Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation

Bensmira, Meriem

doi:10.1016/j.jfoodeng.2011.07.025

Cited by 32 publications

(21 citation statements)

References 27 publications

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“…Cheeses elaborated under different processing conditions ((A) pasteurization temperature, (B) starter culture, and (C) fermentation temperature) exhibited similar characteristics, typical of a weak viscoelastic gel, with storage modulus (G ) greater than loss modulus (G ), and all samples showed some frequency dependence. (G ) and (G ) moduli increased with the increase of frequency; this was also noted by other authors [8,16].…”

Section: Rheological Measurementsupporting

confidence: 87%

“…Other authors have reported significant differences employing incubation temperatures between 20 and 28 ∘ C [8]. The rheological behavior of the spreadable goat cheese was analyzed at the end of maturation and shelf life; there were no significant differences ( > 0.05) in the parameters.…”

Section: Rheological Measurementmentioning

confidence: 86%

“…The rheological characteristics of this composite gel are governed by milk composition, dry matter content, type and quantity of the starter culture that is used to inoculate the milk, fermentation temperature, and storage conditions of the final product [7,8].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Frau

Valdez

Pece

2014

Journal of Food Processing

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The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75 ∘ C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37 ∘ C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

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Section: Rheological Measurementsupporting

confidence: 87%

Section: Rheological Measurementmentioning

confidence: 86%

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Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Frau

Valdez

Pece

2014

Journal of Food Processing

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“…Kefir is an acidic‐alcoholic fermented milk product that was originally made in the Balkans, Eastern Europe and the Caucasus (Bensmira and Jiang ). The starter culture used to produce this beverage is an irregularly shaped, gelatinous white/yellow grain (Witthuhn et al .…”

Section: Introductionmentioning

confidence: 99%

Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk

Temiz

Kezer²

2014

Journal of Food Processing and Preservation

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The main objective of the study was to determine the effects of fat replacers and storage time on kefir quality. The use of fat replacers and the storage time significantly affected the physicochemical, microbiological and sensory parameters. During storage time, protein (%), titratable acidity (%), pH and viscosity (cP) of kefir samples ranged from 2.89 to 3.48, 0.80 to 0.88, 4.27 to 4.42 and from 543.83 to 651.00, respectively. Ethyl alcohol (%), acetic acid (mg/mL) and lactic acid (mg/ mL) contents of kefir samples ranged from 0.05 to 0.22, 0.22 to 0.25 and 1.73 to 1.82, respectively. In stored samples, Streptococci, Lactobacilli, yeast and total bacteria counts varied between 8.09 and 9.43, 8.09 and 8.54, 2.63 and 4.74, 8.10 and 9.44 log cfu/mL, respectively. Litesse-added kefir samples had the highest total acceptability scores and revealed maximum acceptability levels at the 28 days of storage. PRACTICAL APPLICATIONSKefir is a refreshing fermented milk beverage and it has slightly alcoholic flavor. The production of kefir is unique because of a simultaneous combination of lactic acid and alcoholic fermentation of lactose. Although commercial kefir is traditionally manufactured from cow's milk, it has also been made from the milk of ewe, goats and buffalos. Goat milk has been identified as an alternative for infants and adults who are either sensitive or allergic to cow milk. The increasing awareness of consumers toward a healthy and balanced diet has forced the food industry to introduce fat-reduced or low-fat food commodities. Reduced-fat kefirs can be produced by replacing partially the fat content of the milk base with low-calorie products known as fat replacers.

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“…Sağlıkla ilgili yararlarının yanında kefirin fiziksel özellikleri de tüketici tarafından kabul edilebilirliğini etkilemektedir [3]. Üretimde kullanılan sütün bileşimi, starter kültür çeşidi, süte uygulanan ısıl işlem ile homojenizasyon işlemi, inkübasyon sıcaklık ve süresi, soğutma ve depolanma koşulları gibi pek çok faktör kefir ve yoğurt gibi fermente süt ürünlerinin fizikokimyasal özelliklerini etkilemektedir [4]. Söz konusu faktörlerden biri olan homojenizasyon işlemi ile, süt içerisinde emülsiyon halde bulunan ve sürekli olmayan fazı oluşturan yağ globüllerinin daha küçük parçalara bölünerek yağın daha stabil hale getirilmesi, diğer bir ifade ile emülsiyon fazındaki yağ taneciklerinin sıvı faz içerisindeki doğal sedimantasyonunun durdurulması veya yavaşlatılması sağlanmaktadır [5].…”

Section: Introductionunclassified

Sütün Homojenizasyonunun Kefirin Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Etkisi

Ergin¹,

Öz²,

Özmen³

et al. 2017

Akademik Gıda

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Effect of Homogenization of Milk on Physicochemical and Microbiological Properties of Kefir ABSTRACTIn this study, the physicochemical and microbiological characteristics of kefir produced from homogenized milk at four different pressures (15, 15/5, 30 and 30/5 MPa) in single-stage or two-stages were determined. Kefirs were stored at 4°C for 30 days. Dry matter, ash, fat and protein contents of samples were determined on the first day of storage while pH, titratable acidity and rheological and microbiological properties of samples were determined on the 1 st , 15 th and 30 th days of storage. Moreover, particle sizes were determined in milk homogenized at different pressures. With an increase in the homogenization pressure and stage, the D[4,3] (µm) and D[3,2] (µm) values of milk samples increased while their specific surface area values decreased. At the end of the storage period, pH, viscosity, thixotropy and consistency coefficient values, lactobacilli, lactococci, total mesophilic aerobic bacteria and yeast counts decreased in kefir samples. The highest viscosity, thixotropy and consistency coefficient values were determined in samples produced at 15 MPa in a single-stage, and the highest counts of lactobacillus, lactococcus and yeast were in samples produced with non-homogenized milk.

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Effect of some operating variables on the microstructure and physical properties of a novel Kefir formulation

Cited by 32 publications

References 27 publications

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Effects of Fat Replacers on Physicochemical, Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat's Milk

Sütün Homojenizasyonunun Kefirin Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Etkisi

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