Dairy Chemistry and Biochemistry

Fox, P. F.; Uniacke‐Lowe, T.; McSweeney, P.L.H.; O’Mahony, James A.

doi:10.1007/978-3-319-14892-2

Cited by 578 publications

(711 citation statements)

References 371 publications

(496 reference statements)

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“…The white color of yogurt samples is caused by the light scattering of fat globules and casein micelles (Walstra et al, 2006), while riboflavin is responsible for the green (negative values of a component) and the yellow (positive values of b component) color intensity of the samples. Riboflavin is a yellow-green fluorescent compound of milk (Fox & McSweeney, 1998). The increase in brightness (L) (white color intensity) at yogurt samples with decreasing fat globule size is due to the increased fat surface area causing the reflection of the light to increase.…”

Section: Physicochemical Properties Of Yogurtmentioning

confidence: 99%

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Dimitreli¹,

Petridis²,

Akakiadou³

et al. 2014

JFR

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In the present study the physicochemical (acidity, color measurements), rheological (viscosity measurements and viscoelastic properties) and sensory (objective and hedonic) properties of stirred yogurt made from buffalo milk were evaluated. Yogurt samples with two fat globule sizes (large: 2.9 μm; small: 0.87 μm) were prepared with or without the addition of Whey Protein Concentrates (WPC) or Sodium Caseinates (SCN), and stored at 4 C for testing at day 1 and 7 after preparation. SCN addition resulted in increased lactic acid concentration, rheological properties (except loss tangent -tan δ), white color intensity and sensory viscosity. The effect of WPC on the aforesaid properties was lower when compared to SCN. Small fat globule size also increased the rheological properties apart from tan δ, brightness and sensory viscosity of yogurt samples. Increasing storage time resulted in reduced viscosity, increased acidity and rheological properties apart from tan δ and apparent viscosity. The greater decline rates were obvious for Newtonian viscosity at zero shear rate (η 0 ) and instantaneous elasticity (G g ) in yogurts with added SCN and WPC and large globule size and lower or negligible in samples without additives. In contrast, tan δ increased at a lower rate when SCN were added in products with large fat globules. Storage time increased the value of flow behavior index (n) in yogurts with large fat globules and, more rapidly, the value of elastic modulus (G') in the presence of SCN and WPC. The small globule size in the absence of additives produced the lowest response of b and, when WPC was present, the lowest white color intensity. The sensory viscosity reduced the most during storage in yogurt samples with no protein addition.

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Section: Physicochemical Properties Of Yogurtmentioning

confidence: 99%

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Dimitreli¹,

Petridis²,

Akakiadou³

et al. 2014

JFR

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“…The latter are formed as a result of lipolysis; therefore, surface tension could be an important parameter of the excess of the milk lipase. The refractive index also depends on total solids and casein content, while natural acidity is influenced by the total acid content (1)(2)(3). Although rheological characteristics of cow milk and dairy products have been extensively studied, documentations of these properties of human milk have been scarce.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and biochemical parameters in milk of Serbian breastfeeding women

Sunarić¹,

Denić²,

Lalić³

et al. 2017

Turk J Med Sci

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Background/aim: This study was undertaken to determine the changes and relationships between some important milk constituents as well as physical, rheological, and biochemical parameters of milk obtained from Serbian breastfeeding mothers. Materials and methods: Physicochemical and biochemical parameters and the concentrations of vitamins, uric acid, and minerals were determined during the three periods of lactation covering colostrum, transitional, and mature milk collected from 67 mothers who had a term-pregnancy. Results: Large interindividual variations regarding many parameters were found between mothers at the same period of lactation, but the average values were mostly in the expected and recommended ranges. For some parameters, our values are quite different in relation to the milk of women from other countries or data reported by other authors. Conclusion: Differences in vitamin and mineral contents and physicochemical and rheological characteristics of milk obtained by Serbian breastfeeding mothers compared to that of mothers from other parts of the world have been found. This paper presents the measured data of some physical parameters of human milk about which there is little information in the literature.

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“…However, certain feeding regimes increasing the content of polyunsaturated lipids make the milk more vulnerable to oxidation (Arab-Tehrany et al, 2012). Cow supplementation with fish oil in order to increase PUFA content of dairy products may cause the production of off-flavours due to the high susceptibility to oxidation of PUFA (Nelson and Martini, 2009), promoted by both transition metals and unsaturated phospholipids present in the milk fat globule (Fox and McSweeney, 1998). However, numerous researches have shown that antioxidants such as tocopherols and carotenoids can be transferred from the feed to the milk and thereby improve the oxidative stability of milk (Granelli et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Omega-3 supplementation, milk quality and cow immune-competence

et al. 2015

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This study aimed to assess the effect of a dietary supplementation rich in n-3 fatty acids from algae (Schizochytrium sp.) on cow immune-competence and milk quality. Twenty-one lactating Italian Friesian cows (at 220±20 days of lactation) were equally allocated to 3 treatments: group C received no supplementation, group D was offered 136 g of docosahexaenoic acid (DHA) per day and group E was supplemented with 136 g of DHA + 2000 U.I. of vitamin E per day. Individual milk production was recorded weekly and samples were collected for analysis of milk composition and fatty acid profile. At the end of the trial and 2 weeks later animals were subcutaneously injected with 5 mg of keyhole limpet haemocyanin (KLH), whereas at the end of the trial and 8 weeks later skinfold thickness was measured after intradermal injection with 500 mg phytohaemagglutinin. Dietary treatment showed no effect on milk production. Concentrations of DHA were higher (P<0.05) in milk fat from D and E groups, whereas polyunsaturated fatty acids tended to be higher (P<0.10). When DHA and DHA + vitamin E were supplemented to the animals, milk sensory properties were significantly modified as samples from groups D and E could be discriminated from the control using the triangle test (P<0.001). Both supplemented groups showed evidence of increased antibody response 4 to 8 weeks after the first KLH administration (P<0.05). In the two skin tests the treated groups showed a higher skin thickening in comparison with control animals (P<0.05).Although provided in a late stage of lactation, an n-3 fatty acid enriched diet favourably changed milk fatty acid profile and promoted animal healthiness by enhancing cellular and humoral immune response.

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Dairy Chemistry and Biochemistry

Cited by 578 publications

References 371 publications

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt

Physicochemical and biochemical parameters in milk of Serbian breastfeeding women

Omega-3 supplementation, milk quality and cow immune-competence

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