Processing of high-protein yoghurt – A review

Jørgensen, Camilla Elise; Abrahamsen, Roger K.; Rukke, Elling‐Olav; Hoffmann, Tom Kristian; Johansen, Anne-Grethe; Skeie, Siv

doi:10.1016/j.idairyj.2018.08.002

Cited by 136 publications

(115 citation statements)

References 168 publications

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“…(2) due to the dominance of the positive effect of pasteurization on cheese yield (Jørgensen et al, 2019), we expect the same outcome in both species. These aspects are of the primary social, economic and health importance for local dairy production.…”

Section: Introductionmentioning

confidence: 68%

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Tadjine¹,

Boudalia

Bousbia

et al. 2020

Food Sci. Technol

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Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. On the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield and physicochemical characteristics of the fresh cheese. On the northeastern Algeria, on 5 cow farms and 3 goat farms; 5 raw and 5 pasteurized milk cheese manufacturing trials were conducted. The analysis of the results of the 80 samples of milk and cheese of both cow and goat species showed that the latter contained significantly more fat and protein than cow's milk and that pasteurized milk contained more protein than raw milk.As a result, actual cheese yield of goat cheese was higher than that of cows in pasteurized and raw milk. For higher yield, our result supported the use of pasteurized milk as a raw material in the manufacture of farmhouse cheese.Practical Application: For cheese-making under small scale using milk from cow or goatI: pasteurization can increase actual cheese yield.

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Section: Introductionmentioning

confidence: 68%

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Tadjine¹,

Boudalia

Bousbia

et al. 2020

Food Sci. Technol

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“…A specific adjustment of the heat treatment load applied to the yoghurt milk base seem to be critical for tailoring rheological, and sensory properties of protein-added yogurts. 59 compared to C (not enriched) that was fluid and melt away. Perception of particles in the mouth contributed several sensations as roughness, graininess, and grittiness.…”

Section: Sensory Analysismentioning

confidence: 99%

Impact of composition and texture of protein-added yogurts on oral activity

et al. 2018

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“…Conventional yogurt has always been known to consumers as a liquid drink, thinner in texture and easy to intake and for this reason, appreciated by different age groups. However, recently the incorporation in the yogurt by milk powder or material rich in protein has provided the development of a more concentrated milk product and the change in the production process can interfere with the physicochemical properties and sensory acceptability by the consumer (Jørgensen et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

Amaral¹,

Siqueira²,

Yoshiara³

et al. 2020

JFR

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This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

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Processing of high-protein yoghurt – A review

Cited by 136 publications

References 168 publications

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Impact of composition and texture of protein-added yogurts on oral activity

Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

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