Application of Renneted Skim Milk as a Fat Mimetics in Nonfat Yoghurt
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For a long time, fermented dairy products have been consumed for human's nutrition and health. Recently, consumption of whole dairy products, such as full fat yoghurt, has declined due to the awareness of probable harmful effects of fat on consumers' health, resulting change of market interest in favor of low or non fat dairy products. It is a challenge for food scientists to produce a suitable fat substitute providing the functionality of the missing fat. The present investigation was carried out to examine the effect of 0 to 50% renneted skim milk (RSM) as a fat mimetic upon the physico-chemical, physical, rheological and sensory characteristics of nonfat yoghurt in comparison to control samples (full fat and skim yoghurt). By increasing RSM content, the chemical characteristics (titratable acidity, pH as well as the content of fat and total protein) of yoghurts did not alter except decrease of total solid in sample with 50% RSM. The yoghurts with more content of RSM exhibited higher b*and a* values, while the highest L* value, viscosity, water holding capacity (WHC), firmness and lowest syneresis were found in sample containing 30% RSM. It seems that new interaction in gel network of yoghurts containing RSM, exhibited greater ability to bind water than control skim yoghurt. In addition, probably new bridges between milk proteins (interacting partially hydrolyzed casein with casein) can increase the number of bounds between protein particles leading to lower syneresis. However, excessive RSM content (higher than 30%) did not increase the L* value, viscosity and WHC of samples probably because of too much aggregation of casein. Sensory results revealed that sample containing 30% RSM was exactly alike to full fat yoghurt in terms of overall sensory attributes. New formulation of palatable skim yoghurt was developed using 3% RSM successfully.Keywords:
Syneresis
Titratable acid
Health Benefits
Dairy industry
Whole milk
Sheep milk
Rennet
White (mutation)
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High-protein non-fat yogurts were manufactured from s kim mi lk fortified with a combination of skim milk powder and skim milk retentate in various ratios. Different yogurt mixes with protein content ranged from 5.77% - 8.57% were prepared. C ontrol wa s made from skim milk fortified only with skim milk powder to app roximately 4.84% protein c ontent. Mixes were we ll blended and hea t treated ei ther at 80°C f or 20 min o r at 90°C for 10 min, and f ermented with a yogurt culture at 42°C. The effects of fortification method and heat t reatment o n rheological p roperties of yo gurts in terms o f ap parent visc osity and firmness, as well as syneresis were i nvestigated. The yogurt to whi ch skim m ilk r etentate h ad been incorporated ex hibited; higher apparent viscosity; higher firmness and l ower syneresis as well as higher protein and l ower lactose content in comparison with the yogurt fortified only with skim mi lk powder. Yogurts from low heat ed mix had a l ower viscosity and firmness than that from high heat ed mix. Sensory analysis showed that yogurts added with skim milk retentate up to 6.7% protein, particularly that subjected to a low heat t ratment we re evaluated as a cceptable as c ontrol yo gurt.
Syneresis
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The objective of this study was to investigate the effect of Cherry laurel marmalade (0%, 5%, 10%, 15%, and 20%) on the physico-chemical and sensorial characteristics of yogurts during the storage time. Increasing marmalade concentrations into the yogurts affected titratable acidity, a* values and overall acceptability positively, and viscosity, syneresis and L* values negatively. During storage time pH, viscosity, syneresis, b* values, flavour and overall acceptability scores ( P<0.05) decreased significantly compared to control, while titratable acidity and a* values ( P<0.05) increased significantly. When compared to L* values at the end of storage time with the first day L* values, at the marmalade added samples were observed an increasing but, at the control samples a decreasing were observed. 15% cherry laurel marmalade would be recommended in the production of fruit yogurts.
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Flavour
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The black barrio rice milk yogurt with dragon fruit is developed and BIB Ranking Test was carried out to find the top three formulations. Formulation 3 was selected
as the best from Formulation 2, 3 and 9 using 7-point Hedonic test. This product contains 20.01 ± 0.507% total solid, 9.76 ± 3.839%, 4.52 ± 1.076% fat, 1.53 ± 0.578% protein, 2.10 ± 0.100% dietary fibre, and 2.10% total carbohydrate. Total energy value of the product is 67.8kcal or 282.50kJ per 100ml of yogurt. Initial count of lactic acid bacteria is 3.03 x 109 cfu/ml but it decreases with time of storage with 2.16 x 106 cfu/ml after 16 days of storage. Total yeast and mould count is less than 1 x 102 cfu/ml throughout the 8th day of storage at 4°C. The pH
of this product is 4.58 ± 0.058 while the titratable acidity is 0.73 ± 0.012%. The pH of the yogurt decreased during storage, while titratable acidity and syneresis increased. Syneresis was 27.27 ± 1.227% after two weeks of storage. Sensory evaluation using Paired Comparison Test shows that the attributes of the not significantly different at the 1st week of storage. This product is well-accepted as Consumer Test was carried out at Gaya Street, Kota Kinabalu and showed a good response with 85% of respondents liked the taste and appearance of the product
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A total of nine yoghurt samples purchased from the Kingdom of Lesotho were evaluated for their pH, titratable acidity, syneresis and sensory profiles following standard procedures. The pH, titratable acidity and syneresis of these nine samples were found to be in the range of 3.94-4.22, 0.69-1.81 and 1.76-35.15%, respectively. The sensory profiles such as appearance, texture, aroma, flavour, taste and overall acceptability of these nine samples were found to be in the range of 2.5-4.5, 2.2-3.3, 2.5-4.1, 1.7-4.0, 2.1-4.3 and 2.3- 3.9, respectively. The pH of all nine yoghurt samples was complying in accordance with FDA specifications. The percentages of titratable acidity of some yoghurt samples were complying in accordance with FDA specifications and some samples were not. On the other hand, some samples have remarkably high syneresis. Our study showed that the pH, titratable acidity, syneresis and sensory profiles of these yoghurt samples were significantly different (p<0.05). Sensory properties, particularly, flavour, taste and aroma of yoghurt samples are needed to be improved for a better consumer overall acceptability. To the best of our knowledge, this is the first report of this kind on yoghurt samples from the Kingdom of Lesotho.
Titratable acid
Syneresis
Flavour
Sensory Analysis
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Syneresis
Rennet
Chymosin
Whole milk
Cheesemaking
Toned milk
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Effect of adding different levels of concentrated pomegranate on chemical, rheological and sensory properties of yoghurt was investigated concentrated pomegranate at the rate of 0.25, 0.5 ,0.75 ,1, 1.25 and 1.5% were added after treated thermally. The experimental yoghurt was compared with control yoghurt produced from whole milk adjusted to 3% fat. The chemical composition, pH, titratable acidity, iron, calcium, diacetyl & acetyl methyl carbonyl, syneresis, penetration, total count, coliform, yeast & mould and organoleptic properties were evaluated yoghurts at zero time after 3, 6, 9 and 12 days of storage at refrigerator. Addition of concentrated pomegranate caused a significant decrease in pH and moisture while titratable acidity, syneresis and penetration were increased. Titratable acidity, moisture and syneresiss were decreased during storage of the yoghurt while penetration, diacetyl and acetyl methyl carbonyl were increased. The yoghurt containing 1% of concentrated pomegranate showed slight differences in sensory characteristics than that of control yoghurt.
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Syneresis
Organoleptic
Diacetyl
Flavour
Steeping
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Ten commercial samples of dry dairy products used for protein fortification in a low fat yoghurt model system at industrial scale were studied. The products employed were whey protein concentratres, milk protein concentrates, skimmed milk concentrates and skimmed milk powder which originated from different countries. The gross chemical composition of these dried products were determined, including polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing of the proteins, and minerals such as Na, Ca, K and Mg. Yoghurts were formulated using a skim milk concentrated as a milk base enriched with different dry dairy products up to a 43 g kg−1 protein content. Replacement percentage of skim milk concentrated by dry dairy products in the mix was between 1.49 and 3.77%. Yoghurts enriched with milk protein concentrates did not show significantly different viscosity (35.12 Pa s) and syneresis index (591.4 g kg−1) than the two control yoghurts obtained only from skimmed milk concentrates (35.6 Pa s and 565.7 g kg−1) and skimmed milk powder (32.77 Pa s and 551.5 g kg−1), respectively. Yoghurt fortified with the whey protein concentrates, however, was less firm (22.59 Pa s) and had less syneresis index (216 g kg−1) than control yoghurts. Therefore, whey protein concentrates may be useful for drinking yoghurt production. © 1999 Society of Chemical Industry
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The physicochemical and sensory properties of skim milk yoghurts containing poly‐γ‐glutamic acid (PGA) at different levels (0.0025, 0.005 and 0.01%) were evaluated. Addition of PGA up to 0.01% to reconstituted skim milk (11%, w/v) did not affect the growth of lactic acid bacteria or the development of titratable acidity in yoghurt, whereas full‐fat control yoghurt had reduced acid production. No changes were found in viable cell counts of PGA yoghurts during storage (4 weeks at 4 °C). The addition of PGA (0.005%) significantly decreased syneresis in skim milk yoghurt and did not cause any undesirable effects in sensory acceptability.
Syneresis
Titratable acid
Glutamic acid
Polyglutamic Acid
Dairy industry
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