Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Remeuf, Florent; Mohammed, Sabah A. A.; Sodini, I.; Tissier, Jean‐Pierre

doi:10.1016/s0958-6946(03)00092-x

Cited by 190 publications

(194 citation statements)

References 21 publications

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“…Higher acidity stimulates separation whey from yoghurt [28]. In the present study addition of RYRF to yoghurt resulted in higher acidity, less whey separation or higher WHC in RYRF yoghurt compared to plain yogurt was observed during the storage period.…”

Section: Water Holding Capacity (Whc)supporting

confidence: 44%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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The red fermented rice has higher nutritive value and the function of building up body. The red rice contains abundant protein, fats, vitamins, trace elements and coarse fiber. Red yeast rice fermented by Monascus ruber 4066 was used for the study. Yogurts with Streptococcus thermophilus and Bifidobacterium bifidum were prepared using cow's milk supplemented with red yeast rice flour (RYRF) at 1%, 2%, 3% (wt/wt) and stored at 5°C to 14 days. All preparations of RYRF yogurts showed higher titratable acidity, viscosity, water holding capacity (WHC), hardness, adhesiveness and cohesiveness compared to that of plain yogurts throughout the storage period. The count of B. bifidum in RYRF yogurts (> 7 log cfu. g -1 ) was more than that of plain yogurts (> 6 log cfu. g -1 ) at the end of storage period, probably due to prebiotic effect of RYRF. There were significant differences among the yogurt samples in relation to their organoleptic properties. The current results recommend addition of 3% RYRF to yoghurt that enhanced physicochemical, organoleptic and textural properties and the viability of B. bifidum in bio-yoghurt as functional food.

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Section: Water Holding Capacity (Whc)supporting

confidence: 44%

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Az¹,

Sm²,

Ismail³

2017

J Food Process Technol

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“…Some studies mentioned the positive influence of WPC on yogurt viscosity. Remeuf et al (2003) stated that when milk was fortified with WPC (34-80% wt/wt protein), heating led to a high level of cross-linking within the gel network, which increased yogurt viscosity and water-holding capacity. Other studies found that the viscosity of yogurt was similar or weaker when SMP was replaced by WPC (Guinee et al 1995;Guzman-Gonzalez et al 1999).…”

Section: Viscositymentioning

confidence: 99%

“…Moreover, the gel of the WPC-fortified yogurts had the most regular structural distribution and the finest network compared with those of other samples of yogurt. Remeuf et al (2003) reported that the gels of WPC-enriched yogurts showed a very fine network. Fortification with WPC or b-lg decreases the ratio of casein/whey proteins; hence, it decreases the pore size of the yogurt gel (Bönisch et al 2007).…”

Section: Microstructurementioning

confidence: 99%

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

2017

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Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or b-lactoglobulin (b-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period. MTGase treatment markedly reduced the fermentation time of unfortified and SMP-fortified camel milk. The fortification of camel milk without MTGase failed to give settype yogurt. The treatment of unfortified milk with MTGase enormously improved the viscosity and the body of yogurt samples. Fortification of MTGase-treated milk impacted positively on the viscosity, the water holding capacity, and the density of the protein matrix in the gel microstructure, which were influenced by the type of dairy ingredients. All MTGase-treated yogurts differed from each other in hardness and adhesiveness values. Electrophoresis results showed that the susceptibility of the individual milk proteins to MTGase varied, and there were differences among the treatments toward the enzyme. SMP-fortified yogurt was the most accepted product. Generally, the addition of MTGase preparation at a concentration of 0.4%, simultaneously with starter culture, to fortified camel milk was considered an effective tool to solve the challenges of producing set-type yogurt from this milk.

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“…It should be noted that the rise in temperature increases the syneresis speed, due to the relaxation of the bonds and the denaturing of the proteins that form the casein network [24]. Water retention capacity and syneresis decrease when the protein content of total solids was increased, as well as the increase in whey proteins in the whey/casein ratio, decreased syneresis [25]. …”

Section: Results and Analysismentioning

confidence: 99%

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

Tirado¹,

Acevedo-Correa²,

Mantilla-Escalante³

2017

IJET

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Abstract-A Colombian Caribbean coast sour creamis a fermented dairy product that is native to and traditionally prepared only in that area, where it is known as "Suero Costeño". On the other hand, many of the properties of dairy products such as Suero Costeño are determined by the spatial arrangement of components including the casein particles that form a protein matrix, the fat globules, dispersed water and minerals. In this work, scanning electron microscopy (SEM) was used to study the effect of the addition of whey proteins on the microstructure and syneresis of Suero Costeño made from goat milk. Through micrographs obtained by a JEOL JSM 820 scanning electron microscope, it was determined that by increasing total solids, pore structure size, and therefore syneresis, decreased due to the interlocking capacity of denatured whey proteins, which increased the degree of binding between protein particles, forming a dense network.

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Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Cited by 190 publications

References 21 publications

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Utilization of Fermented Yeast Rice by the Fungus Monascus ruber AUMC 4066 as Food Coloring Agents

Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase

Effect of Addition of Whey Proteins on the Microstructure and Syneresis of “Suero Costeño”Made from Goat Milk

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