Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk

Amice-Quemeneur, N.; Haluk, Jean-Pierre; Hardy, J.; Kravtchenko, T.P.

doi:10.3168/jds.s0022-0302(95)76899-0

Cited by 35 publications

(15 citation statements)

References 16 publications

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“…1A; after the addition of the starter culture to milk, pH changed slowly for 1 h, which was in agreement with the results of Amice-Quemeneur, Haluk, Hardy, and Kratchenko (1995). Thereafter, pH decreased steadily.…”

Section: Evolution Of Ph and Redox Potentialsupporting

confidence: 88%

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

Martin

Cayot

Vergoignan

et al. 2010

Food Research International

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Section: Evolution Of Ph and Redox Potentialsupporting

confidence: 88%

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

Martin

Cayot

Vergoignan

et al. 2010

Food Research International

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“…Acidification profiles of fermented milk made under different gaseous conditions are presented in Figure 1B. After addition of the starter culture and the probiotic strain to milk, the pH changed slowly for 1 h, which was in agreement with previous results (Amice-Quemeneur et al, 1995). Thereafter, the pH decreased steadily until it reached pH 4.6 when the fermented milks were cooled to stop enzymatic and metabolic bacterial activity and to avoid post-acidification phenomena.…”

Section: Evolution Of Ph and E H7 During Fermentationsupporting

confidence: 81%

Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

Ebel¹,

Martin²,

Le³

et al. 2011

Journal of Dairy Science

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The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N(2)), and -300 mV [milk gassed with N(2) plus 4% (vol/vol) H(2) (N(2)-H(2))]. Acidification profiles, growth during milk fermentation and survival during storage at 4 °C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N(2) and, more particularly, those made from milk gassed with N(2)H(2) were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.

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“…The fat content is directly responsible for many quality aspects of dairy products i.e. physical and chemical stability, nutritional value, taste, flavour release, texture and flow behaviour (Harwalkar and Kalab 1980; Schmidt and Smith 1992; Amice‐Quemeneure et al. 1995; Lucey et al.…”

Section: Introductionmentioning

confidence: 99%

Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink

Gorji

Mohammadifar

Ezzatpanah

2011

Int J of Dairy Tech

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In this study, the stabilising property of various concentrations of gum tragacanth in nonfat doogh, an Iranian fermented milk drink, was investigated by measuring phase separation, particle size, flow behaviour and viscoelastic properties. Moreover, light microscopy was used to get more insight into morphological characteristic of protein–polysaccharide complexes in doogh samples. The addition of gum tragacanth improved stabilisation of doogh samples which was associated with an increase in apparent viscosity and storage modulus. Furthermore, the particle size distribution showed an increase in polydispersity and a pronounced reduction in median diameter of protein–polysaccharide complexes which was accompanied by no phase separation at 0.3% concentration of gum tragacanth.

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Influence of the Acidification Process on the Colloidal Stability of Acidic Milk Drinks Prepared from Reconstituted Nonfat Dry Milk

Cited by 35 publications

References 16 publications

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt

Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink

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