The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Boukria, Oumayma; Hadrami, El Mestafa El; Boudalia, Sofiane; Safarov, Jasur; Leriche, Françoise; Aït‐Kaddour, Abderrahmane

doi:10.3390/foods9091309

Cited by 35 publications

(18 citation statements)

References 92 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our literature review revealed that it has been fully demonstrated by different authors that the knowledge of how (i) the animal species from which the milk originates and (ii) the proportions of each species of milk used in the mixture influence the quality of yoghurt. Similarly, proportions necessary to design targeted products with improved physicochemical, nutritional, functional and sensory qualities are also discussed and corroborated with those highlighted in our previous review on cheese [108].…”

Section: Conclusion and Future Trendssupporting

confidence: 75%

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria

Hadrami

Sameen

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.

show abstract

Section: Conclusion and Future Trendssupporting

confidence: 75%

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria

Hadrami

Sameen

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…The CaM and CM mixtures were prepared after each milk sample was warmed to 40°C using a water bath and gently mixed by hand for at least 1 min. The volume fractions (%) of CaM in the different formulations were performed according to previous reviews of Boukria, El Hadrami, Boudalia, et al (2020) and Boukria, El Hadrami, Sameen, et al (2020), which were fixed at 100% (i.e., CaM), 75% (i.e., 3CaM:1CM, v/v), 50% (i.e., 1CaM:1CM, v/v), 25% (i.e., 1CaM:3CM, v/v), and 0% (i.e., CM). Milk coagulations were performed at 40°C (±1°C) using 0.25 µl/ml of CHY-MAX® M (Chr.…”

Section: Milk and Milk Coagulationmentioning

confidence: 99%

Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

Boukria

Jian

Safarov

et al. 2021

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

It is particularly noted that camel milk (CaM) is of high nutritional quality, for example, it contains three times more Vitamin C, a greater variety of minerals (e.g., K + , Cu 2+ , and Mn 2+ ), and more essential and polyunsaturated fatty acids than cow milk (CM) (Farah et al., 1992;Sawaya et al., 1984).CaM has also been shown to exhibit properties that manage chronic ailments (Khalesi et al., 2017). Regarding this strategy, it is important to characterize the quality features of products made by mixing

show abstract

“…They choose between the lipid and protein components of milk and those present in cheese, such as fatty acids, caseins, and whey proteins. The Food Industry usually seeks to increase milk protein, especially casein, which is considered to be the best quality [84]. Likewise, the growing demand for gluten-free products has encouraged the design of many gluten-free bakery products [85].…”

Section: Topics Of the Publications Cited In Patentsmentioning

confidence: 99%

Transfer of Agricultural and Biological Sciences Research to Patents: The Case of EU-27

2021

View full text Add to dashboard Cite

Agriculture as an economic activity and agronomy as a science must provide food for a constantly growing population. Research in this field is therefore becoming increasingly essential. Much of the research is carried out in academic institutions and then developed in the private sector. Patents do not have to be issued through scientific institutions. Patents from scientific institutions are intended to have a certain economic return on the investment made in research when the patent is transferred to industry. A bibliometric analysis was carried out using the Scopus and SciVal databases. This study analyses all the research carried out in the field of agronomy and related sciences (Agricultural and Biological Sciences category of Scopus database) by EU-27 countries, which has been cited in at least one international patent. The data show that out of about 1 million published works only about 28,000 have been used as a source of patents. This study highlights the main countries and institutions in terms of this transfer. Among these, Germany, France and Spain stand out in absolute terms, but considering the degree of specialization. Regarding their specialization the institution ranking is led by Swedish University of Agricultural Sciences (58%), AgroParisTech (52%), Wageningen University & Research (48%), and INRAE (38%). It also analyses which journals used for this transfer are most important. For these publications more than 90% of the articles have had a higher-than-expected citation level for the year of publication, the type of publication and the discipline in which they are categorized. The most-obtained research fields can be distinguished as those related to genetics or mo-lecular biology, those related to specific foods, such as cheeses, milk, breads or oils, and, thirdly, the group covering food-related constituents such as caseins, probiotics, glutens, or starch.

show abstract

The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

Cited by 35 publications

References 92 publications

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

Transfer of Agricultural and Biological Sciences Research to Patents: The Case of EU-27

Contact Info

Product

Resources

About