Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus

Omaea, Masato; Maeyama, Yoshiaki; Nishimura, Toshihide

doi:10.3136/fstr.14.183

Cited by 16 publications

(17 citation statements)

References 14 publications

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“…A total of 29 amino acids were identified and quantified here, more than in other studies (Gambelli et al 1999;Ott et al 2000;Omaea et al 2008), though the levels recorded were similar except for Lys, Thr and Cys. Rao et al (1982) reported higher levels of free Lys in milk fermented using L. bulgaricus, and Güzel-Seydim et al (2003) found Lys levels on the order of 8% of the total amino acids in yoghurt and kefir, much lower than the levels found here.…”

Section: Discussionmentioning

confidence: 57%

Comparison of free amino acids and volatile components in three fermented milks

Irigoyen¹,

Ortigosa

García

et al. 2012

Int J of Dairy Tech

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Free amino acids (FAAs) and volatile components were analysed in commercial samples of yoghurt and Actimel® drink as well as laboratory‐made kefir. The lysine and cysteine were the principal amino acids and accounted for about 70% of the total FAAs in all the samples. However, the amino acid profiles in the different fermented milk products differed: on the whole values for most of the amino acids were observed to be significantly higher in the Actimel® samples. A total of 50 volatile components were identified. The largest number of volatiles were found in the kefir. Ethanol, 2,3‐ butanodione and 3‐hidroxybutan‐2‐one were the most prevalent volatile components, with ethanol significantly higher in the kefir samples.

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Section: Discussionmentioning

confidence: 57%

Comparison of free amino acids and volatile components in three fermented milks

Irigoyen¹,

Ortigosa

García

et al. 2012

Int J of Dairy Tech

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“…The main products of milk fermentation are organic compounds. Organic acids and carbonyl compounds enhance the sensory properties of yogurt (Tamime, 2006), and acidity and aroma are important quality aspects (Omae et al, 2008). Organic acids occur in yogurt because of bacterial activity and they contribute to the organoleptic characteristics.…”

Section: Acidity and Organic Acids In Yogurtmentioning

confidence: 99%

Dietary supplementation with nonconventional feeds from the Middle East: Assessing the effects on physicochemical and organoleptic properties of Awassi sheep milk and yogurt

Hilali

Iñíguez

Knaus

et al. 2011

Journal of Dairy Science

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Increased feed costs affect the livelihoods of dairy sheep farmers in the Middle East. Farmers endure high risks with large fluctuations in the price of grain used as animal feed, which is further affected by drought and declining range productivity. Using agricultural by-products and treated straw or vetch grazing for supplementing sheep diets would provide resource-poor dairy farmers with increased options to reduce feed costs, but the effects of such feeds on the quality of yogurt (the main product) need to be better understood. Two experiments were conducted to evaluate these effects. The first trial evaluated alternative diets using locally available feedstuffs, including agricultural by-products, compared with traditional diets used by dairy sheep farmers, and was conducted on-station at the International Center for Agricultural Research in Dry Areas (ICARDA, Tel Hadya, Aleppo, Syria). Milking Awassi ewes (n=56) were used to test 6 alternative diets against a traditional control diet containing barley, wheat bran, and barley straw. The 6 alternative diets contained 4 or more of the following ingredients: barley, sugar beet pulp, molasses, cotton seed cake, wheat bran, urea-treated wheat straw, and barley straw. Ewes on one of the alternative diets grazed vetch pasture, whereas ewes on the control diet and the 5 alternative diets grazed native range pasture. The milk fat content was higher in diets containing urea-treated straw. Yogurt firmness and adhesiveness were significantly lower in energy-rich diets (e.g., the control diet) and in the diets rich in soluble sugar (molasses). The effects of diet on yogurt color and on citric and succinic acid contents were significant. A yogurt produced from the milk of the group grazing on vetch was the most yellowish in color, which is appealing to Syrian consumers. The content of citric acid tended to be higher in yogurts produced from diets containing molasses. The second trial was conducted on 3 farms in northern Syria to assess an alternative diet (1 of the 6 tested in the first trial) on 15 milking ewes compared with the farmer's traditional diet (control). The alternative diet increased yogurt firmness and adhesiveness by 7 to 9% and 10 to 16%, respectively. The use of nonconventional feeds available in the region enhances yogurt quality, may reduce requirements for expensive grains, and thus, increase farmers' livelihoods by targeting expanding markets with better quality products.

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“…Locally produced yogurts in Africa have been shown to contain significant levels of lactococci 28 such as L. lactis, which can cause the production of peptides that have a bitter flavor [29][30][31][32] , which is generally undesirable 31 . Therefore, it is critical that fermentation takes place at an temperature between 45 and 35 °C 15,28 .…”

Section: Discussionmentioning

confidence: 99%

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Westerik

Wacoo²,

Sybesma³

et al. 2016

JoVE

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A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh starter, 1 L of milk is pasteurized in a pan that fits into a larger pan containing water, placed on a source of heat. In this water bath, the milk is heated and incubated at 85 °C for 30 min. Thereafter, the milk is cooled down to 45 °C, transferred to a vacuum flask, inoculated with the dried bacteria and left for at least 16 hr between 30 °C and 45 °C. For the purpose of frequent home production, the fresh starter is frozen into ice cubes, which can be used for the production of small volumes of up to 2 L of fermented milk. For the purpose of small-scale production in resource-poor countries, pasteurization of up to 100 L of milk is conducted in milk cans that are placed in a large sauce pan filled with water and heated on a fire at 85 °C for 30 min, and subsequently cooled to 45 °C. Next, the 100 L batch is inoculated with the 1 L freshly prepared starter mentioned before. To assure an effective fermentation at a temperature between 30 and 45 °C, the milk can is covered with a blanket for 12 hr. For the production of non-dairy fermented foods, the fresh starter is left in a cheese cloth for 12 hr, and the drained-off whey can be subsequently used for the inoculation of a wide range of food raw materials, including vegetables and cereal-based foods.

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Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus

Cited by 16 publications

References 14 publications

Comparison of free amino acids and volatile components in three fermented milks

Comparison of free amino acids and volatile components in three fermented milks

Dietary supplementation with nonconventional feeds from the Middle East: Assessing the effects on physicochemical and organoleptic properties of Awassi sheep milk and yogurt

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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