| Effect of bovine lactoferrin addition to milk in yogurt manufacturing. | |
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MedLine Citation:
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PMID: 20854981 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The aim of this work was to study the effect of milk supplementation with lactoferrin of different iron saturation on the manufacturing and characteristics of yogurt. Bovine lactoferrin was added at concentrations of 0.5, 1, and 2 mg/mL in the holo (iron saturated) and apo (without iron) forms. Some physicochemical properties, such as pH, concentration of lactic acid, and texture of supplemented yogurts, were determined throughout the shelf-life period storage (28 d) at 4°C. We also evaluated the stability of lactoferrin in supplemented yogurt throughout the storage time. The supplementation of milk with bovine lactoferrin did not greatly affect the physical properties of the yogurt, though apo-lactoferrin slightly delayed the decrease of pH. This could be attributed to the partial inhibition observed on the growth of Streptococcus thermophilus. The integrity and immunoreactive concentration of lactoferrin, determined by Western blotting and noncompetitive ELISA, respectively, remained constant throughout the shelf life of yogurt. |
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Authors:
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I Franco; E Castillo; M D Pérez; M Calvo; L Sánchez |
Publication Detail:
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Type: Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of dairy science Volume: 93 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2010 Oct |
Date Detail:
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Created Date: 2010-09-21 Completed Date: 2010-12-30 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 4480-9 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Cattle Food Additives* Food Handling Hydrogen-Ion Concentration Lactic Acid / metabolism Lactoferrin / administration & dosage*, analysis Milk / chemistry* Time Factors Viscosity Yogurt / analysis* |
| Chemical | |
Reg. No./Substance:
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0/Food Additives; 0/Lactoferrin; 50-21-5/Lactic Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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