Physicochemical Characteristics of Functional Goats’ Milk Yogurt as Affected by some Milk Heat Treatments

Desouky, M. M.; El-Gendy, Marwa

doi:10.3923/ijds.2017.12.27

Cited by 7 publications

(3 citation statements)

References 55 publications

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“…Also, fat content of labneh treatments didn´t change significantly (p > 0.05) during the storage period. These results are consistent with those of Tamime and Robinson (2007); Desouky et al (2013); Habib et al (2017) and Balabanova et al (2020).…”

Section: Chemical Compositionsupporting

confidence: 91%

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

Kamaly

Kebary

Hussain

et al. 2023

Menoufia Journal of Food and Dairy Sciences

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The purpose of this study was to manufacture functional Labneh supplemented with mushroom (Agaricus bisporus) powder as a source of antioxidant compounds to increase its health benefits. Labneh was made by adding mushroom powder at zero, 0.5, 1, 1.5, 2, 2.5 and 3%. Labneh treatments were stored at 6±1ºC for 28 days and analysed on days fresh, 7, 14, 21 and 28 of the storage period to evaluate its chemical, microbiological and sensory properties. The obtained results revealed that supplementing labneh treatments with mushroom powder caused a significant increase of total bacteria counts, streptococci, lactobacilli, titratable acidity, total solids, total protein, ash, carbohydrates, total phenolic contents and antioxidant activity, while decreased significantly pH values and preventing the growth of molds and yeasts. Addition of mushroom powder up to 1.5% did not significantly affect the organoleptic properties of labneh, while increasing the rate of supplementation above 1.5% caused a significant decrease of organoleptic scores. During storage period, there were no significant differences in total solids, fat, total protein, and ash of all labneh treatments, while pH, carbohydrates, total phenolic contents, and antioxidant activity decreased, and titratable acidity increased. Streptococci and lactobacilli counts of labneh treatments increased up to the seventh day of storage period, while total bacterial counts increased up to the fourteenth day of storage, then all counts declined as the storage period proceeded. According to the panelists, treatment T3 supplemented with 1.5% mushroom powder was the most acceptable.

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Section: Chemical Compositionsupporting

confidence: 91%

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

Kamaly

Kebary

Hussain

et al. 2023

Menoufia Journal of Food and Dairy Sciences

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“…Specifically, in the production of labneh from camel milk, it was observed that a thermal treatment at 85 °C for 30 minutes resulted in acidified milk protein gels with smaller particles. In contrast, a more extensive heat treatment at 90 °C for 30 minutes caused casein particles to fuse, forming larger aggregates [50]. Unheated milk exhibited a protein matrix that was more open, loose, and less dense.…”

Section: Thermal Treatment Applied To Camel Milkmentioning

confidence: 98%

Camel Milk Processing Opportunities: A Review

Issimov

2024

Preprint

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Camel milk occupies a pivotal and essential position in the dietary customs of individuals residing in semi-arid and arid areas. Historically, the promotion and distribution of camel milk have been negligible, primarily due to the absence of processing facilities in areas where camels are raised. Consequently, the consumption of untreated camel milk has been predominantly limited to nomadic households. However, owing to its exceptional medicinal properties and health-enhancing effects, a substantial surge in the global demand for camel milk and its derivatives has been observed over the past two decades. This growing demand has prompted the dairy sector to introduce a diverse range of camel milk products, which are distinguished by their enhanced nutritional and functional properties. In contrast to products derived from bovine milk, the current market offers only a limited selection of food items sourced from camel milk. Recent advances in food processing technologies have enabled the production of an array of both dairy and non-dairy products derived from camel milk. This includes a variety of items such as powdered milk, cheese, yogurt, ice cream. Moreover, in certain regions, camel milk is incorporated into customary cuisine, serving as a key ingredient in local culinary practices like fermented milk, camel milk tea, or as a fundamental component in various meals. This review underscores the possibility of transforming camel milk into a range of dairy products by addressing its intrinsic functional constraints. This objective can be realized by adjusting the processing parameters and modifying its chemical composition through enrichment techniques. Furthermore, further research avenues may focus on enhancing product quality and exploring innovative processing techniques.

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“…It has been reported that some problems occur during yoghurt production from camel milk during fermentation and that the viscosity of the product does not change during gelation (Jumah et al, 2001). These problems were associated with the high antimicrobial content of camel milk (El-Agamy, 2000), the content of heat-stable serum proteins which make up 20-25 % of the total protein (Desouky et al, 2013), the weak interaction between denatured serum proteins and casein, low or no content of different β-casein derivatives and β-lactoglobulin amongst the serum proteins (Shabo et al, 2005), and low casein ratio (3.47 %) compared to cow's milk (13 %) (L aleye et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids

Kavas

2016

Mljekarstvo

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In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (YTSMX). In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5th, 10th and 14th days of storage, while total phenolics (TF) levels were determined on the 14th, 24th, 32nd, 48th, 72nd, 120th, 240th and 336th hours of storage. In all samples during storage, hardness and viscosity increased along with the acidity increase, although the increases in YTSM and YTSMC were lower than in YTSMX. In YTSMX, in spite of the increase in acidity after the 1st day, serum separation was very low while viscosity and hardness values were higher compared to the other samples. YTSMX was found to be superior to the other samples in terms of physicochemical, textural, microbiological and sensory properties. Total phenolic contents and L*a*b* levels increased in all samples throughout storage, the highest values of which were in YTSMX. After the 5th day of the storage, Lactobacillus delbrueckii subsp. bulgaricus became the dominant microbial flora. After the 5th day of storage, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus levels were highest in YTSMX.

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Physicochemical Characteristics of Functional Goats’ Milk Yogurt as Affected by some Milk Heat Treatments

Cited by 7 publications

References 55 publications

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

Production of Functional Labneh Supplemented With Mushroom (Agaricus Bisporus) Powder

Camel Milk Processing Opportunities: A Review

Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids

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