Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

Serra, Mar; Trujillo, A.J.; Guamis, Buenventura; Ferragut, V.

doi:10.1016/j.idairyj.2008.08.002

Cited by 75 publications

(60 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The counts of L. delbruecki and S. thermophilus were observed in yoghurts from milk treated at 200 and 300 MPa and the results showed the higher microbial counts and so higher activities in yoghurts treated at 300 MPa, due to the synthesis of some useful compounds during HPH [4].…”

Section: Effect On Yogurt Propertiesmentioning

confidence: 96%

“…After HPH, some branched-chain amino acids are produced which make a proper situation for growth of S. thermophilus and L. delbrueckii in yogurt [4], [37]. The counts of L. delbruecki and S. thermophilus were observed in yoghurts from milk treated at 200 and 300 MPa and the results showed the higher microbial counts and so higher activities in yoghurts treated at 300 MPa, due to the synthesis of some useful compounds during HPH [4].…”

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

“…Milk proteins, especially casein, cover the entire available surface and act as a natural emulsifying agent. [4], [12]. HPH causes the break of the casein micelles into smaller fragments and an increase in the calcium phosphate and caseins content in the serum phase.…”

Section: B Effect On Proteinsmentioning

confidence: 99%

“…Investigating the amount of non-volatile acids (lactic or pyruvic) and volatile acids (butyric or acetic) in yoghurts made from high pressure homogenized milk (200 or 300 MPa) showed that all four acids were increased and pyruvic acid was much higher in the yogurts than others [4]. It is reported that the accumulation of acids like lactic and acetic resulted in decreasing pH and increasing acidity value [42], [43].…”

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

“…High pressure homogenization (HPH) is an emerging preservation technology using significantly higher pressures (>100 MPa) to improve quality characteristics of dairy products especially yogurt, compared with the conventional process [4], [5]. HPH significantly affects the size of milk fat globules, protein or polysaccharides and modify their functional properties [6].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

View full text Add to dashboard Cite

Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

show abstract

Section: Effect On Yogurt Propertiesmentioning

confidence: 96%

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

Section: B Effect On Proteinsmentioning

confidence: 99%

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

View full text Add to dashboard Cite

show abstract

Recent Developments in Non‐thermal Processess

Sampedro

Zhang

2012

Food and Industrial Bioproducts and Bioprocessing

View full text Add to dashboard Cite

Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins

Nanakali

Al‐saadi

Hadi

2022

Food Science & Nutrition

View full text Add to dashboard Cite

This study aimed to recognize the effect of Maillard reaction (MR) on the functional properties of milk proteins and the physiochemical, textural, and sensory properties of yoghurt. Heating at 100°C for 2 h increased the carbohydrate ratio in caseins, whey proteins, and total milk proteins from 2.83%, 1.93%, and 1.8% to 4.15%, 3.58%, and 5.32%, respectively. Solubility of the lactosylated caseins, whey proteins, and total milk proteins is increased at low pH values compared to that of the control caseins, whey proteins, and total milk proteins. Lactosylation at 70 and 100°C increased the emulsion activity index (EAI) of caseins at all pH values, especially at pH below 6, and this increment was higher for casein samples treated at 100°C. Foam volume of whey proteins and total milk proteins also increased for samples lactosylated at 100°C compared to control samples. The combination of heating and microbial transglutaminase (MTGase) had a synergistic and enhancing effect on the pH values of yoghurt samples, especially in yoghurt samples produced by whole milk protein compared to control samples. Viscosity and hardness of yoghurt samples were enhanced by heat lactosylation, MTGase treatment, and also storage for 21 days at 7 ± 1°C.

show abstract

Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk

Cited by 75 publications

References 24 publications

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Recent Developments in Non‐thermal Processess

Functional and physiochemical properties of the yoghurt modified by heat lactosylation and microbial transglutaminase cross‐linking of milk proteins

Contact Info

Product

Resources

About