“…However, no significant impact of TS power was observed (p > 0.05). These results indicate that the samples treated by TS have better digestibility when compared to the control sample and the sample treated by HTST due to the smaller size of the fat droplets observed [60] , [61] . Fig.…”
Section: Resultsmentioning
confidence: 76%
“…Ultrasound treatment has already been shown to reduce the size of fat globules in dairy products [61] , [62] , [63] . Acoustic vibration causes the fat droplets to disperse in the aqueous phase of the milk, and further cavitation causes the fat droplets to break down.…”
“…However, no significant impact of TS power was observed (p > 0.05). These results indicate that the samples treated by TS have better digestibility when compared to the control sample and the sample treated by HTST due to the smaller size of the fat droplets observed [60] , [61] . Fig.…”
Section: Resultsmentioning
confidence: 76%
“…Ultrasound treatment has already been shown to reduce the size of fat globules in dairy products [61] , [62] , [63] . Acoustic vibration causes the fat droplets to disperse in the aqueous phase of the milk, and further cavitation causes the fat droplets to break down.…”
“…However, to determine the commercialisation potential of a new dairy product, additional sensory tests based on consumer perception of innovative processing technologies, and studies to investigate product acceptance are needed (Dias et al . 2022). It is worthwhile noting that the incorporation of PPE into butter is expected to alter the melting and crystallisation behaviour and affect the overall acceptability.…”
In this study, the antioxidant activity of pomegranate peel extract (PPE) and its potential effect on the chemical and microbiological stability of traditional butter was investigated. The PPE having total phenol content of 327.48 AE 1.43 mg gallic acid equivalent/g showed significantly greater (64.34 AE 0.32%) radical scavenging activity than butylated hydroxy toluene. Butter treated with PPE had significantly lower levels of peroxide value, free fatty acids, Totox, Schaal value and microbial population. The work concluded that PPE could be an excellent natural source of antimicrobial and antioxidant substances, which can be used for traditional butter preservation.
“…Research, Society andDevelopment, v. 11, n. 16, e192111637531, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i16.37531 Other characteristics of SM proteins are smaller in size (193 nm) than BM (260 nm) (Park et al, 2007). Therefore, SM has lower allergenicity (Dias et al, 2022;Gantner et al, 2015). According to Masoodi and Shafi (2010), αS1 and s2 αS2 protein sequences of SM differ sharply from αS1 and protein sequence αS2 of BM.…”
Yogurt is one of the most popular fermented dairy products and an excellent medium for new ingredients/food source. This study sought to evaluate and characterize bovine milk (BM) and sheep milk (SM) and yogurt made from bovine (BM) and sheep (SM) milk, and BM:SM mixture with the respective 100:0 fractions: 75:25, 50:50, 25:75 and 0:100, and evaluate their influence on physicochemical parameters, antioxidant, protein profile, microstructure and color analysis for yogurts. Yogurts with higher levels of acidity, protein, fat, total solids, ash and calcium were the ones made from SM.. Regarding the color attributes, all yogurts showed yellow-green characteristics after 21 days of storage by evaluating parameters a* and b*, with a predominance of bovine milk. The antioxidant profile showed a higher concentration at 100:0 and 0:100, but bovine milk has a higher DPPH (2,2-diphenyl-1-picrylhydrazyl) value, while yogurts maintained constant DPPH values during storage, being higher at 0:100. Scanning electron microscopy (SEM) showed that BM (100:0) has a more compact structure, possibly due to the larger size of the fat particles and the lower protein concentration compared to SM (0:100). Sheep milk presented better nutritional value, showing its potential in the manufacture of products.
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