Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis

Vianna, Felipe; Canto, Anna C.V.C.S.; Costa-Lima, Bruno R.C.; Salim, Ana Paula Amaral de Alcântara; Costa, Marion Pereira da; Balthazar, Celso F.; Oliveira, Bruna Rigon De; Rachid, Rachel; Franco, Róbson Maia; Conté-Júnior, Carlos Adam; Silva, Adriana C.O.

doi:10.1016/j.smallrumres.2017.02.013

Cited by 81 publications

(38 citation statements)

References 43 publications

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“…This result is in agreement with that obtained for the yogurt enriched by Papaya and Cactus Pear fruits (Amal et al, 2016). In contrary, Vianna et al (2017) have reported a decrease of this parameter during the storage time of the yogurt obtained by the mixture of cow milk and sheep milk. In their turn, Arslan and Ö zel (2012) have revealed the decrease of the WHC of the persimmon-supplemented yogurts during their storage.…”

Section: Proteins Compositionmentioning

confidence: 80%

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

Kermiche

Boulekbache‐Makhlouf

Félix

et al. 2018

Food sci. technol. int.

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The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed. In addition, pH value, water holding capacity and antioxidant activity (reducing power) are measured over refrigerated storage time. There are significant differences between natural yogurt and cantaloupe yogurt in almost all parameters. The results show that the pH decreases during the storage period and the antioxidant activity as well as the water holding capacity are more remarkable in the yogurt with dry cantaloupe at the 14th and the 28th day of storage, respectively. The addition of cantaloupe in natural yogurt ameliorates the load of lactic flora and modifies the rheological property of the new products. The results of the current study show that the addition of cantaloupe to yogurt significantly improved its quality.

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Section: Proteins Compositionmentioning

confidence: 80%

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

Kermiche

Boulekbache‐Makhlouf

Félix

et al. 2018

Food sci. technol. int.

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“…This could be related to the greater buffering capacity of goat milk compared to that of cow milk, affecting the pH and titrable acidity of yoghurts (Vianna et al . ). For titrable acidity, F1 yoghurt showed the lowest value ( P < 0.05), statistically similar to F2, F3 and F4 yoghurts that were also similar to F5 and F6 ones, such higher values corroborated with the priorly discussed pH ( P > 0.05).…”

Section: Resultsmentioning

confidence: 97%

“…Ash and titrable acidity (expressed in lactic acid) analyses were carried out in accordance with the method described by Vianna et al . (), and water activity (Aw) was measured using an AquaLab 4TE ® , Decagon Devices (Pullman, WA, USA), at 25 °C.…”

Section: Methodsmentioning

confidence: 99%

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

Lucatto

Silva‐Buzanello

Mendonça

et al. 2019

Int J of Dairy Tech

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Lactobacillus acidophilus or Bifidobacterium animalis subsp. lactis Bb-12 and green banana pulp were used in order to obtain potentially probiotic and prebiotic yoghurts, which were compared over a 45-day storage period. Goat milk yoghurts demonstrated probiotic effects up to 45 days of storage. Cow milk yoghurts produced with B. animalis subsp. lactis Bb-12 showed a probiotic effect reduction during the storage period (1.74 log CFU/g). The type of milk affected the yoghurts' chemical and physicochemical properties. Sensory acceptance was also affected, where cow milk yoghurts were better accepted than goat milk ones.

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“…Vianna et al [66] • Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus activities in yoghurt made with CM and the mixture CM:GM were slower than that stated within GM.…”

Section: Products Principal Conclusion Referencementioning

confidence: 99%

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

Boukria

Hadrami

Sameen

et al. 2020

Foods

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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.

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Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis

Cited by 81 publications

References 43 publications

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

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

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