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

Abstract

Milk protein concentrate (MPC) is widely used to enhance the stability and texture of fermented dairy products. However, most research has focused on yogurt products, and the effects of MPC on sour cream characteristics remain unknown. Therefore, we investigated the effects of different MPC levels (0%, 1%, 2%, and 3% w/w) on the rheological, physicochemical, microbiological, and aroma characteristics of sour creams in this study. We found that MPC supplementation stimulated the growth of lactic acid bacteria (LAB) in sour creams, resulting in higher acidity than that in the control sample due to the lactic acid produced by LAB. Three aroma compounds, acetaldehyde, diacetyl, and acetoin, were detected in all sour cream samples. All sour creams showed shear-thinning behavior (n=0.41–0.50), and the addition of MPC led to an increase in the rheological parameters (η a,50 , K, G′, and G″). In particular, sour cream with 3% MPC showed the best elastic property owing to the interaction between denatured whey protein and caseins. In addition, these protein interactions resulted in the formation of a gel network, which enhanced the water-holding capacity and improved the whey separation. These findings revealed that MPC can be used as a supplementary protein to improve the rheological and physicochemical characteristics of sour cream.

Physicochemical and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

“…The consistency coefficient (K) presented values between 1.64 and 48.58 Pa s n , similar values have been reported for sour creams with different levels of milk protein concentrate (17.6 -26.5 Pa s n ) [5], creams with different fermentation times: 9 h (20.0 Pa s n ) and 12 h (41.96 Pa s n ) [3], but lower than those obtained for creams with the addition of corn starch (173.64 Pa s n ), potato starch (84.05 Pa s n ), and tapioca starch (161.13 Pa s n ) [27]. In general terms, the "suero costeño" that presented the highest consistency coefficient were those made by producers from the municipality of Cereté (Córdoba-Colombia) with average values of 25 and 20 for Kasc and Kdes, respectively.…”

“…As the shear rate increases, randomly positioned chains of polymer molecules align in the direction of the flow, resulting in less interaction between adjacent polymer chains [30]. Similar results were found in creams with different fermentation levels [3], starch-milk dessert cream [27], low and high fat cream [26], recombined cream [13], sour creams supplemented with milk protein concentrate [5], and whipping cream [31]. In general, dairy cream has shear-thinning behavior (pseudoplastic fluid) due to partially aggregated fat globules, which can be broken down at high shear rates [32].…”

“…In addition, lactic acid produced can inhibit the growth of pathogenic and spoilage microorganisms, contributing to the preservation of cultured dairy products [3,4]. Sour creams can be classified into four groups based on their fat content: Full-fat sour cream (fat ≥18%), light sour cream (fat ≤9%), low-fat sour cream (fat ≤6%), and non-fat sour cream (fat ≤1%) [5,6].…”

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

“…Proteomics uses various techniques such as electrophoresis, protein sequencing, and image statistics to visually describe the expression and function of a proteome. Proteomics tools currently used in scientific research usually include examination of protein expressions, modifications, or interactions on a large scale ( Jeon et al, 2022 ; Kim et al, 2023c ; Seo and Oh, 2023 ). In short, proteomics is a study that identifies and determines types and abundance of proteins, explains protein-protein interaction, and explores localization of proteins in cells and post-translational modification ( Go et al, 2022 ; Jorrín-Novo et al, 2015 ; Jung et al, 2022 ; Kim et al, 2022b ).…”