Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process

Abstract

Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan®PL20 concentration and subjected to two-stage pressure homogenization. The total solids concentration of the mixture was raised to 15% using SMP (skim milk powder). The purpose of this study was to investigate the effect of Lacprodan®PL20 on the set yogurt quality produced by homogenization-induced pressure and its interaction with milk components. The changes in the physical and chemical attributes of the milk fat globule membrane (MFGM) via destabilization of the membrane significantly affected the physicochemical properties of set yogurts produced from processed or raw milk. There was a slight variation in MFGM-specific proteins detected in the set yogurts. Set yogurt produced from homogenized raw milk (HRM) had a considerably higher water-holding capacity, firmness, and apparent viscosity. The microstructure of HRM was dense and compacted, unlike non-homogenized raw milk (NRM) with large MFGM fragments and pore holes between the matrixes. The inclusion of homogenization showed a remarkable improvement in set yogurt quality, promoting interaction between MFGM components and milk proteins.

Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments

“…Lacprodan®PL20, an enriched MFGM, a spray-dried powder rich in milk phospholipids and proteins, was kindly provided by Arla Foods (Viby, Denmark). The Lacprodan®PL20 production procedures are briefly explained by Ibitoye et al [19].…”

“…The fermentation process was terminated as soon as the pH reached 4.6. The set yoghurts were immediately cooled down and stored at 4 °C for one day before analyzing the components [19]. This experiment was performed three times.…”

Milk Fat Globular Membrane: Composition, Structure, Isolation, Technological Significance and Health Benefits

“…Overall quality of the MFGM supplemented yoghurt was superior and shows the technological applications like water holding capacity [82]. Cohort study in yoghurt was done by [83], homogenized and unhomogenized set yoghurt were prepared with 4% Lacprodan ® PL-20 with addition 0f 0.5% yoghurt culture with final total solids content of 15%. During homogenization, the surface area of the MFGM gets decreased and due to its polarity the affinity between PL and milk protein increases resulting in improved body and texture of the set yoghurt.…”