Document Detail


Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage.
MedLine Citation:
PMID:  22032355     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
This study aimed to evaluate the quality of stirred-type skim milk probiotic yogurt fortified by partially replacing skim milk powder (SMP) with whey protein concentrate (WPC) and sodium caseinate (Na-CN) during cold storage for 28 d compared with nonfortified yogurt. The rheological properties (as measured using dynamic oscillation) and sensory profiles of probiotic yogurts were greatly enhanced when SMP (i.e., 45%) was replaced with WPC and Na-CN. Higher values of mechanical parameters related to storage and loss modulus and consistent microstructure were found in the fortified yogurts. The acidification profile was not affected by supplementation of the solids in the milk base, and the viable counts of probiotic microbiota were high and satisfactory. These positive characteristics of probiotic yogurts were maintained until the end of the storage period. The microstructure of the fortified yogurt showed some differences compared with the nonfortified product, which were due to changes in chemical composition of the milk base in addition to the colloidal characteristics of the product.
Authors:
A P Marafon; A Sumi; D Granato; M R Alcântara; A Y Tamime; M Nogueira de Oliveira
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  94     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-10-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  5330-40     Citation Subset:  IM    
Copyright Information:
Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Affiliation:
Department of Biochemical and Pharmaceutical Technology, São Paulo University, Av Prof Lineu Prestes, 580 São Paulo, Brazil.
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