Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Boukria, Oumayma; El Hadrami, El Mestafa; Sameen, Aysha; Sahar, Amna; Khan, Sipper; Safarov, Jasur; Sultanova, Shakhnoza; Leriche, Françoise; Aït-Kaddour, Abderrahmane

doi:10.3390/foods9111722

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Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Oumayma Boukria

¹,

El Mestafa El Hadrami

^3,*,

⁴

⁵

⁵,

⁶ and

Abderrahmane Aït-Kaddour

^6,*

Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan

Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan

⁴

School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan

⁵

Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan

⁶

Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France

Authors to whom correspondence should be addressed.

Foods 2020, 9(11), 1722; https://doi.org/10.3390/foods9111722

Received: 19 October 2020 / Revised: 11 November 2020 / Accepted: 13 November 2020 / Published: 23 November 2020

(This article belongs to the Section Dairy)

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Abstract

Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research. View Full-Text

Keywords: milk; mixture; yoghurt; nutrition; rheology; sensory; camel milk; cow milk; ewe milk; goat milk

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

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MDPI and ACS Style

Boukria, O.; El Hadrami, E.M.; Sameen, A.; Sahar, A.; Khan, S.; Safarov, J.; Sultanova, S.; Leriche, F.; Aït-Kaddour, A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods 2020, 9, 1722. https://doi.org/10.3390/foods9111722

AMA Style

Boukria O, El Hadrami EM, Sameen A, Sahar A, Khan S, Safarov J, Sultanova S, Leriche F, Aït-Kaddour A. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species. Foods. 2020; 9(11):1722. https://doi.org/10.3390/foods9111722

Chicago/Turabian Style

Boukria, Oumayma, El M. El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Jasur Safarov, Shakhnoza Sultanova, Françoise Leriche, and Abderrahmane Aït-Kaddour. 2020. "Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species" Foods 9, no. 11: 1722. https://doi.org/10.3390/foods9111722

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Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

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