Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing

Branger, E.B.; Sims, Charles A.; Schmidt, Ronald H.; O’Keefe, Sean F.; Cornell, John A.

doi:10.1111/j.1365-2621.1999.tb09887.x

Cited by 13 publications

(16 citation statements)

References 9 publications

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“…Fruits and fruit juices have been extensively used as blended additives during production of a variety of foods especially in dairy industry and in beverage production based on whey (Branger, Sims, Schmidt, O'Keefe, & Cornell, 1999;Singh, Ladkani, Kumar, & Mathur, 1994). In addition, cider, an alcoholic drink with a pleasant aroma and taste, is produced from apple juice (Beech, 1993).…”

Section: Resultsmentioning

confidence: 99%

Apple pieces as immobilization support of various microorganisms

Kourkoutas

Kanellaki

Κουτίνας

2006

LWT - Food Science and Technology

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Section: Resultsmentioning

confidence: 99%

Apple pieces as immobilization support of various microorganisms

Kourkoutas

Kanellaki

Κουτίνας

2006

LWT - Food Science and Technology

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“…While diacetyl is responsible for generating odor in different dairy products such as cheese whey beverages (Branger et al . ), the dimethyl sulfide of DDMP can be oxidized to dimethyl sulfone due to improper heating resulting in a strong odor (Mahajan et al . ).…”

Section: Resultsmentioning

confidence: 99%

“…MP provides highly valuable nutraceutical ingredients, including lactoferrin, lactoperoxidase, immunoglobulin, growth factors, amino acids (essential and branched chain), lactose, soluble proteins, vitamins and minerals (Branger et al . ). The dairy and food industry are searching for the most appropriate technologies to convert the nutritive compounds in MP to value‐added products (Abd El‐Khair ).…”

Section: Introductionmentioning

confidence: 97%

“…However, the saltiness and butter taste (diacetyl flavor) of direct MP beverage limit its acceptability (Branger et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…The lactose of DDMP hydrolyzes into glucose and galactose and increases the sweetness and solubility of the resulting beverage (Branger et al . ). This results in a suitable drink for lactose intolerant people.…”

Section: Introductionmentioning

confidence: 97%

See 2 more Smart Citations

Characterization and Sensory Evaluation of a Novel Grapefruit Beverage Made with Lactose‐Free Demineralized Milk Permeate

Rahimi

Kalbasi‐Ashtari

Labbafi

et al. 2015

J Food Process Engineering

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A variety of fruit beverage formulations using demineralized milk permeates hydrolyzed with β-galactosidase and mixed with concentrated grapefruit juice, sugar and pectin were evaluated for sensory criteria (appearance, aroma, mouthfeel, taste and after taste) and measured physiochemical (PC) parameters. The total sensory scores (TSS) and PC parameters of accepted beverages were comparable for most grapefruit drinks. The newly formulated beverages had very low lactose and sodium (<1%) without any astringency and salty taste. A regression model relating the TSS of the beverages and six effective PC parameters (Brix, lightness, color value of a, viscosity, sedimentation and pH) was formulated. The resulting regression model provides consistent predictions of TSS for the new beverages without having to impanel a new set of tasters to reassess the TSS properties of the new formulations. The model of TSS had an R 2 value of 94% and provided the trend in TSS for the increases in the formulation parameters. PRACTICAL APPLICATIONSMilk permeate (a low-cost by-product of the ultrafiltration) is a rich source of growth factors such as essential amino acids. Demineralized and dried milk permeate (DDMP) is a salt-free additive with numerous nutrients and a long shelf life. Varying amounts of DDMP (hydrolyzed with β-galactosidase), concentrated grapefruit juice (full of antioxidants, vitamins and minerals), sugar and high methoxyl pectin were mixed to determine appealing physiochemical (PC) parameters and to evaluate sensory criteria (appearance, odor, mouthfeel, taste and aftertaste) after refining and pasteurization. The optimal combinations of raw materials resulted in pleasant beverages (free of lactose) that had total sensory scores (TSS) and PC parameters completely comparable with the scores and parameters of fresh grapefruit drink. A regression model relating TSS to important PC parameters yielded predicted TSS of the beverage with a high degree of accuracy. This model has a potential to predict TSS of a formulated beverage without performing the tedious and time-consuming taste panel process.

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Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

Jokar¹,

Azizi

2022

Food Science & Nutrition

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One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non‐Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.

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Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing

Cited by 13 publications

References 9 publications

Apple pieces as immobilization support of various microorganisms

Apple pieces as immobilization support of various microorganisms

Characterization and Sensory Evaluation of a Novel Grapefruit Beverage Made with Lactose‐Free Demineralized Milk Permeate

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

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