Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage

Abstract

Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality of yogurt. In this study, low-fat buffalo milk yogurts (LFBY) were produced with the enrichment of 1% (w/w) whey protein concentrate (WPC) and Ca-caseinate (Ca-CN). Yogurts were analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated with gas chromatography-mass spectrometry) during cold storage for 21 days. Yogurts enriched with WPC and Ca-CN had higher total solids, total protein contents, and pH values. A total of 36 volatile components were identified in all produced yogurts. Acetic acid, butanoic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol were found in significant amounts and mainly contributed to organoleptical properties. Interestingly, the focused volatile compounds that improve taste and odor were higher in LFBY+WPC yogurt than in plain LFBY or LFBY+Ca-CN yogurt. The Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus viable counts were higher in LFBY+WPC yogurt than plain LFBY or/and LFBY+Ca-CN. Conclusively, yogurt enriched with 1% WPC exhibited the best organoleptical properties and volatile component concentrations. The microstructure of the LFBY with WPC was less compact and dense, and regular, with tiny pores and long and individualized casein filaments than the other treatments. The microstructure of the Ca-CN samples caused a compact structure and coarse than in the control yogurt.

Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

“… Atallah et al (2020) reported that the addition of WPC and Ca-CN accelerates LAB growth in low-fat yogurts. Recently, Barakat et al (2021) also reported that buffalo milk yogurts enriched with WPC and Ca-CN exhibited a higher viable count of Lactobacillus delbrueckii ssp. bulgaricus and S. thermophiles than the control yogurt sample.…”

“…In particular, MPC can be used to increase the protein content and improve the texture and stability of yogurts ( Agarwal et al, 2015 ; Uluko et al, 2016 ). Some researchers have reported that milk proteins can lead to the production of volatile aroma compounds in cultured dairy products, such as yogurt ( Barakat et al, 2021 ; Martin et al., 2011 ).…”

“…Many studies have reported the effects of milk proteins on the rheological and physicochemical properties of cultured dairy products, such as yogurts ( Akalın et al, 2012 ; Atallah et al, 2020 ; Barakat et al, 2021 ; Damin et al., 2009 ). Although Akal and Yetişemiyen (2016) reported the physicochemical properties of fermented creams containing different levels of skim milk powder and demineralized whey powder, little information is available on their rheological, physicochemical, and aroma characteristics.…”

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

“…Recently, probiotics contained beneficial bacteria that benefit human health, combined with CM formulating FCM due to their synergic effects, which are highly desirable [63,64]. In the development of probiotic drinks, particular strains based on functional criteria and basal environment should be considered.…”

Physicochemical properties, antigenicity and allergenicity of yoghurt fermented by Lactiplantibacillus plantarum AHQ‐14 combined with starter

“…As a traditional fermented dairy product, yoghurt is favoured by consumers because of the unique flavour and rich nutrition; meanwhile, it is regarded as a carrier for probiotic (Hthn et al ., 2020; Atallah, 2021). Numerous researches indicated that yoghurt can abate allergenicity.…”