2 ) and hydrogen phosphate dehydrate (Na 2 HPO 4 *2H 2 O) were investigated using a dynamic low amplitude oscillatory rheology. For a considered condition, the final values of storage modulus (G 0 ) and loss modulus (G 00 ) of camel milk gels were significantly lower than those of cow milk gels. The increase of the added CaCl 2 levels improved significantly the gelation properties of camel and cow milk gels, since a reduction in the gelation time and an increase in the gel firmness were observed. Following the addition of Na 2 HPO 4 *2H 2 O at 10 and 20 mM, no significant effect on the gelation rate and the firmness of camel milk gels was observed, while, a significant decrease in the gelation rate and firmness were observed for cow milk gels.

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Section: Physicochemical Parameters Of Camel and Cow Milksupporting

confidence: 79%

Section: Size Distribution Of Casein Micellesmentioning

confidence: 99%

Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

2017

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“…www.ital.sp.gov.br/bj fermentados de cabra, ovelha (JUMAH et al, 2001;PARK, 2007), vaca e camela (JUMAH et al, 2001) (2000), Vinderola e Reinheimer (2000) e Bonczar et al (2002) para iogurtes probióticos, iogurtes, produtos lácteos fermentados e iogurtes de leite de ovelha, respectivamente. Este comportamento, também observado no presente trabalho, poderia ter sido em decorrência do uso do soro em substituição ao leite.…”

Section: Cunha T M Et Alunclassified

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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“…On the contrary, Tarakçı 29 found that the viscosity values of yogurt samples decreased during storage period. The effect of different types of milks on viscosity and incubation time was studied by Jumah et al 30 . They found that sheep milk reached the highest viscosity value, followed by caprine and bovine milk.…”

Section: Syneresis and Viscositymentioning

confidence: 99%

Farklı Tür Sütlerden Üretilen Yoğurtların Bazı Kalite Özellikleri ve Mineral İçerikleri Üzerine Karşılaştırmalı Bir Araştırma

Erkaya¹,

Şengül²

2009

Kafkas Univ Vet Fak Derg

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Effect of milk source on the rheological properties of yogurt during the gelation process

Cited by 61 publications

References 13 publications

Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation

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

Farklı Tür Sütlerden Üretilen Yoğurtların Bazı Kalite Özellikleri ve Mineral İçerikleri Üzerine Karşılaştırmalı Bir Araştırma

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