Reducing Whey Syneresis in Yogurt by the Addition of a Thermolabile Variant of β-Lactoglobulin

Lee, S.P.; Kim, D.S.; Watkins, S.; Batt, Carl A.

doi:10.1271/bbb.58.309

Cited by 13 publications

(4 citation statements)

References 5 publications

(7 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This results in short shelf-life of yoghurt due to lack of body and texture. Whey separation is affected by various factors such as pH, acidity, total solid content, microbial culture, the addition of stabilizers, and hydrocolloid (Athar, Shah, & Khan, 2000;Celik & Bakirci, 2003;Koksoy & Kilic, 2004;Lee, Kim, Watkins, & Batt, 1994;Selvamuthukumaran & Farhath, 2014). Various literature cited that dried or partially dried fruit can improve the stability of yoghurt due to the low acidity and higher solid content compared with fruit juice (Athar et al, 2000;Celik & Bakirci, 2003;Sarmini, Sinniah, & Silva, 2014;Selvamuthukumaran & Farhath, 2014).…”

mentioning

confidence: 99%

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Sigdel

Ojha

Karki

2018

Food Science & Nutrition

View full text Add to dashboard Cite

The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt. Two types of yoghurts, with or without Osmo‐dried mulberry, were developed using standard culture (Streptococcus thermophilus and Lactobacillus bulgaricus), and changes at refrigerated temperature (<5°C) were studied. Fruit yoghurt showed high total soluble solids (TSSs) and low‐fat content (dry basis) (17.67% and 11.84%) compared with normal yoghurt (9.5% and 17.21%). The addition of fruits increased the ascorbic acid (0.77 to 5.96 mg/100 g yoghurt), anthocyanins content (0 to 7.9 mg/100 g yoghurt), total phenol content (TPC) (6.63 to 68.03 mg GAE/100 g yoghurt), and antioxidant activity (20.73% to 47.6% radical scavenging activity) in yoghurt. During 18 days of storage at refrigerated condition (<5°C), the acidity of all samples increased, while pH decreased. Syneresis increased with a storage period in control samples while fruit incorporated yoghurt showed decreased syneresis with time. The viability of lactic acid bacteria (LAB) count went on decreasing at similar rates for both with and without the Osmo‐dried mulberry incorporated yoghurt. There is an ample opportunity for utilization of Osmo‐air‐dried mulberry in yoghurt to prevent syneresis during storage with increased bioactive components.

show abstract

mentioning

confidence: 99%

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Sigdel

Ojha

Karki

2018

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Texture parameters including apparent viscosity and firmness showed a negative correlation with syneresis of the set-yoghurts ( r = −0.60) while showing a positive correlation with cohesiveness ( r = 0.43) and gumminess ( r = 0.46). In general, higher casein or whey protein content leads to a firmer yoghurt gel network, which can trap the serum and therefore, result in lower syneresis (Lee et al ., 1994). However, in contrast, Oraç and Akın (2019) reported a positive correlation between syneresis and firmness of set-yoghurts.…”

Section: Resultsmentioning

confidence: 99%

Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle

Weerasingha

Priyashantha

Ranadheera

et al. 2022

Journal of Dairy Research

View full text Add to dashboard Cite

This research paper assessed textural, microstructural, sensory and colour properties of set-yoghurts produced using milk from two indigenous cattle types, Thamankaduwa White (TW) and Lankan cattle (LC) compared to two generic cattle breeds, Friesian and Jersey. Instrumental texture profile (firmness, adhesiveness, cohesiveness and springiness), colour space (L* a* b*) and scanning electron micrographs of set-yoghurts during 21 d of storage (4 ± 1°C) were evaluated. Sensory quality attributes were evaluated with 40 untrained panellists using a five-point hedonic scale. Set-yoghurts prepared using indigenous cow milk showed higher (P < 0.05) firmness, cohesiveness and apparent viscosity values compared to those prepared using generic cow milk. As revealed by micrographs, set-yoghurts made from TW milk had lesser and smaller void spaces and a dense protein gel network than gels made from LC and the two generic breeds. The gel network made from Friesian milk showed a comparatively larger porous gel structure and thinner protein strands resulting in a weaker gel than other milk gels. The highest lightness (L*) and yellowness (b*) were observed from set-yoghurt produced from Friesian and LC milk, respectively. Set-yoghurts from TW milk had the highest (P < 0.05) sensory scores for all sensory attributes. The lowest sensory acceptance was recorded in set-yoghurt made from Friesian milk. Thus, milk from TW and LC is likely to be suitable in producing set-yoghurts with superior textural, microstructural and sensory properties, compared to milk from Jersey and Friesian. Our results suggest the merits of using indigenous cow milk in producing set-yoghurts and, thereby, prioritizing the preservation of the genetic pool of these indigenous breeds.

show abstract

“…Lee et al (1994) added recombinant β-LG with two or three free thiol groups to skim milk (<1 g.kg −1 ) and observed reduced syneresis in the yoghurt produced after heat treatment and fermentation of the modified milk. Possibly, addition of thiol groups promoted branching and hence, reticulated porous complexes that could easily carry water.…”

Section: Possible Methods To Modify the Size Of The Heat-induced Wheymentioning

confidence: 99%

“…Conversely, it is also possible to generate a thiol-free mutant of bovine β-LG (Jayat et al 2004) or to use thiol-free porcine β-LG (Gallagher and Mulvihill 1997) in order to reduce disulphide polymerisation. Lee et al (1994) reported significant changes in whey syneresis when using genetically modified milk to make yoghurt.…”

Section: Structure and Mechanical Properties Of Acid Dairy Gelsmentioning

confidence: 99%

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

Morand

Guyomarc’H

Famelart

2011

Dairy Science & Technol.

View full text Add to dashboard Cite

The heat treatment of milk greatly improves the acid gelation of milk and is therefore largely applied in yoghurt manufacture. During the heat treatment, soluble and micelle-bound whey protein/κ-casein complexes are produced in milk. The complexes and their physico-chemical properties have been held responsible for the early gelation point, the increased final firmness and for the serum retention capacity of the acid gels made of heated milk. They are suspected to bring new functionalities to the casein micelles and to help the formation of interactions when building the gel network. In order to investigate the type of interactions that the complexes can affect throughout the acid gelation of milk, an original strategy would be to control the physico-chemical properties of the whey protein/κ-casein soluble complexes and to use them as vectors to modify the possible interactions in the milk. In that perspective, the different physico-chemical properties of the whey protein/κ-casein soluble complexes that are thought to significantly affect the acid gelation behaviour of the casein micelles are listed. Then, the physical, chemical and biological means that could possibly be applied to the formation of complexes in order to modulate each of the targeted property are reviewed and evaluated. In order to open a large choice for future investigation, these methods were found in a larger literature resource than milk, including other protein systems like model whey protein solutions or non-dairy globular protein systems. The food-compatible

show abstract

Reducing Whey Syneresis in Yogurt by the Addition of a Thermolabile Variant of β-Lactoglobulin

Cited by 13 publications

References 5 publications

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

Harnessing the untapped potential of indigenous cow milk in producing set-type yoghurts: case of Thamankaduwa White and Lankan cattle

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

Contact Info

Product

Resources

About