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Summary: Aroma is a vital attribute of dairy products. This study employed a combination of human sensory evaluation and instrumental analysis to study the effect of two different pre‐sterilisation processes (A and B) on the odour characteristics of milk and long shelf‐life yoghurt. The results from the sensory evaluation and electronic nose analysis indicated that the pre‐sterilisation process significantly influences the aroma profile and compounds of the samples. Stir bar sorptive extraction coupled with comprehensive two‐dimensional gas chromatography−olfactometry−mass spectrometry (SBSE‐GC × GC−O−MS) was applied to identify the aroma‐active compounds present. Aldehydes and ketones emerged as the most abundant aroma‐active compounds. Quantitative analysis showed variations in the concentrations of aroma‐active compounds. For example, higher concentrations of hexanal, butanoic acid and hexanoic acid were observed in long shelf‐life yoghurt and milk produced by process B than process A, while higher concentrations of nonanal, 2,3‐butanedione and 3‐hydroxy‐2‐butanone were detected in products from process A than process B. Initial odour activity values provided insight into the contribution of aroma‐active compounds to the overall odour perception. Based on the results of aroma recombination, omission and spiking experiments, 13 and 11 key aroma‐active compounds were identified in long shelf‐life yoghurt and milk, respectively. These compounds, including 2,3‐butanedione, 2,3‐pentanedione, 2‐heptanone, 2‐undecanone, hexanal, octanal, nonanal, decanal, furfural, butanoic acid, hexanoic acid, 3‐hydroxy‐2‐butanone and styrene, can serve as potential indicators for determining odour differences between long shelf‐life yoghurt (milk) samples. Consequently, they offer a chemical basis for manufacturers to make informed decisions regarding production processes. [ABSTRACT FROM AUTHOR]

This work aimed to characterise water‐in‐oil‐in‐water (W/O/W) microcapsules loading Lactiplantibacillus plantarum L3 in a simulated fermentation and storage process for yoghurt, providing support for their potential application in complex fermented milk systems. The encapsulating efficiency of microencapsulated L. plantarum L3 with modified pectin was 96.79%, the aerobic plate count was 7.83 log cfu/g after simulated gastrointestinal treatment. The microencapsulated L. plantarum L3 delayed the post‐acidification of MRS medium. The cell‐free supernatant produced during the MRS storage period had a bacteriostatic effect. W/O/W microcapsules showed great prospects for application as a probiotics carrier in dairy products. [ABSTRACT FROM AUTHOR]

Summary: The variety of ingredients used in regional cuisine depends on cultural characteristics and the agricultural products available in a region. Native and in‐season foods are frequently used in local cooking. Products like fruits and vegetables may be obtained from nearby farms. The cultural backgrounds of the local population might also have an impact on the cuisine. A balanced combination of four different tastes (bitter, sweet, salty and sour) increases the appeal of a dish. In this study, a flavour network of Turkish cuisine is built and analysed by examining the relationships between recipes, ingredients and components (including vitamins and minerals like iron and calcium). We created a data set containing recipes and ingredients from five different regional cuisines of Turkiye that span a wide range of geographical and climatic areas. Several analyses have been conducted on Turkish cuisine at both the regional and country levels. This data set also contains component information that can be used to perform various analyses, such as calorie information and allergen identification. The results revealed that Turkish cuisine favours cattle meat from animal products, lemon from fruits, yogurt from dairy products, butter from oils and wheat flour from cereal products. [ABSTRACT FROM AUTHOR]

The association between dairy product consumption and the risk of ulcerative colitis (UC) is not well elucidated. This case–control study examined the association between Iranian adults' dairy consumption and UC risk. We used a valid food frequency questionnaire to analyze dietary intakes in 340 patients with pathologically confirmed cases of UC and 782 controls as part of a case–control research. Pasteurized milk, cheese, and yogurt dietary intakes were calculated along with dairy products. Other variables were acquired using questionnaires. Study participants' mean (± SD) age and body mass index were 41.5 ± 14.1 years and 27.4 ± 4.77 kg/m2, respectively. After adjusting for potential variables, individuals who consumed more total dairy products were less likely to get UC than those who consumed less (odds ratio [OR]: 0.44; 95% confidence interval (CI): 0.24, 0.79). We found a significant reverse association between milk intake (OR: 0.13; 95% CI: 0.07–0.24) and yogurt intake (OR: 0.52; 95% CI: 0.29–0.91) and UC, after controlling for potential confounders. Also, no significant association was found between cheese and UC risk (OR: 1.38; 95% CI: 0.84–2.28). Higher consumption of total dairy products may reduce UC risk. To be specific, milk and yogurt are inversely associated with this disorder. However, no link was found between cheese intake and UC. Longitudinal observational studies, especially cohorts, are needed to further assess these associations. [ABSTRACT FROM AUTHOR]

Summary: In comparison to bovine milk, compositional differences in goat milk such as lower αs1‐casein and higher β‐casein content, small‐sized fat globules, higher mineral content and medium‐chain fatty acids generate difficulties in manufacturing goat milk products. Majorly, soft and fragile gel structure, lower yield, salty taste and goaty flavour result in decreased acceptability of goat milk products. Therefore, the present review discusses the technological challenges in preparation of goat milk‐based products, mainly yogurt and cheeses. Understanding the challenges involved in preparing goat milk products and overcoming them by modifying the processing parameters and product formulations could help to improve the quality of goat milk products. Thermal treatment, admixture with bovine milk, enzymatic modifications, and membrane processing have shown promising results in improving the final quality of goat milk products. This review strengthens the existing knowledge for producing goat milk products with improved textural and sensorial attributes. [ABSTRACT FROM AUTHOR]

Summary: The lignan from milled defatted flaxseed powder (DFP) and defatted hull powder (DHP) was extracted using direct alkaline hydrolysis and the quantity of lignan in the extract was estimated to be in the range of 11.74–14.30 mg g−1 flaxseed on a dry matter basis. Qualitative and quantitative analysis of different strains of Lactiplantibacillus plantarum (A1, Lp9, A5) along with yogurt mix culture (NCDC 146), Streptococcus salivarius ssp. thermophilus (NCDC 74) and Lactobacillus delbrueckii ssp. bulgaricus (NCDC 253) revealed that NCDC 74/A5 and NCDC 146/A5 co‐cultures are the most compatible. Buffalo milk containing different concentrations of lignan (100–400 mg of SDG/100 mL milk) was subjected to a fermentation dynamics study. The study revealed that the fermentation dynamics of Lactiplantibacillus plantarum in the milk did not get affected by starter cultures and flaxseed lignan. The results of this study could be useful in developing functional fermented probiotic milk products containing flaxseed lignan. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lactose maldigestion or intolerance affects a large number of individuals worldwide. If lactose is hydrolyzed by the β‐galactosidase enzyme during the fermentation process, lactose‐intolerant individuals can consume milk products without experiencing diarrhea, flatulence, or other symptoms. RESULTS AND CONCLUSION: We isolated and characterized Streptococcus thermophilus, which exhibits high β‐galactosidase activity. This was then used as a starter culture with Lactobacillus delbrueckii subsp. bulgaricus in yogurt to determine the effects of different starter ratios and fermentation temperatures on its organoleptic and physical properties. The β‐galactosidase activity of the isolated strain was 2.60 units mg−1. The optimal temperature was 42 °C for St. thermophilus to acidify yogurt faster than at other temperatures and it was effective in hydrolyzing the lactose in the media and yogurt. The lactic acid bacteria (LAB) population in 37 °C fermented yogurt was higher than in the other samples, but the starters St. thermophilus and Lb. bulgaricus with a ratio of 2:1 used lactose more effectively than other sample ratios. The lactose content decreased significantly at 37 °C, where it was ~50% hydrolyzed. The acceptability of the sensory properties of yogurt was unaffected by relative lower fermentation temperatures (30 and 37 °C), despite using different ratios of St. thermophilus and Lb. bulgaricus as starter cultures. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The Lentinula edodes stipe (LES), a by‐product of L. edodes fruiting body processing, is rich in dietary fiber, protein, and polysaccharides, which can be served as the functional ingredient in dairy products. In this study, stirred yogurts fortified with 1%, 2%, and 3% LES were prepared, and the effects of LES on the changes in color, pH, titratable acidity (TA), viable lactic acid bacteria (LAB) cells, syneresis, viscosity, texture, and antioxidant activity of the flavored yogurt were monitored at the beginning and the end of storage. The LES decreased the lightness, increased the red–green color values and yellow–blue color values, decreased the pH values, and increased the contents of TA, the viable LAB cells, and the antioxidant activity of yogurt samples in a dose‐dependent manner. The addition of LES showed double‐edged effects on the texture of yogurt, which significantly reduced firmness and viscosity but decreased the syneresis. Compared with plain yogurt, the 2% LES‐fortified yogurt exhibited similar index values of texture parameters and higher scores of the appearance, fermented odor, taste quality, and overall acceptance, suggesting that this might be the optimal dose for industrial production. After cold storage for 28 days, pH values of all yogurt samples further decreased with increasing of TA. Interestingly, syneresis of LES‐fortified yogurt decreased and the viable LAB cells and antioxidant activity of 3% LES‐fortified yogurt slightly decreased. Therefore, LES is beneficial to improve physicochemical, sensory, and antioxidant properties of yogurt, which has the potential to be used in functional dairy products. [ABSTRACT FROM AUTHOR]

Summary: Beetroot is a vegetable rich in betalains, which contains colouring and functional properties that can be beneficial in processing dairy products. In order to combine the benefits of yogurt and beetroot, the objective was to elaborate whole yogurts added with beetroot syrup in the following concentrations: 0% (T1), 13% (T2), 17% (T3) and 20% (T4), and to determine its physicochemical characteristics, biological activities and sensory attributes by the Check‐All‐That‐Apply (CATA) method and acceptance by hedonic scale, compared to the control yogurt with the addition of 5% w/w sucrose (T1). The beet syrup had a high content of betacyanins and betaxanthins (491.01 ± 1.67 mg.L−1 and 226.15 ± 0.26 mg. L−1 respectively). There was a progressive increase in the inhibition of ACE, α‐glucosidase and α‐amylase and antioxidant activity as the syrup content increased in the formulations (P < 0.05). The sensory attributes 'acid aroma', 'earthy flavour', 'bitter taste' and 'fluid texture' were considered negative preference drivers for T2 and T4, while T3 yogurt was the most appreciated by consumers. Despite showing colour changes during storage, adding beet syrup promoted a naturally attractive colour to the yogurts. The results suggest that the addition of beetroot syrup in yogurts, in addition to being an alternative to using artificial colouring in the industry, can provide health benefits to consumers by forming bioactive compounds. [ABSTRACT FROM AUTHOR]

Polychlorinated biphenyls (PCBs) are harmful chemicals that are persistent in the environment and can accumulate in the food chain. The purpose of the present research was to assess non‐dioxin‐like polychlorinated biphenyls (NDL‐PCBs) in some dairy products (yogurt, doogh, and kashk) using modified QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) technique and gas chromatography–triple‐quadrupole mass spectrometry (GC‐QqQ‐MS/MS) method and risk assessment study. The LOQs (limit of quantifications), LODs (limit of detections), recovery, and RSD for the PCB analytes were 0.180–0.360, 0.06–0.12 ng/g fat, 97.45–102.63%, and 6.33–8.86%, respectively. The results revealed that the mean concentrations of Ʃ6‐NDL‐PCBs in samples were 15.17 ± 3.44 ng/g fat, which was lower than the standard level established by European Union (EU, 40 ng/g fat). The maximum mean level was PCB 180 (9.98 ± 2.04 ng/g fat) and the minimum mean level of PCBs in samples was PCB 28 (0.09 ± 0.06 ng/g fat). Also, results showed that kashk samples had a maximum mean level of 6‐NDL‐PCBs (18.66 ± 2.42 ng/g fat) and doogh samples had a minimum mean level of 6‐NDL‐PCBs (12.21 ± 2.22 ng/g fat). The mean level of 6‐NDL‐PCBs in yogurt samples was 14.65 ± 2.02 ng/g fat. The heat map results showed the correlation between the spectral indices of 6‐NDL‐PCBs in different dairy products. According to the Monte Carlo method, risk assessment was done using calculating the Estimated Daily Intake (EDI) and Incremental Life Cancer Risk (ILCR). The EDI values of 6 NDL‐PCBs based on the 95th percentile in yogurt, doogh, and kashk were 14.3, 1.49, and 0.5 ng/kg.day, respectively. Considering that the contaminant level in the samples is lower than the EU limit, it can be concluded that dietary exposure to 6 NDL‐PCBs may not pose a risk to the health of consumers. [ABSTRACT FROM AUTHOR]

Summary: Cow milk proteins is one of the major food allergens, and some probiotics can abate allergenicity to some extent. Lactiplantibacillus plantarum AHQ‐14 isolated from the traditional dairy products in Xinjiang Province, China, has good ability to reduce the allergenicity of β‐lactoglobulin (LG) and good probiotic properties. In the presented study, L. plantarum AHQ‐14 was used to replace half of the commercial yoghurt starter to ferment yoghurt, and the effects of L. plantarum AHQ‐14 fortification on microstructure, textural and rheological attributes of yoghurt were investigated. In addition, milk protein hydrolysis, antigenicity and allergenicity of yoghurts during 28 days of cold storage were detected. The results indicated that AHQ‐14 and YC‐X11 fermentation could enhance the texture and rheological properties of yoghurt by reducing the syneresis (37%) and firmness (14%) and improving the cohesiveness by 50%. In addition, AHQ‐14 and YC‐X11 fermentation can shorten the fermentation time by about 30 min, SDS‐PAGE displayed that AHQ‐14 and YC‐X11 fermentation had stronger hydrolysis of whey protein compared with YC‐X11 yoghurt. Additionally, the fermentation by L. plantarum AHQ‐14 and YC‐X11 could significantly reduce the antigenicity and IgE‐binding ability of skim milk by 82% and 94%, respectively, thus reducing milk‐allergic reactions in patients significantly. [ABSTRACT FROM AUTHOR]

The detection of adulteration in the production of milk and other dairy products is crucial for economic reasons and consumer protection. In this study, yoghurts were produced from mixed milk (cow and sheep) in different ratios, and the percentage of sheep and cow milk was determined using TaqMan real‐time polymerase chain reaction (PCR). 1% of cow milk was determined in the yoghurts and 0.01 ng of cow and sheep DNA was determined in sensitivity analyses. Therefore, TaqMan real‐time PCR can be considered as a sensitive and reliable method for detecting cow DNA in yoghurt produced from mixed milk. [ABSTRACT FROM AUTHOR]

Summary: Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class of bacteria employed for fermented food and dairy applications such as yoghurt products. LAB are gram‐positive, non‐spore‐forming, non‐respiring but aerotolerant microorganisms that are generally characterised by the production of lactic acid as a key fermentation product. LAB, specifically Lb. bulgaricus, are essential dairy starter cultures for the manufacture of several fermented dairy products such as yoghurt and cheese. In this review, we discuss the importance of LAB as starter cultures and a probiotic for yoghurt production, its mode of metabolism, acidification characteristic, synthesis of lactase (β‐galactosidase) and a perspective on LAB's growth medium for dairy fermentations. [ABSTRACT FROM AUTHOR]

Yoghurt is one of the well‐known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L‐ascorbic acid and acerola addition. The results showed that the addition of L‐ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L‐ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L‐ascorbic acid and acerola deteriorated the taste of the product. [ABSTRACT FROM AUTHOR]

BACKGROUND: Compared with free astaxanthin (Asta), docosahexaenoic acid astaxanthin monoester (Asta‐C22:6) has higher stability and bioavailability. However, Asta‐E is still unable to be used in the water system. Hence it is necessary to build a water‐soluble delivery system. In this study, Asta‐C22:6 microemulsion and microcapsule using whey protein isolate (WPI) and hydroxypropyl‐β‐cyclodextrin (HPβ‐CD) as composite wall material were prepared. They were added to three dairy products (milk powder, yogurt and flavored dairy product). A dairy product rich in Asta‐C22:6 with high bioavailability was designed by measuring quality characteristics, sensory evaluation and in vivo experiments. RESULTS: Compared with spray drying, the freeze‐drying microcapsule had a higher encapsulation efficiency (72.5%), water content (4%) and better solubility, and Asta‐C22:6 microcapsule (1 g L−1) yogurt had the best quality. The bioavailability of Asta‐C22:6 microcapsule yogurt was further evaluated. After a single oral dose in mice, the bioavailability of Asta‐C22:6 microcapsule in yogurt was significantly increased (Cmax = 0.31 μg mL−1, AUC0–T = 3.20 h μg mL−1). CONCLUSION: We successfully prepared Asta‐C22:6 microcapsule yogurt, which improved the stability and bioavailability of Asta. The present research is meaningful for delivering unstable bioactive small molecules based on WPI and HPβ‐CD. It provides an experimental basis for the application of Asta‐C22:6 and the development of functional dairy products. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Several studies have claimed that the consumption of fermented dairy products can improve human gastrointestinal (GI) health. However, the numbers of systematic clinic trials are limited. In this study, a yogurt containing both probiotics and prebiotics was developed and a double‐blind randomized controlled clinical trial was carried out to evaluate the effect of the product on human gastrointestinal health in three different aspects: (1) the effect on functional constipation (FC) and functional diarrhea (FD); (2) the effect on gastrointestinal (GI) tract immune system; and (3) the changes in GI tract microbiota. Participants who suffered FC or FD were randomized into three groups (n = 66 each group): the first group was treated with fermented milk with Lactobacillus plantarum ST‐III (7 mg/kg) and inulin (1.5%), the second group was treated with L. plantarum ST‐III (7 mg/kg) and inulin (1.0%), and the third group (control group) was treated without probiotics and prebiotics. Half of the participants stopped the treatment after 14 days and the rest of the group continued the trial to the full 28 days. The fecal samples of participants were analyzed regarding their short‐chain fatty acids (SCFAs), secretory immunoglobulin A (sIgA), and microbiota. A survey on GI tract health was conducted and the Bristol stool scale was recorded. The results showed that the consumption of the symbiotic yogurt for 14 days and 28 days can both improve the digestive system, with the continual consumption of product containing L. plantarum ST‐III (7 mg/kg) and inulin (1.5%) for 28 days showing the most significance. The consumption of this product may be used as a potential functional food. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to examine the fermentation characteristics of a novel Leuconostoc mesenteroides strain (XR1) and to investigate the effect of XR1 exopolysaccharides (EPS) on the microstructure, texture and rheological properties of yoghurt. The novel Leuconostoc mesenteroides strain (XR1) was isolated from wild kefir grains obtained from Xinjiang Province. The results showed that XR1 had good EPS production capacity and favourable fermentation performance. The addition of XR1 EPS to fermented milk effectively improved the water‐holding capacity (WHC) of the fermented milk and changed its microstructure. In subsequent fermentation studies, the XR1 strain was found to be a compatible strain, and the steric barrier formed between XR1 EPS and the fermented milk proteins enhanced its viscoelastic properties. Rheology studies indicated that fermented milk supplemented with EPS possessed a higher modulus (G', G") and complex viscosity. Thus, these results indicate that XR1 EPS are useful as a natural organic additive that can replace chemical additives in dairy products. [ABSTRACT FROM AUTHOR]

Summary: Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to evaluate the impact of the addition of prebiotics and natural sweeteners on the temporal profile of mango skyr yoghurts. Eight formulations were made with the addition (or not) of prebiotics (FOS) and different sweetening agents (sucrose, stevia, thaumatin and a blend of stevia/thaumatin). The time‐intensity (TI) and temporal dominance of sensations (TDS) analyses were performed with trained assessors (n = 12) and consumers (n = 60). The addition of prebiotics did not affect the temporal profile of the sucrose‐sweetened yoghurt. Thaumatin can be used as a natural sweetener in this type of yoghurt to reduce the perceived bitterness of stevia. The results revealed important data on the use of temporal methods and different panels, contributing to understand major dynamic sensory profile for concentrated yoghurts sweetened with natural sweeteners, especially skyr. [ABSTRACT FROM AUTHOR]

Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties. [ABSTRACT FROM AUTHOR]

The goal of this study was to investigate the viability of microencapsulated and coated Lactobacillus acidophilus in yogurt during storage in a refrigerator for 28 days and in simulated gastrointestinal conditions. Furthermore, the effect of the microencapsulated and coated L. acidophilus on the physicochemical, textural, and sensory properties of yogurt was assessed. Lactobacillusacidophilus was microencapsulated in sodium alginate and coated with xanthan and/or whey protein. The coating led to the increase in the microcapsule diameter and the microencapsulation yield, while it led to the decreased moisture and water activity (aw) of the microcapsule. The survival of L. acidophilus microcapsule coated with whey protein and xanthan in yogurt during storage and exposure to simulated gastrointestinal conditions was significantly increased. Compared with free bacteria, the L. acidophilus microcapsule coated with whey protein and xanthan had the increased viability in yogurt until 2.16 log CFU/g during storage and 3.52 log CFU/g in simulated gastrointestinal conditions. After the 28th day of storage, a significant difference between the acidity and pH of yogurt containing coated and microencapsulated L. acidophilus and control yogurt was not observed. However, yogurt containing free L. acidophilus had lower pH and higher acidity and showed a significant difference (p <.05) with other samples. Although the coating of L. acidophilus microcapsule did not affect the sensory properties and gumminess of yogurt, it increased the firmness, adhesiveness, and viscosity of this product and caused a significant decrease in syneresis and cohesiveness. In general, the application of whey protein and xanthan coating on L. acidophilus microcapsule surface could increase the viability of this probiotic in yogurt during storage and in simulated gastrointestinal conditions and improve the texture attributes of yogurt. [ABSTRACT FROM AUTHOR]

In this study, the effect of free and microencapsulation of Tragopogon Collins extract (TPE) on the properties of probiotic yogurt was investigated. For this purpose, first, TPE was extracted by ultrasound method. The amounts of phenolic and flavonoid compounds in TPE were 890.04 mg/g gallic acid and 512.76 mg/g extract (respectively), and it had high antioxidant and antimicrobial properties. Then, the extract was encapsulated by maltodextrin–whey protein concentrate. The results related to the particle size, zeta‐potential, and microencapsulation efficiency of the TPE microencapsulation were 93.87 nm, 18.99 MV, and 64.35% respectively. In order to investigate the effect of nano‐ and free TPE on the properties of yogurt during a 15‐day storage period of 5 treatments including control, nano‐ and free TPE at 750 and 1,000 ppm were provided and the physicochemical properties, probiotic bacteria viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties, probiotic bacterial viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties. TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p <.05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the sensory properties were acceptable. In most cases, better results were observed in nano‐TPE treatment. Therefore, by industrial production of probiotic yogurt containing nano‐TPE as a functional food, a new choice will be provided for consumers of dairy products that would have more desirable nutritional value and sensory properties. [ABSTRACT FROM AUTHOR]

Sugar reductions in processed foods can impact a product's sensory aspects and lead to financial losses for the companies that produce them. The aim of the present study was to determine sucrose levels in strawberry yogurt production that would not compromise acceptance (compromised acceptance threshold [CAT]) or result in sensory rejection (hedonic rejection threshold [HRT]). Second, the consumers' expectations were assessed by comparing sensory acceptability of the samples in blind and informed tests to verify the impact of reduced sugar content information on consumer perceptions. The ideal sweetness level of the sampled products was also evaluated. Finally, reduced sugar samples were evaluated with regards to meeting the new national requirements for reduced sucrose yogurts. Samples with a 9.13% sucrose concentration CAT and a 6.36% HRT were obtained when using the hedonic threshold methodology (HTM), from a control sample containing 10.64% sucrose. Over 14% of the sucrose in yogurt can be reduced without altering sensory acceptance, but a 40% or greater reduction in sucrose content may lead to sensory rejection of strawberry yogurt. The present study demonstrated that reductions which meet the required Brazilian standards can be made without affecting sensory acceptance. Practical Applications: This was the first study to use the HTM to study sucrose reduction in dairy products. The results presented herein could have an important impact on industry, public policy makers, and consumers and may help dairy manufacturers meet established sugar reduction goals without affecting sensory acceptance. The effects are an important contribution to food science even when there are no sugar reduction requirements in play. Companies that have tested the impact of sugar reduction and studied how much sugar can be appropriately removed will be ahead of their competitors when these dietary requirements are implemented. [ABSTRACT FROM AUTHOR]

In this study, probiotic gel fermentation and functional characteristics of reduced sugar yoghurt with red beetroot bioactive components and steviol glycosides from Stevia rebaudiana extracts as natural source of noncaloric sweeteners were investigated. A significant increase in Lactobacillus casei viability and fermented gel network and a decrease in syneresis were determined in yoghurt sweetened with steviol glycosides and high content of red beetroot bioactive components such as total phenolics, anthocyanins and total antioxidant capacity (DPPH and FRAP). The survival of L. casei was maintained within probiotic and therapeutic levels (>9 log10 CFU/g), due to the possible prebiotic effect of steviol glycosides and fermentable fibres and phenolic compounds of red beetroot during 28 days of cold storage of the probiotic yoghurts. Colour properties (L*, a*, b*, ΔE*, C*, h*) and such sensory properties as smoothness, sweetness astringency were significantly affected. The highest organic acid content was found in red beetroot enriched yoghurt with stevia, while the most dominant organic acids were butyric, lactic, malic and citric. As a result, it was determined that fermented milk products, which are supported by phytochemical and steviol glycoside interactions, have adequate nutritional effects, high probiotic viability and acceptable sensory properties [ABSTRACT FROM AUTHOR]

Background: Higher dairy consumption has been associated with lower type 2 diabetes (T2D) risk, whereas dairy product subtypes appear to differ in their T2D risk association. We investigated whether replacing one type of milk or yogurt product with another is associated with T2D incidence. Methods: Participants of the European Prospective Investigation into Cancer and Nutrition‐Netherlands (EPIC‐NL) cohort (n = 35 982) were included in the present study. Information on milk and yogurt consumption at baseline was obtained by a validated food frequency questionnaire. T2D cases were identified by self‐report or linkage to the hospital discharge registry, and validated by consulting the general practitioner. Multivariable Cox proportional hazard models were used to estimate associations. Results: During a mean of 15 years of follow‐up, 1467 indecent T2D cases were validated. Median total milk and yogurt intake was 1.5 servings (25th percentile to 75th percentile: 0.8–2.4). After adjustment for demographic and cardiovascular risk factors, replacement of one serving (200 g) of whole‐fat milk [hazard ratio (HR) = 0.93, 95% confidence interval (CI) = 0.60–1.44], buttermilk (HR = 0.88, 95% CI = 0.58‐1.34), skimmed milk (HR = 0.87, 95% CI = 0.57–1.32) or skimmed fermented milk (HR = 0.99, 95% CI = 0.63–1.54) with whole‐fat yogurt was not associated with T2D risk. Substitutions among other milk and yogurt products were also not associated with T2D risk. Sensitivity analysis investigating T2D risk halfway follow‐up suggested a lower risk for substitutions with whole‐fat yogurt. Conclusions: No evidence was found for the association between substitutions among milk and yogurt products and the risk of incident T2D, although we cannot exclude possible attenuation of results as a result of dietary changes over time. This analysis should be repeated in a population with a wider consumption range of whole‐fat yogurt. [ABSTRACT FROM AUTHOR]

BACKGROUND Consumption of Spirulina‐based functionalized food is usually unpleasant due to its specific sensorial properties. Therefore, Spirulina was encapsulated using alginate and whey protein concentrate (WPC) by emulsification method, and the effect of adding free and microencapsulated Spirulina (MS) to non‐fat stirred yogurt was investigated during storage. RESULTS: Scanning electron microscope investigated microcapsules morphology and their mean particle size that was 52 μm, and electrostatic interaction between wall materials was illustrated by Fourier‐ transform infrared spectroscopy. The microspheres had appropriate encapsulation efficiency (44.54 ± 0.06%). Complete release of Spirulina from the microcapsules was observed in simulated intestinal fluid, which is favorable for Lactobacillus growth in human intestinal tract. Encapsulation caused meaningful differences in colorimetric factors, markedly in L*. Moreover, free and MS were added to yogurt samples, and the results showed that the physicochemical properties (pH, color, viscosity, water holding capacity and susceptibility to syneresis) and sensorial assessment of MS yogurt were positively affected. During the storage, MS yogurt had higher pH value than the others; furthermore, it showed the lowest syneresis and a constant increase in viscosity. Finally, the sensory evaluation results of MS yogurt, in comparison with the free form of Spirulina utilization, indicated improved acceptance of the produced functional food. CONCLUSION: Results showed an obvious impact of encapsulation on the physicochemical properties of yogurt containing MS. The sensory evaluation showed that encapsulation could generally enhance the customer's satisfaction. It can be stated that masking microalgae color and flavor by microencapsulation could be used for dairy products fortification by microalgae. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Pesticides are widely utilized worldwide to control undesirable life forms during the planting procedure in agriculture. But they can pollute the nature and jeopardize human wellbeing. Additionally, on account of high resistance and biological activity; pesticides are able to accumulate in living organs and lead to acute and long‐term negative effects along with toxicity. Milk and dairy products constitute an important part of a humans' diet since they contain fundamental supplements and nutrients, however they may also be the source of unhealthy components including pesticides. Therefore efficient, accurate and sensitive determination methods must be improved to quantify pesticide residues in these food samples. RESULTS: Multivariate optimization strategy was employed to optimize an efficient and robust liquid chromatography coupled with tandem mass spectrometry (LC–MS/MS) method for the determination of 156 pesticide residues in milk and dairy products. Three independent variables considered and their levels in the Box–Behnken design were as follows: initial percentage of eluent A in mobile phase (30, 40, 50%), flow rate of the mobile phase (0.1, 0.2, 0.3 mL min−1), and ammonium formate concentration in mobile phase (0.0, 0.5, 1.0 mmol L−1). Under optimized conditions, average recoveries of target analytes were obtained in the range of 70.38% to 119.04%. Detection and quantification limits ranged from 0.06 to 2.70 μg kg−1 and from 0.22 to 8.10 μg kg−1, respectively. CONCLUSION: The validated method was successfully implemented to the analysis of 20 milk and dairy products including cream, cheese and yogurt. This method could be applied in many laboratories to reduce analysis time and cost. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The attempts toward addition of biocontrol agents in dairy products have gained popularity. Here, we worked on analysing the antifungal activity of binary and ternary combinations of three Lactic Acid Bacteria (LAB) against five spoilage yeasts in yogurt. The yogurt samples were characterized in terms of pH, acidity, WHC, textural parameters, viscosity, survivability and antifungal activity of LAB and sensorial properties during cold storage. The results showed that the inoculation of LAB in yogurt gave rise in significant reduction of pH throughout cold storage while titrable acidity and WHC decreased (p <.05). Inoculation of LAB resulted in significant increase in hardness and adhesiveness while springiness remained constant. On the other hand, apparent viscosity of all samples experienced a profound increase up to the 10th day of storage followed by a reduction trend for the rest of storage period. Analysis of inhibitory activity of LAB showed an efficient barrier against all five yeasts, in which the most activity was recorded for Lactobacillus reuteri followed by Lactobacillus acidophilus. On the other hand, the most resistance yeast was Kluyveromyces marxianus followed by Rhodotorula mucilaginosa. Sensorial analysis revealed that addition of LAB in yogurt brought about a profound improvement in textural quality of samples. Inoculation of LAB cultures in yogurt at 5% (v/v) not only could improve the physicochemical and sensorial properties of yogurt, but also could introduce a strategy toward substituting of chemical preservatives with biocontrol agents. [ABSTRACT FROM AUTHOR]

Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzymatic system in yoghurt and pudding samples allowed for a 10–20% (w/w) reduction in the total sugar content, whilst retaining equal sweetness. The growth of yoghurt starter cultures was not affected, yet furosine formation more than doubled in high heated, enzyme‐modified milk. [ABSTRACT FROM AUTHOR]

Tragacanth gum (TG) displayed a prebiotic activity, but its application was restricted due to high viscosity and deterioration of organoleptic and textural characteristics of food. In this study, TG was depolymerized by Pectinex Ultra Color enzyme followed by membrane separation (30 kDa) to get pectinase hydrolyzed fraction of tragacanth gum (PHFTG) with molecular weight more than 30 kDa. The average molecular weight of PHFTG was 147.7 ± 11.5 g/mol having a fucoxylogalacturonan structure. The prebiotic activity was tested using PHFTG, TG, and inulin as a carbon source. The results showed that the count of Lactobacillus casei in PHFTG‐ and inulin‐supplemented media increased significantly during the 48‐hr fermentation (p <.05). Five batches of low‐fat set yogurts were prepared by the following formulation: Control (without both L. casei and prebiotic), LC‐Cont (containing L. casei), LC‐PHFTG (containing L. casei + 0.5% PHFTG), LC‐TG (containing L. casei + 0.05% TG), and LC‐In (containing L. casei + 0.5% inulin), and L. casei population and physicochemical properties were monitored during 21‐day storage at 4°C. The number of L. casei remained highly acceptable (8.54–8.61 log CFU/g) during 7–21 days of storage in LC‐PHFTG. LC‐In and LC‐PHFTG presented significantly lower syneresis and higher sensory acceptability than LC‐Cont and Control during storage (p <.05). LC‐TG displayed weaker body and texture, lower sensory acceptability, and higher syneresis than other samples. This study provides support for expanding the utilization of PHFTG as a potential prebiotic and fat replacer in non‐ or low‐fat dairy products with satisfactory sensory quality. [ABSTRACT FROM AUTHOR]

Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%–4.0% (w/w) buttermilk powder was added to low‐fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low‐fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross‐links of the microstructure were enhanced greatly with addition of 1.0%‐2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low‐fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low‐fat yogurt. [ABSTRACT FROM AUTHOR]

The article presents a technology developed for the production of synbiotic Yoghurt with new bioactive filler based on natural components. The Yoghurt has prebiotic and sorption properties. A higher consumer appeal of the product developed has been substantiated; its characteristics compared with the Yoghurt of traditional production technology have been presented. The brittle, containing peeled walnuts, as well as barley, wheat, rye, oatmeal and buckwheat flakes, sugar, and water, was used as a filler. Optimum time and temperature regimes of boiling caramel mixtures and brewing raw walnut–cereal mass in the brittle have been selected. The formulation developed enables increasing the nutritional and biological values of the finished product. The research studies of the finished product involved an analysis of organoleptic, physicochemical, and microbiological points. When performing the tasks, the approved regulatory and technical documentation (GOST) was applied. Each measurement was carried out in triplicate. The physicochemical characteristics of the samples developed were compared with the requirements for the quality of fermented milk products. The nutritional and biological values were calculated. The increase in consumer properties, and nutritional and biological values of the finished dairy product was scientifically substantiated and experimentally confirmed. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the evolution of physicochemical and flow properties of a yoghurt‐type beverage partially replaced with a chickpea extract over a period of 22 days. From two chickpea extracts, Blanco Noroeste was selected for its higher protein content. Six yoghurt‐type formulations were prepared, stored at 4 °C and analysed on days 1, 8, 15 and 22. pH was 4.24–4.75, while brightness was 81.7–94.5. Flow properties of the yoghurt‐type exhibited a non‐Newtonian behaviour. From three formulations that underwent sensory evaluation, the 30:70 mix obtained the highest acceptation. This yoghurt‐type beverage exhibited characteristics similar to natural yoghurt. [ABSTRACT FROM AUTHOR]

The aim of our study was to conduct a selection of the monocultures capable of providing the most attractive sensory features of the final product. Four fermented goat's milk beverages were produced with probiotic monocultures containing Lactobacillus (Lb. acidophilus La‐5, Lb. rhamnosus K3 and Lb. plantarum O20) and Bifidobacterium (Bif. animalis subsp. lactisBB‐12). A sensory analysis and microbiological assessment of fermented goat's milk beverages were made at the beginning of the study and after 3, 7, 10 and 14 days of refrigerated storage (5 ± 1 °C). We found that samples including monocultures Lb. plantarum O20 and Bif. animalis subsp. lactisBB‐12 were differentiated from other goat's milk beverages. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of adding inulin, iron salts and/or their combinations on the physicochemical, microbiological and sensory characteristics of reduced‐fat bioyoghurt. Results revealed that iron and inulin supplementation did not affect the viable counts of the yoghurt starter microorganisms but slightly increased counts of Bifidobacterium animalis subsp. lactis. Iron and inulin significantly affected the textural attributes of the yoghurt, but did not modify the yoghurt flavour significantly. Also, in vitro assessments on the availability of calcium and iron were conducted and revealed that the supplementation of yoghurt with iron and inulin resulted in significant reduction in calcium and iron availability. [ABSTRACT FROM AUTHOR]

In this work, a new encapsulating matrix, alginate–goats' milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats' milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats' milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats' milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows' milk. [ABSTRACT FROM AUTHOR]

Nonfat torba (strained) yoghurt enriched with different levels (1w/w and 2w/w) of whey protein isolates (WPI) was produced, to study the effects of WPI addition levels on the physicochemical characteristics and free fatty acid levels of control (fatty) and nonfat yoghurts during 14‐day storage. Increasing the WPI decreased the syneresis level of the torba yoghurt samples (P < 0.05), but other physicochemical properties were not affected compared to the nonfat yoghurt during storage. However, WPI addition decreased the butyric acid, caproic acid and long‐chain fatty acid levels across the storage period (P < 0.05). Therefore, addition of WPI at a level of 2w/w could be considered as an acceptable option for the manufacture of nonfat torba yoghurt with improved nutritional value. [ABSTRACT FROM AUTHOR]

Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree. After production, plain, skim, plain berries, and skim berries yogurts were compared during the shelf life up to 9 weeks. All types of yogurts revealed a basal antioxidant activity that was higher when a fruit puree was present but gradually decreased during the shelf life. However, after 5-8 weeks, antioxidant activity increased again. Both in plain and berries yogurts lipid peroxidation increased until the seventh week of shelf life and after decreased, whereas protein oxidation of all yogurts was similar either in the absence or presence of berries and increased during shelf life. During the shelf life, a different behavior between lipid and protein oxidation takes place and the presence of berries determines a protection only against lipid peroxidation. [ABSTRACT FROM AUTHOR]

The effects of yoghurt-making process on the survival of male specific coliphage (MS2) in raw milk with different fat content, as well as the survival of MS2 during the storage of yoghurt were evaluated. All samples were analyzed for pH, acidity, and virus count. The results showed that the heat treatment of milk (85 °C, 30 min) decreased the recovery of coliphage MS2 from approximately 7 to 0.97 and 1.49 log10 (pfu/ml) in the milk samples with 2.5% and 3% fat, respectively. No MS2 could be detected in the heat-treated milk sample with 1.5% fat. The recovery of MS2 during incubation was decreased as the acidity increased particularly in milk with 1.5% fat. Moreover, during the storage time (10 days), yoghurt samples with 1.5% and 3% fat had the lowest and the highest recovery for coliphage MS2, respectively. Practical applications Enteric viruses have been reported in dairy products such as pasteurized milk, cheese, and yoghurt. Bacteriophages are viruses that infect bacteria, and exist in ecosystems in which bacteria have been located. A case in point is the vats that are used for the fermentation of yoghurt and other dairy products. This phenomenon renders bacteriophages suitable as surrogates for the evaluation of the survival of enteric viruses in foodstuffs, as is outlined in the present work and similar studies. Due to the health concerns caused by enteric viruses, as well as an increase in the consumption of dairy products, a considerable need for further investigation of their survival is recognized. In order to achieve this aim, researchers can take advantage of the procedure applied here, which has proven reliable and practical for the aforementioned purpose. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of synthetic conjugated linoleic acid ( CLA) supplementation on the quality of yoghurt. Yoghurt was prepared by adding CLA to create yoghurt with 0%, 25%, 50% and 100% w/w of the recommended dietary allowance for CLA. CLA inclusion had no effect on the viability of the yoghurt lactic acid bacteria. Physical properties such as viscosity and pH increased with increased CLA levels. CLA inclusion had a significant effect on the fatty acid composition of the yoghurt. Yoghurts from all four treatments were found acceptable by a consumer panel. [ABSTRACT FROM AUTHOR]

Substituting goats' milk for cows' milk could improve the quality of dairy products, because it adds new sensorial characteristics. The aim of this study was to develop a type of yoghurt using goats' milk (25, 50, 75 and 100%) in place of cows' milk and to compare their characteristics. Physicochemical, microbiological and sensory characteristics were evaluated using a nine-point hedonic scale and purchase intention test. The data obtained in the physicochemical analysis were submitted to regression analysis and the sensory results were evaluated through analysis of variance. Among the physicochemical characteristics of the yoghurts, variation ( P < 0.05) of ash, acidity and lactose was observed. Tasters in the sensory analysis indicated that yoghurts up to 50% of goats' milk received favorable averages; with lower scores for higher goats' milk concentrations (75% and 100%). No difference was reported in acidity. Replacing cows' milk with goats' milk in yoghurt preparation promotes variations in the physicochemical characteristics for ash, acidity and lactose. However, it does not cause alterations in the sensory attributes (50% goat milk) and therefore could be considered as an alternative for the production of dairy products. © 2016 Japanese Society of Animal Science [ABSTRACT FROM AUTHOR]

The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two sensory tests with 100 consumers. The results of apparent viscosity and firmness determined by instrumental analysis of each yoghurt and control differed significantly. Just-About-Right showed consistency as the main attribute that varied in treatments. According to penalty analysis, prebiotic yoghurt containing 6% inulin had minor penalties, which indicates its advantage in the quest to better consumer demands. Hence, this treatment demonstrated better results as well as the many prebiotic benefits associated with an adequate fibre amount. [ABSTRACT FROM AUTHOR]

Background The present study explored the association between dairy food consumption and the risk of the metabolic syndrome in Korean adults using the most recent nationally representative data. Methods The study sample comprised 4862 Korean adults (≥19 years) who participated in the fifth Korean National Health and Nutrition Examination Surveys. Dairy food consumption was assessed using a food frequency questionnaire. The metabolic syndrome was defined according to the joint interim statement of the International Diabetes Federation and the American Heart Association/National Heart, Lung and Blood Institute. Results We found that the prevalence of the metabolic syndrome was significantly lower in subjects with higher milk or yogurt consumption ( P < 0.0001). Adjusted odds ratios ( ORs) for abdominal obesity and high fasting glucose were significantly lower among subjects in the highest (≥ once per day) than in the lowest (none or rarely) category of milk consumption after adjusting for potential risk factors [ OR = 0.68, 95% confidence interval ( CI) = 0.50-0.93, P for trend = 0.0314; OR = 0.82, 95% CI = 0.65-1.03, P for trend = 0.0233]. The adjusted ORs for lower high-density lipoprotein cholesterol was 28% lower among subjects in the highest compared to subjects in the lowest category of yogurt consumption ( OR = 0.72, 95% CI = 0.52-1.00, P for trend = 0.0197). Furthermore, higher consumption of milk or yogurt was found to be significantly associated with a lower risk of the metabolic syndrome ( OR = 0.71, 95% CI = 0.55-0.93, P for trend = 0.0066; OR = 0.71, 95% CI = 0.48-1.05, P for trend = 0.0067). Conclusions High intakes of dairy foods may be associated with a lower risk of the metabolic syndrome. [ABSTRACT FROM AUTHOR]

Fermented beverages were produced through the milk fermentation (at 37 °C and 42 °C) by yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and simultaneous addition of microbial transglutaminase (m- TG). The results proved that the addition of m- TG enzyme and storage at 4 °C for 28 days caused a significant reduction in the immunoreactivity of caseins in yoghurt produced at 37 °C and did not decreased their sensory quality. The reaction between yoghurt proteins and antibodies towards α-lactalbumin (α-la) and β-lactoglobulin (β-lg) was not observed. The results of yoghurt produced at 42 °C were different, and the reduction of κ-casein only and the lack of β-lg immunoreactivity was noticed. Statistically significant attributes, which differentiated the sensory profiles of yoghurts, were descriptors of taste (yoghurty, creamy) and mouth-feel (density, creaminess and smoothness). The quantitative descriptive analysis ( QDA) results were confirmed by principal component analysis ( PCA). Two components ( PC1, PC2) explain 90.68% of the variation of the sensory qualities of the yoghurts. [ABSTRACT FROM AUTHOR]

Five formulations of set-type yoghurt were produced using different caprine-bubaline milk ratios. They were investigated in regard to the acidification kinetics, yoghurt composition, rheology and sensory attributes. The acidification profile of all five experimental groups was similar, but the maximum acidification rate was higher for yoghurts of milk mixtures. The addition of buffalo milk increased total solids, fat and overall acceptance of yoghurt, besides decreasing synaeresis. Yoghurts made from caprine-bubaline milk mixtures reached good sensory scores and yoghurt prepared with 30% of goat milk and 70% of bubaline milk received the best sensory scores. [ABSTRACT FROM AUTHOR]

This study investigated the effect of adding sour cherry pulp into yoghurt on its physicochemical properties, phenolic content, antioxidant activity and sensory characteristics. Sour cherry pulp was added at 0%, 8%, 12% and 16% into the yoghurt, and measures were checked through 14 days cold storage. The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased. During storage, total phenolic contents and antioxidant activity in yoghurts ranged from 20 to 81 μg gallic acid equivalent per mg of sample and from 48% to 86%, respectively. [ABSTRACT FROM AUTHOR]

The composition of the volatile fraction of yoghurts made from cows', buffaloes', ewes' and goats' milks was investigated during the 28 days of storage at 4 °C using solid-phase microextraction technique ( SPME) and gas chromatography coupled to mass spectrometry analysis ( GC/MS) . A total of 34 volatile compounds were identified in yoghurts during their storage at 4 °C, including aldehydes, ketones, alcohols, esters, acids, terpenes, hydrocarbons and sulphur compounds. In this study, acetaldehyde, diacetyl and acetoin, considered as the major compounds of yoghurt, were detected in all yoghurts. [ABSTRACT FROM AUTHOR]

The effects of storage days (0–56) and temperature (4.4, 7 or 10C) on appearance and textural sensory characteristics of conventional milk yogurt were evaluated. Covariate analysis determined the effects of storage days, temperature and their interaction on 20 sensory variables. Time–temperature interaction and temperature effects were not significant for any sensory response. The sensory variables significantly affected by time were: five of 10 appearance attributes (color description, brightness, evenness, particle intensity, distribution) and six of 10 texture attributes (hand-felt [HF]: slipperiness, ropiness, firmness; mouthfelt [MF]: viscosity, slipperiness, firmness). Color, particles and distribution increased in intensity over storage and temperature. Slipperiness and firmness increased for both HF and MF textures. Ropiness HF and viscosity MF increased over time. Correlation analyses within each of the two sensory groupings included only those significantly affected by time. Principal component analysis was moderately effective at reducing dimensionality. PRACTICAL APPLICATIONS Appearance and textural attributes of conventional milk yogurt and the effects of storage time and temperature can be monitored using descriptive analysis. Measurement of yogurt's textural attributes includes both mouthfelt and hand-felt attributes that are equally important to the overall quality of yogurt. This research adds dimensionality to the descriptive textural attributes of yogurt by evaluating both sensory categories. The changing pace of food and dairy science demonstrates the need for descriptive knowledge that can be transferred easily into predictive knowledge. Dairy manufacturers can refer to descriptive studies to characterize the sensory attributes of yogurt at a specific age or storage time to determine marketability of the stored product. Consumers can be critical of the perceived sensory characteristics of foods, thus making it additionally important for the dairy industry to monitor the quality and acceptability of conventional milk yogurt. [ABSTRACT FROM AUTHOR]

The effects of different cultures and incubation temperatures on the physical properties of low fat yoghurts were investigated. The samples were incubated with exopolysaccharide (EPS)-producing and non-EPS-producing cultures at 37, 42 and 45°C. All measured parameters except firmness were influenced by culture type and incubation temperature. Firmness, G′ and G″ were maximised at 42°C for both cultures. Increased incubation temperature and EPS culture led to a higher water-holding capacity but lower syneresis, G′ and G″. The EPS treatment incubated at 37°C showed even lower syneresis than non-EPS treatments incubated at higher temperatures. [ABSTRACT FROM AUTHOR]