Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt

Modelling of Batch Lactic Acid Fermentation in the Presence of Anionic Clay

“…10-13. Depicted data, which are consistent with values reported in other studies (1,(40)(41)(42)(43), reveal a low viscosity and a signifi cant syneresis of the product yielded at the highest temperature (t 3 =48 °C), as well as a low production and a pronounced syneresis of the yoghurt obtained at the highest clay/milk ratio (R 3 =7.5 g/L). Moreover, a grainy structure of the yoghurt samples was observed at the highest levels of t and R. Taking into account these aspects along with the heating and clay expenses, it can be concluded that the fermentation at the highest temperature and clay/milk ratio is unfavourable.…”

“…Viable LAB concentration was evaluated by enumeration on appropriate agar media in Petri dishes using standard procedures (1,(40)(41)(42) …”

Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt

“…1a). The post acidification during storage could be caused by the continuous utilization of the carbohydrates by probiotics and starter culture resulting in the production of organic acids (Tsevdou, Eleftheriou, & Taoukis, 2013). Yoghurts supplemented with SBOs had more bacterial counts during storage, leading to the observed decrease in pH thus confirming the prebiotic potential of SBOs.…”

“…SBOs consist of stachyose, raffinose and sucrose whose DP is less than 5. In contrast other studies have reported yoghurt firmness and water holding capacity to be directly proportional to protein content (Tsevdou et al, 2013). α-Glucosidase inhibition by skim milk fermented with or without 2% SBOs by binary co-cultures of S. thermophilus, CCFM6 and CCFM47 and a cocktail containing all the strains together during storage at 4°C was also determined (Fig.…”

Recent Developments in High Pressure Processing of Foods

“…The samples made from HPT in combination with transglutaminase-treated milk exhibited higher fi rmness and 63 lower whey separation, while the sample made from HP-treated milk with or without subsequent transglutaminase treatment exhibited a creamier perception (Tsevdou et al 2012 ).…”