High-protein fat-free acid milk gels: Control of protein composition and heat treatment

Chever, Sophie; Guyomarc’H, Fanny; Beaucher, Eric; Famelart, Marie-Hélène

doi:10.1016/j.idairyj.2014.02.011

Cited by 22 publications

(18 citation statements)

References 43 publications

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“…High levels of FA C8:0–C12:0 in goat milk found in this study have also been observed in other studies (Chever et al . ; Siefarth and Buettner ; Vieitez et al . ).…”

Section: Resultsmentioning

confidence: 99%

Comparative milk fatty acid analysis of different dairy species

Yang

Zheng

Wang

et al. 2017

Int J of Dairy Tech

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This study compared the fatty acid (FA) profile of milk from different dairy mammals: buffalo, camel, cow, goat and yak. Data from milk samples and reports in the literature were processed using principal component analysis. The results showed that camel milk contained the lowest levels of C4:0–C12:0 and highest levels of unsaturated fatty acids. Goat milk had the highest level of C8:0–C14:0 FA. Characteristic differences were observed for yak and buffalo milk, which differed from cow milk by their higher levels of saturated fatty acids and lower levels of polyunsaturated fatty acids. It is therefore suggested that each animal species’ milk has its own specific milk FA profile.

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“…High levels of FA C8:0–C12:0 in goat milk found in this study have also been observed in other studies (Chever et al . ; Siefarth and Buettner ; Vieitez et al . ).…”

Section: Resultsmentioning

confidence: 99%

Comparative milk fatty acid analysis of different dairy species

Yang

Zheng

Wang

et al. 2017

Int J of Dairy Tech

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“…The total protein content was calculated by multiplying the nitrogen content by 6.38 (AOAC , ; Chever et al . ).…”

Section: Methodsmentioning

confidence: 97%

“…The total nitrogen (TN) content by the Kjeldahl method was determined using a Kjeltec System 1026 apparatus Distilling Unit (Tecator Company, € Orebro, Sweden). The total protein content was calculated by multiplying the nitrogen content by 6.38 (AOAC 1995(AOAC , 2000Chever et al 2014).…”

Section: Compositional Analysismentioning

confidence: 99%

The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus

Cais‐Sokolińska

Stachowiak

Kaczyński

et al. 2017

Int J of Dairy Tech

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In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein-gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water or in milk was added to the lactose-reduced milk (0.5% w/v). Fermentation was carried out at 22°C (to pH 4.4, 31°SH). Kefirs with SFP dissolved in the milk showed higher firmness, cohesiveness and consistency than the control kefir. The dissolving of SFP in the milk reduced spontaneous whey syneresis and prevented changes in water holding capacity. Soluble fraction of polysaccharides decreased the feeling of prickling in the kefirs and their mouth-coating properties.

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“…1) due to the association of the denatured whey protein with casein micelles or serum -casein increase the number of the protein bonds (Lucey et al, 1998b). The high concentration of protein networks in microstructure is correlated with the higher final G values of the acid milk gels (Lucey et al, 1998b;Nguyen et al, 2013;Chever et al, 2014).…”

Section: Microstructure Of Yoghurtmentioning

confidence: 99%