The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt

Zamberlin, Šimun; Samaržija, Dubravka

doi:10.1016/j.foodchem.2017.01.001

Cited by 26 publications

(12 citation statements)

References 28 publications

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“…e LAB microbiota seemed not to be in uenced by the presence of yeast since the number of LAB was not signi cantly changed during the incubation of contaminated and not-contaminated yogurt (Table 1). e LAB number during the conduction of the experiment was in the range of 5.5-7.2 log•CFU/cm 3 in all samples which is in accordance with number of lactic acid bacteria normally present during the storage of the yogurt [22]. Also, the pH values in the samples were generally unchanged during the period of the experiment, ranking 4.2-4.3 which is in compliance with the literature [22].…”

Section: Resultssupporting

confidence: 86%

“…e LAB number during the conduction of the experiment was in the range of 5.5-7.2 log•CFU/cm 3 in all samples which is in accordance with number of lactic acid bacteria normally present during the storage of the yogurt [22]. Also, the pH values in the samples were generally unchanged during the period of the experiment, ranking 4.2-4.3 which is in compliance with the literature [22]. e concentration of CO 2 in the headspace of a package at the beginning of measurement was 1.9-3.6% (Table 1), which is much higher than the atmospheric concentration of 0.03% CO 2 probably because of the establishing of equilibrium with the product itself.…”

Section: Resultssupporting

confidence: 78%

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Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages

Danilović

Savić

Cocola

et al. 2018

Journal of Food Quality

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The CO2 formation during food storage can often be correlated with the increase in yeast population. Yogurt and other dairy products are susceptible to yeast contamination. Accumulation of CO2 in the headspace of yogurt packages can lead to the eventual blowing off of the package. Therefore, determination of CO2 in the yogurt packages can indicate eventual unsafety of the product. The aim of this paper was to determine CO2 concentration in the headspace of different yogurt containers contaminated with yeast at the levels of 1 and 5 CFU/ml. Yeast Candida kefyr, previously isolated from spoiled yogurt, was used for contamination. Contaminated and control samples of yogurt were incubated at 30°C. A device based on tunable diode laser absorption spectroscopy was used for the measurement of CO2 concentration. The CO2 content in all analysed samples changed in a similar manner with slow increase to the value of 6% during the first 30 h and, after that, rapid accumulation to 17–20%. The initial level of yeast contamination did not have significant influence to the CO2 content trend. The increase in the number of yeast was observed after 10 h of incubation, and the final value of 6-7 log·CFU/cm3 was reached after 40 h of incubation. The significant increase in the yeast number can be correlated with the CO2 content in a way that CO2 concentration of 6% can be considered as critical for microbial spoilage. Since the TDLAS technique is simple and nondestructive, it can be a promising possibility for detection of the microbial spoilage in food.

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 78%

Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages

Danilović

Savić

Cocola

et al. 2018

Journal of Food Quality

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“…The difference in the values of pH for UHT treated and retort processed samples could be due to the use of different temperatures for the treatment of porridge samples. The fact that higher processing temperatures can lead to a higher pH was also established by Zamberlin and Samaržija () for different heat treatments given to sheep's milk.…”

Section: Resultsmentioning

confidence: 54%

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Sharma

Alam

Goyal

et al. 2018

Journal of Food Science

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Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra-high temperatures (UHT) of 142°C for 5 s and retort processing temperatures of 121.5°C for 15 min. Various physical, chemical, and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1°C. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1°C was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical, and microbial parameters showed significant changes (P < 0.05) in the thermally treated packaged porridge samples over time. As the consumer overall acceptability decreased, the detection of positive attributes (thick and uniformly colored texture and appearance; grainy mouth texture; caramel taste and aroma) in the porridge decreased, while the detection of negative attributes (uneven, decolored, and curdled texture and appearance; sticky mouth texture; cooked, sour and off smell; cooked, sour and off taste) increased. The present study could establish a significant difference (P < 0.05) in the storage induced properties of UHT and retort processed porridge samples. The analytical evaluation of foxtail millet porridge found that UHT treated porridge was better in quality, but consumers preferred retort processed porridge.Practical Application: The quality and sensory attributes, evaluated for UHT treated and retort processed porridge samples during the storage period of 180 days, were found to be contradictory. Based on the results of CATA sensory analysis, the shelf life of UHT treated and retort processed porridge samples was predicted to be more than 6 months. Therefore, both UHT treatment and retort processing can be effectively applied to prepare a ready to eat milk based porridge using germinated foxtail millet grains.

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“…Appropriate application of these tests allows product characterization and consumer preferences to be assessed (Drake, 2007). Many studies have investigated the impact of different heat treatments on the sensory properties of milk and dairy products (Jo et al, 2018;Li et al, 2018;Ul Haq et al, 2014;Zamberlin and Samaržija, 2017). Heat treatments can, for example, damage the flavor and/or texture of milk, as reported by Israr ul Haq et al (2014) on skimmed buffalo milk.…”

Section: Sensory Changesmentioning

confidence: 99%

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

Aït‐Kaddour

Hassoun

Bord

et al. 2021

Food Bioprocess Technol

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In the food industry, thermal treatments are generally an essential step to increase the shelf life of the products. This is especially true for milk and dairy products in which heat treatments help to eliminate pathogenic organisms, minimize microbiological development, and improve some sensory properties. However, they can also induce biochemical, physico-chemical, and sensory changes in foods, and then adversely affect the final quality of the products. To assess the quality of milk and dairy products during heating, some nondestructive techniques exist. In this article, the application of spectroscopic non-destructive techniques (fluorescence, infrared, NMR) is analyzed to point out the pertinence by using them as tools to monitor milk and dairy product quality changes during heating. An overview of the last studies on the effect of different conventional and emerging methods of milk and dairy product heating on biochemical, physico-chemical, and sensory quality is also presented, as well as the perspectives of research in this topic.

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The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt

Cited by 26 publications

References 28 publications

Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages

Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

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The effect of non-standard heat treatment of sheep’s milk on physico-chemical properties, sensory characteristics, and the bacterial viability of classical and probiotic yogurt

Cited by 26 publications

References 28 publications

Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages

Determination of CO2 Content in the Headspace of Spoiled Yogurt Packages

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade

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Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages

Determination of CO₂ Content in the Headspace of Spoiled Yogurt Packages