Influence of substituting milk powder for whey powder on yoghurt quality

González‐Martínez, Chelo; Becerra, Manuel; Cháfer, Maite; Albors, A.; Sierra, José Miguel Carot; Chiralt, Amparo

doi:10.1016/s0924-2244(02)00160-7

Cited by 118 publications

(104 citation statements)

References 5 publications

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“…Amatayakul et al (2006), reported syneresis values over 45 in yogurts with 9 and 14 % total solids that were fermented with exopolysaccharide (EPS)-producing starter cultures. (González-Martínez et al 2002) reported syneresis values of 23 and 36 % in yogurts that whey proteins were added.…”

Section: Yogurt Syneresismentioning

confidence: 99%

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

et al. 2014

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Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L. casei cells biocatalysts were added as adjuncts during yogurt production at 45°C and probiotic viability was assessed during storage at 4°C. For comparison reasons yogurt with free L. casei cells were prepared. The effect of encapsulated bacteria as adjuncts in yogurt on pH, lactic acid, lactose and other physicochemical parameters were studied for 60 storage days at 4°C. Samples were also tested for the microbiological and organoleptic characteristics during storage at 4°C. Encapsulation matrix seems to sustain the viability of embedded L. casei cells at levels more than 7 logcfug −1 after 60 days of storage at 4°C. Furthermore, the absence of p a t h o g e n s s u c h a s S a l m o n e l l a , S t a p h y l o c o c c i , Enterobacteriaceae and coliforms in the produced yogurts is noteworthy where spoilage microorganisms such as yeasts and molds seem to affect yogurt quality only in absence of Pistacia terebinthus resin. The effect of the resin on production of aroma-related compounds responsible for yogurt flavor was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Alpha and beta-pinene were the major aroma compounds detected in produced yogurts (over 60 % of total aromatic compounds detected). Yogurts with immobilized cells on P.terebintus resin had a fine aroma and taste characteristic of the resin.

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Section: Yogurt Syneresismentioning

confidence: 99%

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

et al. 2014

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“…Acetaldehyde is the major flavor compound of the fermentation process in yogurt applications and gives yogurt its famous tarty flavor [32]. González-Martínez, et al [15] reported more production of acetaldehyde in yogurt with whey protein powder used to fortify the yoghurt mix at levels ranging between 0.6 and 4%. In our case whey protein is the main added solid, so the change in formation of acetaldehyde during the fermentation process may be due to the interactions between the nutrients and the starter cultures [33].…”

Section: Sensorymentioning

confidence: 99%

“…Since WPC is a dairy ingredient, which comes directly from milk, it can be used in dairy applications and labeled as a natural ingredient. Previous studies show that WPC addition to yogurt may improve texture and water holding [15]. Fortified yogurt with WPC to replace skim milk powder in the formulation resulted in a firmer coagulum, higher viscosity and less syneresis [16].…”

Section: Introductionmentioning

confidence: 99%

“…Regulations state that the solids should come from either evaporated milk or non-fat dry milk (NFDM) to increase the non-fat milk solids level to the required 8.25%. A recent study reported that variations in fat content and changing the casein-to-whey protein ration had a decreasing effect on flavor and increasing effect on graininess [18] Thus, the use of WPC as a major ingredient is limited [15]. The objective of this study is to investigate the replacement of NFDM with WPC in yogurt formulations at three fat levels.…”

Section: Introductionmentioning

confidence: 99%

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Whey Protein Concentrate as a Substitute for Non-fat Dry Milk in Yogurt

Berber

González-Quijano²,

Vb³

2015

J Food Process Technol

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Whey is a liquid by-product produced during cheese manufacturing. Whey was once considered a waste product but it is converted to food ingredients through processing steps that include membrane filtration, heat or enzyme modification, and fractionation. These processes have made it possible to improve sweet whey utilization. Whey proteins have good nutritional properties and enhance the textural properties of food when they are used as ingredients. The objective of this study was to evaluate non-fat, low-fat and full-fat stirred style strawberry flavored yogurt formulated with whey protein concentrate 80 (WPC80) replacing non-fat dry milk (NFDM). Levels of total solid were adjusted to 14.8%, 15.7% and 17.3% for non-fat, low-fat and full-fat yogurts, respectively. Yogurts formulated with non-fat dry milk were used as controls for all fat levels. Batches of 17 pounds of yogurt at 0% fat, 1% and 3.25% fat were made by mixing milk with powdered ingredients in a liquefier and homogenized at 2,300 psi for first and 500 psi for second stage, respectively. Double stage homogenized yogurt milk was pasteurized at 92°C for 30 seconds. Following cooling, yogurts were fermented to a final pH of 4.5. Yogurts were analyzed for their chemical and physical properties following the standard methods of analysis. Sensory evaluation was done by descriptive method with hedonic and monadic scales by trained judges. Whey protein yogurts at all fat levels showed better water holding capacities (ca. 10%) than controls with increased hardness (ca. 20%) and viscosity (ca. 40%). Sensory results revealed that whey protein yogurts had higher flavor and overall liking scores than controls, while controls had better scores for the yogurts' texture. Results showed that WPC80 is a good alternative to replace NFDM completely in yogurt. Whey yogurts had equal or greater quality than yogurt products made with NFDM.

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“…El suero de la leche es uno de los residuos más representativos de la industria lechera, por cada kilogramo de queso, se producen aproximadamente nueve litros de efluente (85-90% del volumen de la leche), siendo el suero uno de los contaminantes más severos que existen a nivel ambiental (González-Siso, 1996;González-Martínez, 2002;Miranda, 2007;Cuellas, 2008;Cury et al, 2014). Anualmente se producen entre 110 y 115 millones de toneladas métricas de lactosuero (Revillon et al, 2003;Londoño 2006;Parra, 2009;Cury et al, 2014).…”

Section: Introductionunclassified

Avances en El Aprovechamiento Del Lactosuero Como Materia Prima en La Industria Alimentaria

Motta-Correa¹,

M²

2015

@limentech

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Aprovechamiento del lactosuero y sus componentes como materia prima en la industria de alimentosUse of whey and its components as raw material in the food industry Palabras clave: Concentrado proteico, hidrólisis, lactosa, nutrición, producto lácteo. ABSTRACTThe whey is a by-product of the dairy industry with great potential for the use of components with value added in the food industry, however the waste and bad

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Influence of substituting milk powder for whey powder on yoghurt quality

Cited by 118 publications

References 5 publications

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

Whey Protein Concentrate as a Substitute for Non-fat Dry Milk in Yogurt

Avances en El Aprovechamiento Del Lactosuero Como Materia Prima en La Industria Alimentaria

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