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Article

Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process

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Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam
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Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
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School of Civil Engineering and Surveying, University of Southern Queensland, West Street, Toowoomba, QLD 4350, Australia
*
Author to whom correspondence should be addressed.
Academic Editor: Didier Dupont
Foods 2021, 10(7), 1534; https://doi.org/10.3390/foods10071534
Received: 1 June 2021 / Revised: 14 June 2021 / Accepted: 26 June 2021 / Published: 2 July 2021
(This article belongs to the Special Issue Technological Functionality and Applications of Dairy Ingredients)
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. View Full-Text
Keywords: milk fat globule membrane; two-stage pressure homogenization; milk proteins; processed milk; raw milk; set yogurts milk fat globule membrane; two-stage pressure homogenization; milk proteins; processed milk; raw milk; set yogurts
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MDPI and ACS Style

Ibitoye, J.O.; Ly-Nguyen, B.; Le, D.N.; Dewettinck, K.; Trzcinski, A.P.; Phan, T.T.Q. 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 2021, 10, 1534. https://doi.org/10.3390/foods10071534

AMA Style

Ibitoye JO, Ly-Nguyen B, Le DN, Dewettinck K, Trzcinski AP, Phan TTQ. 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. 2021; 10(7):1534. https://doi.org/10.3390/foods10071534

Chicago/Turabian Style

Ibitoye, Joshua Oladapo, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski, and Thi Thanh Que Phan. 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, no. 7: 1534. https://doi.org/10.3390/foods10071534

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