Manufacture of Yoghurt

Robinson, R. K.; Lucey, J.A.; Tamime, A. Y.

doi:10.1002/9780470995501.ch3

Cited by 41 publications

(43 citation statements)

References 49 publications

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“…A low pH (4.2-4.6) is not the optimal medium for the growth of the most spoilage bacteria (Robinson et al, 2006), but it can favour the growth of mould and yeasts, which can negatively affect the appearance and flavour of cheese (Robinson et al, 2002). As well as yeasts and moulds might represent a potential health risk through producing different toxins with carcinogenic, teratogenic and mutagenic effect (Godič Torkar and Venguš, 2008).…”

Section: Resultsmentioning

confidence: 99%

Microbiological changes throughout ripening of Keş cheese

Kirdar¹,

Yurdakul²,

Kalit³

et al. 2018

JCEA

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Microbiological changes in Keş cheese, traditional Turkish raw cow's milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production. , Enterobactericeae i koliformnih bakterija smanjivao se tijekom zrenja Keş sira što se može dovesti u vezu sa fizikalno-kemijskim parametrima sira. Aktivitet vode se značajno smanjivao tijekom zrenja Keş sira (P<0.05), dok se udio soli povećavao (P<0.01). Dobiveni rezultati pridonijeti će uspostavljanju mikrobioloških standarda kakvoće Keş sira, pružiti informacije potrebne za definiranje njegove autohtone mikrobne kulture, te pomoći u razumijevanju procesa zrenja kiselinskih sušenih sireva i poboljšanju tradicionalne proizvodnje ovih sireva na malim gospodarstvima.

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Section: Resultsmentioning

confidence: 99%

Microbiological changes throughout ripening of Keş cheese

Kirdar¹,

Yurdakul²,

Kalit³

et al. 2018

JCEA

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“…As a result the number of structure-building components in the system is increased (Robinson et al, 2006) and the fat globules act as "structure promoter" as they participate in the formation of the protein network, increasing the strength of the matrix. In such a system the number of elastic bonds is increased resulting in increased viscoelastic properties but reduced viscous behavior (decreased values of tan δ).…”

Section: Rheological Properties Of Yogurtmentioning

confidence: 99%

“…In particular, greater decline rates were obvious for attributes η 0 and G g in yoghurts with added SCN and WPC and with large globule size and lower or negligible in samples without additives (Figure 2). The increase in η 0 and G g with decreasing fat globule size in the presence of SCN or WPC is due to the incorporation of fat into the protein matrix as a consequence of homogenization (Robinson et al, 2006) and to the formation of an increased number of interactions between proteins in the fat globule membranes and in the aqueous phase. This results in aggregates with increased hydrodynamic volume (increased values of η 0 ) and increased number of elastic bonds (increased values of G g ).…”

Section: Interactionsmentioning

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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“…LAB metabolism results in an acidic environment, in which most of the saprophytic and pathogenic microorganisms cannot survive (Zdolec et al 2007). Moreover, fermented milk of a low pH (4.2-4.6) is not the optimal medium for the growth of most spoilage bacteria (Robinson et al 2002(Robinson et al , 2006, however, it can favour the growth of moulds and yeasts, which can negatively affect the appearance and flavour of cheese (Robinson et al 2002). Dobranić (2006) determined lower numbers of e. coli in 12 days old sour, fresh cheese compared to the sour, fresh cheese just a day after manufacturing.…”

Section: Microbiological Analysesmentioning

confidence: 99%

“…the addition of dry red pepper and drying. The source of contamination with yeasts and moulds could be the contaminating additives (Robinson et al 2002(Robinson et al , 2006. According to Vračar et al (2007), dry red pepper is a spice very susceptible to contamination by microorganisms.…”

Section: Microbiological Analysesmentioning

confidence: 99%

Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks

Valkaj¹,

Kalit²,

Kalit³

et al. 2013

Czech J. Food Sci.

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The hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks as well as the microbiological quality of dry red pepper used in the cheese production were investigated.. Prgica cheeses and originally packed dry red peppers were collected from five family farms and five vacuum-packed Prgica cheese samples were purchased from the supermarkets. Significantly lower fat (P < 0.01), protein, and total solids contents (P < 0.0001) of artisanal Prgica cheese in comparison to Prgica cheese purchased from the supermarkets were detected. Two samples of cheese produced on family farms and three samples purchased from the supermarkets had high numbers of yeasts and moulds. The yeasts Mucor sp. and Candida famata, and moulds aspergillus niger and aspergillus ochraceus, were detected in dry red pepper. The results showed that there was potential yeast and mould contamination among the Prgica cheeses produced from raw milk, as well as Prgica cheeses purchased from the supermarkets, produced from pasteurised milk under controlled conditions, also contained high numbers of yeasts and moulds probably due to contamination by dry red pepper used in their production.

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Manufacture of Yoghurt

Cited by 41 publications

References 49 publications

Microbiological changes throughout ripening of Keş cheese

Microbiological changes throughout ripening of Keş cheese

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

Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks

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