Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

Abstract

Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%–4.0% (w/w) buttermilk powder was added to low‐fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low‐fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross‐links of the microstructure were enhanced greatly with addition of 1.0%‐2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low‐fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low‐fat yogurt.

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt

“…These authors observed increases in WHC of 7, 15, 21, and 31%, when they replaced 1, 2, 3, and 4% of the original total SM solids in their yogurt mix with equivalent amounts of solids from a MFGM isolate, whereas substituting SM with BMP at the same ratios did not impact the WHC [16]. However, other authors reported an increase in WHC when low-fat yogurts (12% total solids) were enriched with 1% and 2% of BMP [19]. In our study, 8% of the total 12% solids originated from BM solids.…”

“…Indeed, PLs show amphiphilic characteristics, allowing increased retention of water [16,47], while simultaneously, milk proteins have excellent WHCs [48]. Interactions between PLs and WPs or β-CN via electrostatic and hydrophobic connections (Gallier et al, 2012), as well as interactions between MFGM proteins and CNs or WPs via covalent disulfide bonds occurring during pasteurization of the cream [42], might have contributed to a more compact gel with reinforced interactions, increasing water retention within the yogurt gel for the BM-based yogurt [19]. In addition, SM treated at 300 MPa exhibited the lowest WHC value, which contrasts with previous studies that associated higher UHPH pressures to enhanced water retention due to increased interactions between WPs, CNs, and lipids [31,44,49].…”

“…Nevertheless, the incorporation of very small amounts of BM or BM powder (BMP) into yogurt matrices produced interesting results, with a reported decrease in whey separation and syneresis [18], and an increase in water-holding capacity (WHC) [16]. Contradictory impacts on firmness have been reported, which could be due to the various sources and quantities of BM used [16,19]. Thus, the use of mechanical treatment to improve BM's functional properties and facilitate its incorporation into various dairy matrices is of high interest in order to provide the benefits of its health-promoting activities.…”

Addition of buttermilk powder to yogurt: effects on particle size, microstructure and texture

“…Saffon et al (2013) also reported that the aggregates of buttermilk protein added to yogurt decreased firmness as the level of substitution increased (replacement levels were 0%, 20%, 40%, 60%, 80% or 100%). However, Zhao (2020) showed that the addition of 1 or 2% powdered buttermilk increased the firmness of skimmed yogurt, while the addition of 4% powdered buttermilk decreased the firmness of skimmed yogurt when compared to skimmed yogurt without added buttermilk. The differences in hardness between T1 (always showing the highest hardness values) and T2, T3 were significant (p>0.05) and remained about the same after 21 and 42 days.…”

“…Romeih, Hamid & Awad, (2014) also observed in the micrographs a structure more compact, dense with less empty spaces in whole milk buffalo yogurt when compared to fat-free yogurt added 1% or 2% powdered buttermilk, and concluded that the fat globules were dispersed in the protein matrix. Another study showed that yogurt made with skimmed milk had larger pores when compared to yogurts added with buttermilk powder, in addition, when the concentrations of 2% and 4% buttermilk were added, almost all pores of the gels were filled with phospholipids (Zhao, Feng & Mao, 2020). After 21 days, the average pore size obtained by SEM was T1 = 34 µm, T2 = 39 µm, that is, the difference between the average pore size from each treatment was smaller when compared to the 7-day time, generating an attribute of hardness with the same magnitude for these treatments in 21 days.…”