Syneresis in set yogurt as affected by EPS starter cultures and levels of solids

Amatayakul, Thanut; Sherkat, Frank; Shah, Nagendra P.

doi:10.1111/j.1471-0307.2006.00264.x

Cited by 151 publications

(123 citation statements)

References 23 publications

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“…The samples were first clarified using Carrez I solution (3.60 g of K 4 [Fe (CN) 6].3H 2 O in 100 mL of distilled water), Carrez II solution (7.20 g ZnSO 4 .7H 2 O in 100 mL of distilled water) and 100 mM NaOH solution. Amatayakul et al (2006) for yogurts with 9% solids (70-80% w/w). According to the authors, the increased concentration of solids prevents (reduces) syneresis.…”

Section: Lactose Concentrationmentioning

confidence: 99%

Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content

et al. 2012

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In a single-stage process with the simultaneous addition of β -galactosidase and lactic culture, the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted by lactic culture containing two probiotic microorganisms, Bifidobacterium animalis and Lactobacillus acidophilus, associated with the typical microorganisms of yogurt.An enzymatic preparation containing β -galactosidases from Kluyveromyces lactis and Aspergillus niger was used. , enzyme concentration of 0.5 g L -1 and enzyme addition at the beginning of fermentation. In these conditions, a decrease in processing time (from 4.55 to 3.68 h) and an increase in lactose conversion (from 15.2 to 97.9%) were observed in relation to the fermentation without enzyme addition, and no detrimental changes in some physical properties of yogurt (viscosity, and syneresis).Index terms: Enzymatic catalysis, lactose hydrolysis, yogurt physical properties, β -galactosidase. RESUMONo processo em um único estágio com a adição simultânea de β -galactosidase e de cultura lática, foram avaliadas a conversão da lactose, o tempo de processamento, a viscosidade e a sinérese. A fermentação foi promovida por cultura láctica, contendo dois micro-organismos probióticos, Bifidobacterium animalis e Lactobacillus acidophilus, associados aos micro-organismos característicos do iogurte. Foi utilizado um preparado enzimático contendo β -galactosidases obtidas de Kluyveromyces lactis e de Aspergillus niger.Os efeitos da concentração inicial de lactose, concentração de enzima e tempo de adição da enzima foram avaliados por meio de um planejamento experimental (2 3 ensaios mais três pontos centrais). As seguintes condições foram estabelecidas: concentração inicial de lactose de 91 g L -1, concentração de enzima de 0.5 g L -1 e adição da enzima no início da fermentação. Nessas condições, um decréscimo no tempo de processamento (de 4,55 h para 3,68 h) e um incremento na conversão de lactose (de 15,2% para 97,9%) foram observados em relação à fermentação sem a adição da enzima, sem alterações prejudiciais em algumas propriedades físicas do iogurte (viscosidade, e sinérese). Termos para indexação:Catálise enzimática, hidrólise da lactose, propriedades físicas do iogurte, β -galactosidase.

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Section: Lactose Concentrationmentioning

confidence: 99%

Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content

et al. 2012

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“…The level of total solids and protein plays a significant role in the development of desirable aroma and consistency of dahi (Garg and Jain 1980). Whey syneresis, also known as spontaneous separation of whey on the surface of dahi (set type yoghurt) is generally regarded as one of the major defects which could be eliminated by increasing the level of total milk solids (Amatayakul et al 2006). Overall quality of dahi can be improved by preconcentrating the proteins (up to a certain level) in milk through ultrafiltration (UF) process.…”

Section: Introductionmentioning

confidence: 99%

Application of ultrafiltration technique for the quality improvement of dahi

et al. 2015

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Ultrafiltered milk (UF1 and UF2), ultrafiltrate retentate added milk (UF3 and UF4) and SMP added milk (UF0) were used for dahi preparation in the present study. Treatments were evaluated for rheological, textural and sensorial characteristics. Significant increase (p < 0.01) in values of firmness, stickiness, work of shear, work of adhesion and sensory scores, but significant decrease (p < 0.01) in whey syneresis values were observed with treatments UF1, UF2, UF3 and UF4 as compared to UF0. Principal component analysis (PCA) revealed that first four principal components (PC) explained 87.39 % relationship between samples and attributes. PC1 accounted for 48.34 % of data variance was characterized by protein content, firmness, work of shear, body & texture and opposed by total carbohydrates, stickiness, syneresis and work of adhesion. Total carbohydrates content (r = −0.982, P < 0.01), whey syneresis (r = −0.783, P < 0.01), stickiness (r = −0.729, P < 0.01) and work of adhesion (r = −0.684, P < 0.01) are negatively while body and texture (r = +0.600, P < 0.01), firmness (r = +0.574, P < 0.05) and work of shear (r = +0.538, P < 0.05) of dahi are highly positively correlated with protein content.

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“…This problem can be reduced or eliminated by increasing the level of milk solids to∼15 %, by the use of stabilizers, or by adding exopolysaccharide (EPS)-producing starter cultures (Amatayakul et al 2006;Tamime and Deeth 1980). Figure 3 shows the syneresis in the produced yogurts during storage for 60 days.…”

Section: Yogurt Syneresismentioning

confidence: 99%

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

et al. 2014

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Resin from Pistacia terebinthus tree was used for the immobilization of L. casei ATCC 393 cells. The encapsulated L. casei cells biocatalysts were added as adjuncts during yogurt production at 45°C and probiotic viability was assessed during storage at 4°C. For comparison reasons yogurt with free L. casei cells were prepared. The effect of encapsulated bacteria as adjuncts in yogurt on pH, lactic acid, lactose and other physicochemical parameters were studied for 60 storage days at 4°C. Samples were also tested for the microbiological and organoleptic characteristics during storage at 4°C. Encapsulation matrix seems to sustain the viability of embedded L. casei cells at levels more than 7 logcfug −1 after 60 days of storage at 4°C. Furthermore, the absence of p a t h o g e n s s u c h a s S a l m o n e l l a , S t a p h y l o c o c c i , Enterobacteriaceae and coliforms in the produced yogurts is noteworthy where spoilage microorganisms such as yeasts and molds seem to affect yogurt quality only in absence of Pistacia terebinthus resin. The effect of the resin on production of aroma-related compounds responsible for yogurt flavor was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Alpha and beta-pinene were the major aroma compounds detected in produced yogurts (over 60 % of total aromatic compounds detected). Yogurts with immobilized cells on P.terebintus resin had a fine aroma and taste characteristic of the resin.

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Syneresis in set yogurt as affected by EPS starter cultures and levels of solids

Cited by 151 publications

References 23 publications

Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content

Simultaneous enzymatic hydrolysis and lactic fermentation to obtain a yogurt with low lactose content

Application of ultrafiltration technique for the quality improvement of dahi

Use of Pistacia terebinthus resin as immobilization support for Lactobacillus casei cells and application in selected dairy products

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