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Keywords = traditional greek yoghurt

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11 pages, 564 KiB  
Article
Acid Whey from Industrial Greek Strained Yoghurt: Effect of the Kind of Milk and the Way of Straining on Its Composition and Processing by Nanofiltration
by Marianna Karela, Lambros Sakkas, Evangelia Zoidou, Golfo Moatsou, Konstantina Milosi and Ekaterini Moschopoulou
Dairy 2025, 6(3), 21; https://doi.org/10.3390/dairy6030021 - 28 Apr 2025
Viewed by 806
Abstract
The acid whey derived during the production of Greek yoghurt, i.e., yoghurt acid whey (YAW), is considered as environmental pollutant due to its low pH and high lactose content. YAW may be obtained by centrifugation or ultrafiltration or filtration through cloth bags (traditional [...] Read more.
The acid whey derived during the production of Greek yoghurt, i.e., yoghurt acid whey (YAW), is considered as environmental pollutant due to its low pH and high lactose content. YAW may be obtained by centrifugation or ultrafiltration or filtration through cloth bags (traditional method) of the initial yoghurt, methods that could affect its composition. In the last years, efforts have been made to improve its composition using membrane technology. In the present work, the composition of 35 different YAW samples from Greek Yoghurt dairies was studied. The YAW samples were grouped according to the way of production and the kind of milk in the case of the traditional method. The results showed that both the kind of milk and the way of yoghurt staining affected its composition. Ovine YAW derived from traditional straining was richer in lactic acid and calcium than bovine YAW. Moreover, the composition of bovine YAW varied among the different ways of straining, and this affected its behaviour during membrane processing. Nanofiltration of three representative bovine YAW samples and one ovine YAW sample at their natural pH, i.e., pH 4.5, and at 25 °C removed the lactic acid at a range from 40 to 55%, and the monovalent cations > 60% and retained lactose and galactose at percentages > 95% and 80% respectively. Full article
(This article belongs to the Section Milk Processing)
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15 pages, 1650 KiB  
Article
Physicochemical Characteristics of Commercially Available Greek Yoghurts
by Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Panagiota Kyriakaki, Evangelos Zoidis, Lida Papalamprou, Agori Karageorgou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou and Constantinos A. Georgiou
Dairy 2024, 5(3), 436-450; https://doi.org/10.3390/dairy5030034 - 30 Jul 2024
Cited by 4 | Viewed by 3244
Abstract
In the present study, the physicochemical characteristics of 108 yoghurts purchased from the Greek market have been assessed. Generally, the range of the mean pH values of samples was 3.58–4.64, of fat 0–10.8%, of protein 3.29–10.05%, of total solids 10.75–25.18%, and of ash [...] Read more.
In the present study, the physicochemical characteristics of 108 yoghurts purchased from the Greek market have been assessed. Generally, the range of the mean pH values of samples was 3.58–4.64, of fat 0–10.8%, of protein 3.29–10.05%, of total solids 10.75–25.18%, and of ash 0.5–1.17%. Samples were categorized as strained and non-strained (traditional with a crust or plain without a crust). The milk origin was classified as being from sheep, goats, cows, mixture of sheep–goat–cow milk, or cow–donkey milk combination. A significant effect of species origin was determined for yoghurt physicochemical attributes, whereas geographical origin, mainland or island, affected yoghurt acidity only. Discriminant analysis revealed MDA, pH, acidity, syneresis, fat, and protein content and color lightness and redness as the traits responsible for the discrimination of yoghurts into milk-type classes, whereas fat, protein, and ash content, pH, and syneresis attributes were responsible for the discrimination into fat content classes. Yoghurt samples were sufficiently clustered according to their fat content, whereas protein content and species origin discriminated yoghurts to a lesser extent. This first in-depth descriptive research on a wide range of samples of the renowned Greek yoghurt showed that several physicochemical characteristics can be used for sample discrimination. Full article
(This article belongs to the Section Metabolomics and Foodomics)
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19 pages, 3197 KiB  
Article
Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of Lacticaseibacillus paracasei SRX10
by Christina S. Kamarinou, Despoina E. Kiousi, Panagiotis Repanas, Anthoula A. Argyri, Nikos G. Chorianopoulos and Alex Galanis
Microorganisms 2024, 12(1), 93; https://doi.org/10.3390/microorganisms12010093 - 2 Jan 2024
Cited by 1 | Viewed by 2957
Abstract
Nonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. Lc. paracasei SRX10 is an NSLAB strain originally isolated from a traditional Greek cheese and previously shown to exhibit favorable biotechnological [...] Read more.
Nonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. Lc. paracasei SRX10 is an NSLAB strain originally isolated from a traditional Greek cheese and previously shown to exhibit favorable biotechnological characteristics. More specifically, the strain showed tolerance to simulated gastrointestinal conditions, exopolysaccharide (EPS) biosynthetic capacity, and lack of hemolytic activity and was used in the production of yoghurt and feta cheese with distinct organoleptic characteristics. The aim of the present study was to investigate these traits at the genome level through whole-genome sequencing (WGS), annotation, and comparative genomics. Functional annotation of the genome revealed that Lc. paracasei SRX10 can utilize different carbon sources, leading to the generation of flavor compounds, including lactic acid, acetate, ethanol, and acetoin. Similarly, full clusters for fatty acid biosynthesis, protein and peptide degradation, as well as genes related to survival under extreme temperatures, osmotic shock, and oxidative stress were annotated. Importantly, no transferable antibiotic resistance genes or virulence factors were identified. Finally, strain-specific primers based on genome-wide polymorphisms were designed for the efficient and rapid identification of Lc. paracasei SRX10 via multiplex PCR in fermented products. Full article
(This article belongs to the Special Issue Food Microorganisms and Genomics)
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14 pages, 654 KiB  
Article
Developing New High-Protein-Content Traditional-Type Greek Yoghurts Based on Jersey Cow Milk
by Grigorios Nelios, Anastasios Nikolaou, Panagiotis Papazilakis and Yiannis Kourkoutas
Dairy 2023, 4(1), 235-248; https://doi.org/10.3390/dairy4010017 - 20 Mar 2023
Cited by 5 | Viewed by 4139
Abstract
In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey [...] Read more.
In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey cows raised in Evrofarma S.A. dairy facilities were monitored and compared to Holstein Friesian milk over a six-month period. Subsequently, a new traditional-type Greek yoghurt was prepared using Jersey cow milk andthe physicochemical, microbiological and sensory properties were monitored throughout its shelf time and compared to commercially available traditional-type Greek yoghurts made with Milk Protein Concentrate powder (MPC)-fortified Holstein Friesian milk. Our study confirmed the significantly higher fat (29.41%), protein (20.6%) and calcium content (19.9%) compared to Holstein Friesian milk. The new yoghurt demonstrated several technological advantages and shared similar physicochemical properties with the commercially available products. Importantly, high protein concentration (4.03 g/100 g) was documented without the addition of MPC. Finally, the new yoghurt was accepted during the preliminary sensory evaluation, while similar scores with the commercially available products were noted during the texture, flavour, aroma and overall quality assessment. Full article
(This article belongs to the Section Milk Processing)
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