Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of stirred yoghurt

“…An increase in protein and whey protein content generally increased graininess and colour, and decreased 'typical yoghurt attributes'. Results concerning C P can be compared to previous studies where increased graininess and/or flat flavour in yoghurt were found due to higher protein contents (Johansen, Laugesen, Janhoj, Ipsen, & Frost, 2008;Mistry & Hassan, 1992). Due to a strong relation between larger particle size and sensory graininess (Cayot, Schenker, Houzé, Sulmont-Rossé, & Colas, 2008) our results concerning the effect of c/w on graininess are comparable to earlier studies, where increased particle sizes or graininess were found with increasing whey protein content (Beaulieu, Pouliot, & Pouliot, 1999;Kücükcetin, 2008;Lucey, 2004;Lucey & Singh, 1997;Puvanenthiran, Williams, & Augustin, 2002).…”

“…With regard to the effect of C P , results are comparable to several studies where increased sensory firmness or viscosity of yoghurt was found due to increased protein contents (Janhoj et al, 2006;Johansen et al, 2008;Mistry & Hassan, 1992;Modler et al, 1983). Torres et al (2011) showed that texture characteristics of low-fat yoghurts were more similar to those of full-fat samples when protein contents were high.…”

Spectroscopic characterization of low- and non-fat cream cheeses

“…In addition, at low fat levels and high pH, the T 2 -value was lower with high salt content, illustrating an influence of salt on hydrogen bonding and thus the state of water. The same effect of salt and pH was also seen when studying particle size (Johansen et al, 2008). With fat contents above a certain level, pH and salt did not seem to influence the NMR relaxation properties.…”

“…This paper only considers the results for the parameter ''creaminess''. Other details about results from the sensory analysis are reported elsewhere (Johansen, Laugesen, Janhøj, Ipsen, & Frøst, 2008;Janhøj et al, , 2008. During training sessions, the panellists were instructed to use their own idiosyncratic concept of ''creaminess''.…”

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

“…Up to now, some work describing factors that promote the particle growth in dairy products during pre-processing and fermentation has been published: regarding a decreasing fat content and an increasing protein content (Ciron et al 2010;Janhøjetal.2009;Johansen et al 2008;R a s m u s s e ne ta l .2007), a decreasing dry matter of milk (Küçükçetin et al 2008), a decreasing heating temperature and a decreasing casein to whey protein ratio (Küçükçetin 2008;Lucey and Singh 1997;Puvanenthiran et al 2002), the choice of cultures (Küçükçetin et al 2009;S o d i n ie ta l .2005), the fermentation conditions (Aichinger et al 2003;Lucey and Singh 1997), the final pH (Johansen et al 2008), or the rennet activity (Aichinger et al 2003). At the present time, stabilizers are often empirically added in order to correct structural defects like graininess or syneresis (Lucey and Singh 1997).…”