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

Lee, S.-P.; Kim, D.S.; Watkins, SM; Batt, C. A.

doi:10.1271/bbb.58.309

“…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

¹

,

Priyashantha

²

,

Ranadheera

³

et al. 2022

Journal of Dairy Research

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Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.

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“…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

¹

,

Ojha

²

,

Karki

³

2018

Food Science & Nutrition

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Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.

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“…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

¹

,

Guyomarc’H

²

,

Famelart

³

2011

Dairy Science & Technol.

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Exaggerated anticipatory anxiety is common in social anxiety disorder (SAD). Neuroimaging studies have revealed altered neural activity in response to social stimuli in SAD, but fewer studies have examined neural activity during anticipation of feared social stimuli in SAD. The current study examined the time course and magnitude of activity in threat processing brain regions during speech anticipation in socially anxious individuals and healthy controls (HC). Method Participants (SAD n = 58; HC n = 16) underwent functional magnetic resonance imaging (fMRI) during which they completed a 90s control anticipation task and 90s speech anticipation task.

show abstract

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

Cited by 14 publications

References 5 publications

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

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

Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt

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

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