The texture of non-fat yogurt with proteins isolates and concentrates

Gurskiy, Igor

doi:10.21323/2618-9771-2023-6-1-29-35

Cited by 2 publications

(1 citation statement)

References 35 publications

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“…Existing literature studies have demonstrated that the dry matter content significantly affects the textural characteristics of dairy yogurts (Shaker et al, 2000;Paseephol et al, 2008;Mitra et al, 2022;Gurskiy, 2023). In line with these findings, our research has shown that both hardness and adhesiveness are dependent on the dry matter content of the soy beverage, and these parameters exhibit changes in their values during the refrigerated storage of fermented soy beverage samples.…”

Section: Texture Analysis During Refrigerated Storage Of Yogurt-type ...supporting

confidence: 89%

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

Ziarno,

Zaręba,

Ścibisz

et al. 2023

Front. Microbiol.

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IntroductionThis study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products.MethodsSixteen different starter cultures commonly used in the dairy industry for producing fermented milks, such as yogurt, were employed in the study. The study investigated the acidification curves, acidification kinetics, live cell population of starter microflora during refrigerated storage, pH changes, water-holding capacity, texture analysis, carbohydrates content, and fatty acid profile of the yogurt-type fermented soy beverage.Results and DiscussionThe results demonstrated that the starter cultures exhibited distinct pH changes during the fermentation process, and these changes were statistically significant among the cultures. The acidification kinetics of different cultures of lactic acid bacteria showed characteristic patterns, which can be used to select the most suitable cultures for specific product production. The study also revealed that the choice of starter culture significantly influenced the starter microorganisms population in the yogurt-type fermented soy beverage. Additionally, the pH values and water-holding capacity of the beverages were affected by both the starter cultures and the duration of refrigerated storage. Texture analysis indicated that storage time had a significant impact on hardness and adhesiveness, with stabilization of these parameters observed after 7–21 days of storage. Furthermore, the fermentation process resulted in changes in the carbohydrate content of the soy beverages, which varied depending on the starter culture used.

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Section: Texture Analysis During Refrigerated Storage Of Yogurt-type ...supporting

confidence: 89%

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

Ziarno,

Zaręba,

Ścibisz

et al. 2023

Front. Microbiol.

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Substantiation, directions and results of using whey processed products in ice cream production

Sitnikova,

Kazakova

2024

Food systems

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The deficiency of protein is an important global problem. Whey, as a by-product of the production of cheese and cottage cheese, can be an additional source of protein. The feasibility of using whey for food purposes due to its composition and biological value is substantiated in the review. Besides, the usage of whey for food purposes reduces threat of environmen‑tal pollution existing when disposing it into the sewer. The aim of the article was to collect, analyze and summarize data on the use of whey and products of its processing in the technology of ice cream and whipped frozen desserts. The analysis of the data of the International Dairy Federation (IDF) on the global volumes of milk whey production as well as the amount of high-value protein, to which they are equivalent, is given. The modern world experience in processing technologies of whey and the product assortment made with its usage has been analyzed. Attention is concentrated on the characteristics and properties of whey processed products (concentrates, isolates, milk hydrolysates, first of all, whey proteins) and micellar casein. The research experience in studying the possibility of their use in the production of ice cream and other foods is assessed and summarized. The influence of these products on the technological, structural-mechanical, microstructural and organoleptic characteristics of ice cream and on its biological value is considered. The presence of positive and negative experience in the usage of dairy proteins, including whey proteins, on the consumer characteristics of frozen food is noted. The necessity of more detailed study of results of using each particular source of milk protein in relation to different types of ice cream and whipped frozen desserts is substantiated.

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The texture of non-fat yogurt with proteins isolates and concentrates

Cited by 2 publications

References 35 publications

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

Substantiation, directions and results of using whey processed products in ice cream production

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