Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

Amatayakul, Thanut; Sherkat, Frank; Shah, Nagendra P.

doi:10.1016/j.foodhyd.2005.02.015

Cited by 98 publications

(91 citation statements)

References 27 publications

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“…The combined procedure of fortification with SMP and MTGase treatment enhanced the yogurt hardness (Ardelean et al 2012). On the other hand, Amatayakul et al (2006) mentioned that the aggregation of denatured whey proteins at the surface of casein micelles along with the decline in the casein/whey protein ratio might prevent the coalescence of casein micelles and network formation; hence, it may decrease the hardness of the yogurt. In this study, even with the MTGase treatment, the WPC-fortified yogurt was much weaker and had the lowest hardness compared with other treatments (Table 3).…”

Section: Hardness and Adhesivenessmentioning

confidence: 99%

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or b-lactoglobulin (b-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give settype yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

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Section: Hardness and Adhesivenessmentioning

confidence: 99%

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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“…Texture of set-yoghurt is an important quality criteria (Lee and Lucey 2004;Lucey 2004), which is influenced by milk composition (Marafon et al 2011), dry matter (Wu et al 2009), type of starter culture (Amatayakul et al 2006b), incubation temperature (Laligant et al 2003), processing conditions (Rekha et al 2011), storage time (Ünal et al 2003) and other factors. Textural defects as roughness (irregularities in yoghurt matrix) and syneresis are undesirable to the consumers.…”

Section: Introductionmentioning

confidence: 99%

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

2012

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Horseradish peroxidase (HRP, EC 1.11.1.7) was applied to treat whole bovine milk in the presence or absence of ferulic acid (FA). The treated milk exhibited different rheological properties from the control milk, and was used to prepare set-yoghurt with commercial direct vat set starter. Some chemical, textural and rheological properties of the yoghurt prepared were measured and compared. Compared to that prepared with the control milk, the yoghurt prepared with the HRP-or HRP and FA-treated bovine milk exhibited an increased hardness and adhesiveness, lower syneresis extent, higher apparent viscosity, and higher storage modulus and viscous modulus. Observation of the microstructure of the yoghurt samples under scanning electron microscopy illustrated that HRP treatment of bovine milk led to the prepared yoghurt a more compact and uniform structure. The results in the present work stated that treatment of bovine milk with HRP in the presence of ferulic acid could be applied to improve the quality of set-yoghurt.

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“…Siphon method described by Amatayakul et al (2006) was used with slight modifications to determine the SWS. A cup of yogurt (100 ml) was tilted immediately after removing from the refrigerator at an angle of 45° to collect the surface whey.…”

Section: Spontaneous Whey Syneresis (Sws)mentioning

confidence: 99%

Quality of cow milk plain set yogurt as affected by ultrafiltration process

Narayana

Gupta

2015

Trop Agric Res & Ext

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The aim of the study was to investigate the effect of ultrafiltration (UF) process on quality of cow milk plain set yoghurt. Direct UF of cow skim milk and highly concentrated UF cow skim milk retentate addition were used to adjust the total solids (TS) of yoghurt milk, at two different UF concentration levels (UFCLs). Ultrafiltered (approximately to 1.5 and 2 fold) cow skim milk/ equivalent 5 fold UF skim milk retentate added cow skim milk were standardized to 3.3% fat and 13.8% TS. Yoghurts were prepared by inoculating with 2% yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus: Streptococcus thermophilus) and analyzed for chemical composition, spontaneous whey syneresis, water holding capacity, textural and sensory attributes. Protein, lactose and ash percentages of yoghurt prepared from direct UF milk were 5.27±0.04, 4.20±0.03 and 0.82±0.02, whereas, in yoghurt prepared from retentate added milk were 5.18±0.02, 4.28±0.03 and 0.84±0.01, respectively at 1.5 fold UFCL, which had optimum quality product. The values were not significantly different in yoghurt made by direct UF concentrated milk compared to retentate added milk. Further, it was observed that protein percentage increased and lactose content progressively decreased significantly (p<0.05) in yoghurt with increase in UF concentration/ UF retentate addition with similar TS in yoghurt milk. None of the quality parameters tested showed significant difference with UF process so that both procedures would be recommended at 1.5 fold UFCL to produce good quality yoghurt with enhanced protein content without addition of stabilizers.

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Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solids

Cited by 98 publications

References 27 publications

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Quality indices of the set-yoghurt prepared from bovine milk treated with horseradish peroxidase

Quality of cow milk plain set yogurt as affected by ultrafiltration process

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