Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt

Sert, Durmuş; Mercan, Emin; Tanrıkulu, Mehmet Mustafa

doi:10.1016/j.idairyj.2023.105704

Cited by 6 publications

(6 citation statements)

References 43 publications

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“…On the other hand, YIC is an ice cream product in which casein flocculation occurs, forming large particles. Particle sizes in yogurts range from 10 to 100 µm, or even higher [50]. To the best of our knowledge, our study is the first to present the particle size distribution in YICs.…”

Section: Yic Physical and Biofunctional Characteristicsmentioning

confidence: 84%

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

Sakkas,

Karela,

Zoidou

et al. 2023

Foods

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Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous lactose hydrolysis (LH) of the formulated YIC mix. Six YIC mix formulations were made, two without YAW (non-LH- and LH-control samples, A and AH), two with 12.5% YAW (samples B and BH), and two with 18.75% YAW (samples C and CH). The results showed that the partial replacement of yogurt with YAW decreased significantly (p < 0.05) the total solids of B, BH, C, and CH products (31.72 ± 0.14%, 31.92 ± 0.21%, 30.94 ± 0.14%, and 31.27 ± 0.10%, respectively) compared to the total solids of control products A and AH (33.30 ± 0.36% and 33.74 ± 0.06%, respectively). In contrast, the overruns increased (51.50 ± 2.36%, 58.26 ± 0.09%, 56.86 ± 1.92%, and 65.52 ± 1.30% for the B, BH, C, and CH products, respectively) compared to control samples (42.02 ± 2.62% and 49.53 ± 2.12% for A and AH, respectively). LH significantly decreased the freezing point and the viscosity of the YIC mixes but increased the overruns of the products as shown previously. YAW significantly decreased the hardness of the B and C products (56.30 ± 2.11 N and 43.43 ± 3.91 N, respectively) compared to control A (81.14 ± 9.34 N), and LH decreased it even more, leading to a rather soft scoop YIC. AH, BH, and CH YICs exhibited better melting properties despite the lack of fat destabilization in all samples. After 60 days of storage, counts of yogurt starter microorganisms were still >107 cfu/g and DPPH radical scavenging activity had increased in all products. In the sensory evaluation test, lactose-hydrolyzed samples AH, BH, and CH had less intense sandiness and, as expected, more intense sweetness. In conclusion, in the framework of the circular economy, it is possible for the YAW to be used as a resource material at a ratio of 12.5% to produce a YIC product without leaving behind any new waste.

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Section: Yic Physical and Biofunctional Characteristicsmentioning

confidence: 84%

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

Sakkas,

Karela,

Zoidou

et al. 2023

Foods

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“…However, when the time to reach pH 4.5 (Tf) was taken into consideration, it was observed that the pH reached approximately pH 4.5 at 180 min for the fatty milk treated with HPH, while the pH value was >4.6 in the other samples. Similarly, Sert et al (2023) reported that the Tf value of yogurt samples produced from sheep's milk treated with HPH was shorter compared to the control sample, thus HPH treatment significantly shortened the fermentation time. Patrignani et al (2016) reported that highpressure treatment significantly reduced the time required to reach pH 4.6 in fermented products, probably because the balance between soluble and insoluble forms of calcium, phosphorus, and nitrogen changes with the pressure applied to the milk.…”

Section: Acidification Kineticsmentioning

confidence: 90%

“…Due to the breakdown of fat globules, the HPH process causes a redistribution of proteins on the surface, increases protein solubility and denaturation, changes the properties of casein micelles and activates milk enzymes (Patrignani et al, 2007). Together with these changes, the increased availability of nutrients necessary for the metabolism and proliferation of starter cultures and the promotion of proteolysis may indirectly affect starter activity and acidification kinetics (Sert et al, 2023). Contrary to our findings, Oliveira et al (2014) reported that the Tf value did not change with the pressure applied to the milk.…”

Section: Acidification Kineticsmentioning

confidence: 99%

“…In the HPH process, the liquid material is forced through a narrow opening of the valve and is subjected to ultra-fast compression. The fluid is then subjected to a wide range of forces such as turbulence, shear, cavitation and temperature increases (Hayes & Kelly, 2003;Sert et al, 2023). In addition to reducing the fat globule size, the HPH process acts on food components, especially proteins, causing changes in their functional properties and activities (Lanciotti et al, 2007), leads to an increase casein-fat or casein-casein interactions and the water-holding capacity of denatured serum proteins, and consequently improve the viscosity index and gel strength of yogurt (Lanciotti et al, 2004;Patrignani et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Ciron et al (2012) reported that the microstructure of low-fat yogurt changes with the application of HPH to milk, and gel particle size, gel strength and viscosity increase and sensory properties of low-fat yogurt are similar to that of full-fat yogurt without stabilizer. Moreover, it has been reported that the synthesis of some branched-chain amino acids and some beneficial compounds required for the proliferation of cultures used in yogurt production occurs with the HPH process, which shortens the incubation period (Sert et al, 2023) and a higher number of viabilities are reached after incubation (Lanciotti et al, 2007;Serra et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Effect of High-Pressure Homogenization and Fat Content on Yogurt Fermentation Process

Gül,

Akgün

2023

IJIAAR

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The application of the traditional homogenization process used in yogurt production under higher pressure, such as 50-200 MPa, is a new approach to improving yogurt structure and quality effectively. High-pressure homogenization (HPH) is considered a technology that changes the microstructure, water holding capacity, viscosity, and sensorial properties of yogurts by affecting fat globules and protein structures depending on fat content. In this study, the effects on bacterial growth, acidification kinetics and viscosity development were investigated in the production of yogurt from fatty and semi-skimmed milk with HPH. HPH treatment and fat content had a positive effect on the bacterial growth rate, and the maximum counts of L. bulgaricus and S. thermophilus were determined in the yogurt sample made from fatty milk treated with 100 MPa pressure as 8.65 and 9.16 log cfu/g, respectively.Also, the pH and viscosity change during incubation was affected and the Vmax and μmax values for fatty milk treated with 100 MPa pressure reached maximum values of 1.67x10 -2 pH unit/min and 2.35x10 -2 Pa.s units/min, respectively. With the HPH treatment, the fermentation time in fatty yogurt was shortened by 60 min compared to the control sample.

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