Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process
Article
Ibitoye, Joshua Oladapo, Ly-Nguyen, Binh, Le, Duy Nghia, Dewettinck, Koen, Trzcinski, Antoine P. and Phan, Thi Thanh Que. 2021. "Quality of set yogurts made from raw milk and processed
milk supplemented with enriched milk fat globule
membrane in a two-stage homogenization process." Foods. 10. https://doi.org/10.3390/foods10071534
| Article Title | Quality of set yogurts made from raw milk and processed |
|---|---|
| ERA Journal ID | 210470 |
| Article Category | Article |
| Authors | Ibitoye, Joshua Oladapo (Author), Ly-Nguyen, Binh (Author), Le, Duy Nghia (Author), Dewettinck, Koen (Author), Trzcinski, Antoine P. (Author) and Phan, Thi Thanh Que (Author) |
| Journal Title | Foods |
| Journal Citation | 10 |
| Article Number | 1534 |
| Number of Pages | 14 |
| Year | 2021 |
| Publisher | MDPI AG |
| Place of Publication | Basel, Switzerland |
| ISSN | 2304-8158 |
| Digital Object Identifier (DOI) | https://doi.org/10.3390/foods10071534 |
| Web Address (URL) | https://www.mdpi.com/2304-8158/10/7/1534 |
| Abstract | Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan®PL20 concentration and subjected to two-stage pressure homogenization. The total solids concentration of the mixture was raised to 15% using SMP (skim milk powder). The purpose of this study was to investigate the effect of Lacprodan®PL20 on the set yogurt quality produced by homogenization induced pressure and its interaction with milk components. The changes in the physical and chemical attributes of the milk fat globule membrane (MFGM) via destabilization of the membrane significantly affected the physicochemical properties of set yogurts produced from processed or raw milk. There was a slight variation in MFGM-specific proteins detected in the set yogurts. Set yogurt produced from homogenized raw milk (HRM) had a considerably higher water-holding capacity, firmness, and apparent viscosity. The microstructure of HRM was dense and compacted, unlike non-homogenized raw milk (NRM) with large MFGM fragments and pore holes between the matrixes. The inclusion of homogenization showed a remarkable improvement in set yogurt quality, promoting interaction between MFGM components and milk proteins. |
| Keywords | milk fat globule membrane; two-stage pressure homogenization; milk proteins; processed milk; raw milk; set yogurts |
| ANZSRC Field of Research 2020 | 400405. Food engineering |
| 300602. Food chemistry and food sensory science | |
| 300607. Food technology | |
| Public Notes | Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article |
| Byline Affiliations | Can Tho University, Vietnam |
| Ghent University, Belgium | |
| School of Civil Engineering and Surveying | |
| Institution of Origin | University of Southern Queensland |
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