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Foods
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Quality and Consumer Acceptability of Dairy Foods
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Quality and Consumer Acceptability of Dairy Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (15 February 2018) | Viewed by 73856

Special Issue Editors

Prof. Dr. Salam A. Ibrahim

E-Mail Website
Guest Editor
Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411-1064, USA
Interests: food microbiology; food safety; food fermentation; lactic acid bacteria; dairy food technologyfunctional foods; probiotics; prebiotics; organic acid production; spoilage microbes; fermented beverages; bioconversion process; rapid methods for detection foodborne pathogens
Special Issues, Collections and Topics in MDPI journals
Dr. Reza Tahergorabi

E-Mail Website
Co-Guest Editor
Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
Interests: seafood; seafood-processing by-products; food packaging; biodegradable films; edible coatings
Special Issues, Collections and Topics in MDPI journals
Dr. Xi Feng

E-Mail Website
Co-Guest Editor
Department of Animal Science, Kildee Hall 2373, Iowa State University, Ames, IA 50010, USA
Interests: food chemistry; meat science; sensory evaluation; food irradiation; flavor chemistry

Special Issue Information

Dear Colleagues,

Dairy products confer several health benefits, including improved bone health and enhancement of the immune system. Foods in the Dairy Group also provide nutrients that are vital for the functioning of the body’s organs, as well as overall health. These nutrients include calcium, potassium, vitamin D, and protein. The consumer’s acceptability of dairy products depends on the quality and sensory characteristics of milk and milk products. Milk quality is usually related to microbial characteristics, such as natural flora in the milk or spoilage microorganisms. Sensory characteristics are also key factors for product acceptability. In this Special Issue, we will address an array of topics including animal health, mastitis, milk tank quality, microbial quality of raw milk, quality control of milk, spoilage, storage, shelf life, effect of processing, sensory evaluation, and consumer acceptability.

Prof. Salam A Ibrahim
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Dairy products
  • Quality characteristics
  • Sensory characteristics
  • Acceptability

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Published Papers (4 papers)

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Research

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9 pages, 2127 KiB  
Article
Impact of Rodenticides on the Coagulation Properties of Milk
by Salam A. Ibrahim and Tom Tse
Foods 2018, 7(4), 57; https://doi.org/10.3390/foods7040057 - 7 Apr 2018
Cited by 1 | Viewed by 5924
Abstract
In this study, we investigated the impact of the rodenticides (strychnine, bromadiolone, and brodifacoum) on milk pH, rennet coagulation time (RCT), and coagulum strength. Sub-lethal amounts of strychnine and bromadiolone produced an unnaturally large change in milk pH, compared to brodifacoum and brodifacoum [...] Read more.
In this study, we investigated the impact of the rodenticides (strychnine, bromadiolone, and brodifacoum) on milk pH, rennet coagulation time (RCT), and coagulum strength. Sub-lethal amounts of strychnine and bromadiolone produced an unnaturally large change in milk pH, compared to brodifacoum and brodifacoum on milk coagulation properties. All three studied rodenticides significantly affected RCT and coagulum strength. The presence of sub-lethal amounts of each individual rodenticide increased RCT by an overall mean of 17% (p < 0.001). Rodenticide contamination decreased coagulum strength by an overall mean of 26% (p < 0.05). Our results suggest that such changes could be noticeable at the farm, thus, potentially averting the mixture of contaminated milk with the tanker supply, and preventing downstream distribution to consumers. Full article
(This article belongs to the Special Issue Quality and Consumer Acceptability of Dairy Foods)
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15 pages, 2048 KiB  
Article
Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
by Victoria Guadalupe Aguilar-Raymundo and Jorge Fernando Vélez-Ruiz
Foods 2018, 7(2), 25; https://doi.org/10.3390/foods7020025 - 18 Feb 2018
Cited by 18 | Viewed by 7246
Abstract
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy [...] Read more.
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product. Full article
(This article belongs to the Special Issue Quality and Consumer Acceptability of Dairy Foods)
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11 pages, 2712 KiB  
Article
Extraction and Optimization of Potato Starch and Its Application as a Stabilizer in Yogurt Manufacturing
by Ammar B. Altemimi
Foods 2018, 7(2), 14; https://doi.org/10.3390/foods7020014 - 29 Jan 2018
Cited by 65 | Viewed by 10482
Abstract
Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions at 3000 rpm and 15 min [...] Read more.
Starch is increasingly used as a functional group in many industrial applications and foods due to its ability to work as a thickener. The experimental values of extracting starch from yellow skin potato indicate the processing conditions at 3000 rpm and 15 min as optimum for the highest yield of extracted starch. The effect of adding different concentrations of extracted starch under the optimized conditions was studied to determine the acidity, pH, syneresis, microbial counts, and sensory evaluation in stored yogurt manufactured at 5 °C for 15 days. The results showed that adding sufficient concentrations of starch (0.75%, 1%) could provide better results in terms of the minimum change in the total acidity, decrease in pH, reduction in syneresis, and preferable results for all sensory parameters. The results revealed that the total bacteria count of all yogurt samples increased throughout the storage time. However, adding different concentrations of optimized extracted starch had a significant effect, decreasing the microbial content compared with the control sample (YC). In addition, the results indicated that coliform bacteria were not found during the storage time. Full article
(This article belongs to the Special Issue Quality and Consumer Acceptability of Dairy Foods)
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Review

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34 pages, 768 KiB  
Review
Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?
by Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra and Ioannis Zabetakis
Foods 2018, 7(3), 29; https://doi.org/10.3390/foods7030029 - 1 Mar 2018
Cited by 197 | Viewed by 49159
Abstract
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due [...] Read more.
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health. Full article
(This article belongs to the Special Issue Quality and Consumer Acceptability of Dairy Foods)
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