Fermented milks and their future trends. Part II. Technological aspects

Tamime, A. Y.; Robinson, R. K.

doi:10.1017/s002202990002611x

Cited by 89 publications

(42 citation statements)

References 35 publications

(25 reference statements)

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“…The pH (4.0-5.0), titratable acidity(2.7%), chemical composition (74.57% moisture, 8.3% protein, 9.8%fat, 6.37%lactose and1.17% ash) of labneh, produced by blending concentrated skim milk yogurt with cream, (Yamani & Abu-Jaber, 1994;El-Samragy et al, 1988;Tamime & Robinson, 1988).…”

Section: Chemical Compositionmentioning

confidence: 99%

Manufacture of Labneh from Cow's MilkUsing Ultrafiltration Retentate with or WithoutAddition of Permeate Concentrate

2012

Alexandria Science Exchange Journal: An International Quarterly

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Chemical composition, rheological properties and sensory evaluation of fresh labneh made from cow's milk, using ultrafiltration (UF) retentate and traditional process were investigated.Coagulation time showed a synergetic effect of addition of both glucono delta lactone (GDL1%) and permeate concentrate (1%) on coagulation time of labneh where the two components have been accelerated the acidity development. Consequently, the coagulation time becomes shorter.Addition of 1% permeate concentrate, 1% or 2% GDL already increased total solids significantly.Chemical composition of labneh showed that total solids, total protein, soluble protein, fat, ash, acidity and pH were increased in labneh made from UF retentate comparing with that traditionally prepared. pH was higher in UF labneh although acidity content was markedly higher than that of traditionally prepared one. Soluble protein content was trebled in UF retentate labneh. Lactose content was lower in UF labneh than control except those treatments where permeate concentrate was added.Texture profile test showed that a correlation between acidity, coagulation time and hardness may be exist. Results also showed that there is no definite correlations between the additions of permeate concentrate or GDL and springiness or adhesiveness of labneh. Addition of 1% permeate concentrate has lowered the cohesiveness values, while addition of 1% GDL had no effect. Values of resilience are consistent with those of cohesiveness. Wide variations were observed among treatments.Addition of 1% permeate concentrate to the UF labneh improved the appearance, consistency and flavor of produced labneh.

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Section: Chemical Compositionmentioning

confidence: 99%

Manufacture of Labneh from Cow's MilkUsing Ultrafiltration Retentate with or WithoutAddition of Permeate Concentrate

2012

Alexandria Science Exchange Journal: An International Quarterly

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“…Some of the major fermentation processes are based on the use of lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al, 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry.…”

Section: Introductionmentioning

confidence: 99%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identifi ed from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to fi ve genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future. lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al., 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry. They play a major role in the production of fermented food, such as the key fl avor, texture and preservative qualities (Ahmad and Irene, 2007;Atrih et al., 2001;Messens and Vuyst, 2002). Recently, some of them have been completely sequenced (Altermann et al., 2005;Guchte et al., 2006;Pridmore et al., 2004). Therefore, comparative genomic analysis can help us to understand the genetic and biological diversity in LAB (Makarova and Koonin, 2007;Makarova et al., 2006;Morita et al., 2008). Key Words-identifiAs yet, information on microbiological composition of kurut is scant. Thus, it is necessary to select LAB strains with benefi cial function and stabile fermentation properties from the traditional fermented milk products, and then use them to design the starter cultures for commercial production. Based on this point, this study was undertaken to enumerate, isolate, identify and characterize the dominant microorganisms from kurut samples obtained from Qinghai, using the conventional method and 16S rRNA sequence analyses. Materials and MethodsSample collection. A total of 43 samples of kurut were collected from scattered households in Qinghai Province of China with temperature ranging from 10.8 C to 39.3 C. At each location, approximately 500 ml kurut were taken aseptically into sterile glass bottles after through mixing in the bulk kurut container. The pH values of these samples were determined at the sampling site using a calibrated portable pH-meter (pH100, Extech, USA). The kurut was collected within 15 min at ambient temperatures, and kept on ice during a 2 h transport. The operation for collection of all kurut samples was completed within 48 h. The microbiological analysis was carried out immediately after the samples arrived at the laboratory.Reference Enumeration of microorganisms. The 10 1 dilution was made by diluting 1 ml of kurut within 9 ml of physiol...

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“…bulgaricus and Streptococcus salivarius subsp. thermophilus (Tamime & Robinson, 1988). In stirred yoghurt production, milk is inoculated and incubated in a fermentation tank at a suitable temperature, normally 40-43°C, for approximately 2 1/2-4 h, and the formed yoghurt gel is subsequently broken during the stirring, cooling and packaging stages.…”

Section: Introductionmentioning

confidence: 99%

Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers

Afonso

Hes

Maia

et al. 2003

Journal of Food Engineering

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In the present work an experimental investigation was conducted to obtain a correlation for the determination of convective heat transfer coefficients of stirred yoghurt in a plate heat exchanger. A rheological study was carried out in order to characterise the stirred yoghurt flow behaviour, evaluating its dependency both on shear rate and temperature. A shift in the temperature dependency was evidenced at 25°C. It is also shown that the material shows a complex flow behaviour, changing from a Bingham fluid to a power-law fluid at shear stresses in excess of approximately 6.7 Pa. As regards the heat transfer behaviour of the non-Newtonian stirred yoghurt a correlation for the convective heat transfer coefficient was obtained that reveals the large effects of the thermal entry length due to the high Prandtl numbers and to the short length of the plate heat exchanger.

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Fermented milks and their future trends. Part II. Technological aspects

Cited by 89 publications

References 35 publications

Manufacture of Labneh from Cow's MilkUsing Ultrafiltration Retentate with or WithoutAddition of Permeate Concentrate

Manufacture of Labneh from Cow's MilkUsing Ultrafiltration Retentate with or WithoutAddition of Permeate Concentrate

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers

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