scholarly journals Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 250
Author(s):  
Hassan Barakat ◽  
Ahmed Mohamed ◽  
Dalia G. Gemiel ◽  
Atallah A. Atallah
Keyword(s):  
Volatile Compounds ◽  
Whey Protein ◽  
Cold Storage ◽  
Buffalo Milk ◽  
Whey Protein Concentrate ◽  
Volatile Components ◽  
Milk Product ◽  
Protein Concentrate ◽  
Low Fat ◽  
Taste And Odor

Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality of yogurt. In this study, low-fat buffalo milk yogurts (LFBY) were produced with the enrichment of 1% (w/w) whey protein concentrate (WPC) and Ca-caseinate (Ca-CN). Yogurts were analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated with gas chromatography-mass spectrometry) during cold storage for 21 days. Yogurts enriched with WPC and Ca-CN had higher total solids, total protein contents, and pH values. A total of 36 volatile components were identified in all produced yogurts. Acetic acid, butanoic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol were found in significant amounts and mainly contributed to organoleptical properties. Interestingly, the focused volatile compounds that improve taste and odor were higher in LFBY+WPC yogurt than in plain LFBY or LFBY+Ca-CN yogurt. The Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus viable counts were higher in LFBY+WPC yogurt than plain LFBY or/and LFBY+Ca-CN. Conclusively, yogurt enriched with 1% WPC exhibited the best organoleptical properties and volatile component concentrations. The microstructure of the LFBY with WPC was less compact and dense, and regular, with tiny pores and long and individualized casein filaments than the other treatments. The microstructure of the Ca-CN samples caused a compact structure and coarse than in the control yogurt.

scholarly journals Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

2012 ◽  
Vol 59 (3) ◽  
pp. 122-126 ◽  
Author(s):  
Manabu Suzuki ◽  
Yuzoh Asano ◽  
Haruko Fujita ◽  
Naoyuki Inoue ◽  
Tadahiro Abe ◽  
...  
Keyword(s):  
Physical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Low Fat ◽  
Processed Cheese

scholarly journals FERMENTED MILK PRODUCT FOR SPORTS NUTRITION

2019 ◽  
Vol 19 (S1) ◽  
pp. 128-136
Author(s):  
L Zakharova ◽  
I Pushmina ◽  
V Pushmina ◽  
M Kudriavtsev ◽  
S Sitnichuk
Keyword(s):  
Whey Protein ◽  
Fermented Milk ◽  
Sports Nutrition ◽  
Starter Cultures ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Milk Whey ◽  
Milk Whey Protein ◽  
Fermented Milk Product

Aim. The article deals with the study of technological approaches to the quality and deve­lopment of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.

scholarly journals Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

2021 ◽  
Vol 910 (1) ◽  
pp. 012040
Author(s):  
Dhia Ibrahim Jerro Ai-Bedrani ◽  
Sakena Taha Hasan ◽  
Abdali Alwan Altaee ◽  
Ali Ahmed Alqotbi
Keyword(s):  
Whey Protein ◽  
Bovine Milk ◽  
Skim Milk ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Total Acidity ◽  
Protein Concentrate ◽  
Low Fat ◽  
Fat Replacer ◽  
Soft Cheese

Abstract This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

scholarly journals Physicochemical quality of low fat mayonnaise using whey protein concentrate

2022 ◽  
Vol 335 ◽  
pp. 00021
Author(s):  
Tri Umar Satriawan ◽  
Herly Evanuarini ◽  
Imam Thohari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Whey Protein ◽  
Egg Yolk ◽  
Whey Protein Concentrate ◽  
Control Treatment ◽  
Protein Concentrate ◽  
Low Fat ◽  
Randomized Design ◽  
Total Oil

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.

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