Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks
ABSTRACT A modified milk (W3DD) where fat had been replaced by oils enriched in ω-3 polyunsaturated fatty acids was used for the manufacture of a set-type fermented product. In order to improve the organoleptic properties of the product, 30 g l−1 whey protein concentrate (WPC) was added during the manufacturing process. Samples were fermented employing a commercial probiotic starter culture (ABT-2), which contained Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12. The acidification process was dependent on the WPC addition, which favoured the increase of viable counts, but fermentation was not influenced by the milk fat composition. The highest counts of the probiotic strains, L acidophilus LA-5 (3.3 × 105 cfu g−1) and B lactis BB-12 (5.5 × 107 cfu g−1), after 21 days of storage at 4 °C, were found in fermented products derived from W3DD supplemented with WPC. Addition of WPC also increased the firmness of the products and reduced syneresis. No apparent colour changes due to fat composition or WPC supplementation were observed in the products. Milk fat replacement by oils rich in ω-3 polyunsaturated fatty acids had a negative influence on the product texture but did not affect the typical yoghurt flavour. These defects were overcome by the addition of 30 g l−1 WPC, which improved the appearance, texture and general acceptability scores in the product. Copyright © 2004 Society of Chemical Industry
- SourceAvailable from: Teresa Requena[Show abstract] [Hide abstract]
ABSTRACT: Yoghurt was manufactured from goat's milk and supplemented with 30 g L−1 of whey protein concentrate (WPC). The textural properties of the yoghurt were evaluated during the shelf-life of the product and the textural characteristics of yoghurt made from cow's milk were used as a reference. The instrumental analyses used were the puncture test, stress relaxation test and texture profile analysis. The addition of WPC to goat's milk enhanced the textural characteristics of yoghurt. These advantageous attributes included increased firmness, hardness and adhesiveness. These attributes were quantitatively similar (P > 0.05) to those obtained from yoghurt made from cow's milk. In addition, the textural properties were maintained constant throughout the shelf-life of the product.International Journal of Food Science & Technology 10/2005; 41(1):87 - 92. · 1.35 Impact Factor
- [Show abstract] [Hide abstract]
ABSTRACT: The effect of fortification of yoghurt with sodium–calcium caseinate (SCC) and whey protein concentrate (WPC) on some properties of set‐type yoghurt were investigated. The addition of WPC enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus more than SCC. The highest firmness values were obtained from SCC‐fortified yoghurts, whereas yoghurts fortified with WPC had the highest water‐holding capacity during storage. The yoghurts fortified with 4% w/w SCC or 4% w/w WPC had the highest viscosity. Yoghurts fortified with 2% w/w SMP, SCC or WPC showed similar taste and overall acceptability scores; however, samples containing 4% w/w SCC or 4% w/w WPC had the lowest scores.International Journal of Dairy Technology 05/2013; 66(2). · 1.10 Impact Factor
- [Show abstract] [Hide abstract]
ABSTRACT: Ever-growing consumer demand for convenience, combined with a healthy diet and preference for natural ingredients has led to a growth in functional beverage markets. Current trends and changing consumer needs indicate a great opportunity for innovations and developments in fermented milks. Scientific and clinical evidence is also mounting to corroborate the consumer perception of health from fermented milks. Probiotics, prebiotics, synbiotics and associated ingredients also add an attractive dimension to cultured dairy products. Also, owing to expanding market share and size of dairy companies, there has been a reduction of clearly structured markets i.e. merging of dairy products and fruit beverage markets with introduction of `juiceceuticals' like fruit-yogurt beverages that are typical example of hybrid dairy products offering health, flavour and convenience. Another potential growth area for fermented milks includes added-value products such as low calorie, reduced-fat varieties and those fortified with physiologically active ingredients including fibers, phytosterols, omega-3-fatty acids, whey based ingredients, antioxidant vitamins, isoflavones that provide specific health benefits beyond basic nutrition. World over efforts have been devoted to develop fermented milks containing certain nonconventional food sources like soybeans and millets and convert them to more acceptable and palatable form thus producing low cost, nutritious fermented foods especially for developing and underdeveloped nations where malnutrition exists. Furthermore, use of biopreservatives and certain innovative technologies like membrane processing, high pressure processing and carbonation lead to milk fermentation under predictable, controllable and precise conditions to yield hygienic fermented milks of high nutritive value.Current Nutrition & Food Science 01/2007; 3(1):91-108.