Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-23T21:55:06.876Z Has data issue: false hasContentIssue false
  • English
  • Français

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

Published online by Cambridge University Press:  19 August 2019

Evangelia Zoidou ,
Sofia Theodorou ,
Ekaterini Moschopoulou ,
Lambros Sakkas ,
Georgios Theodorou ,
Artemi Chatzigeorgiou ,
Ioannis Politis  and
Golfo Moatsou
Evangelia Zoidou
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Sofia Theodorou
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Ekaterini Moschopoulou
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Lambros Sakkas
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Georgios Theodorou
Affiliation:
Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Artemi Chatzigeorgiou
Affiliation:
Delta Foods S.A., Research and Development Department, 23rd km National Road Athens to Lamia, Agios Stefanos 14565, Greece
Ioannis Politis
Affiliation:
Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Golfo Moatsou*
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
*
Author for correspondence: Golfo Moatsou, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

This research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.

Keywords

Biofunctional propertiesgoat milk yoghurtphysical propertiesproteolysisWPC composition
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 3 , August 2019 , pp. 361 - 367
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Akalin, AS, Unal, G and Dinkci, N (2017) Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: effect of sodium–calcium caseinate and whey protein concentrate. International Journal of Dairy Technology 70, 1–10.Google Scholar
Anema, SG and Li, Y (2003) Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 51, 1640–1646.Google Scholar
Bachran, K and Bernhard, RA (1980) Interaction of iron(II) with lactose. Journal of Agricultural and Food Chemistry 28, 536–540.Google Scholar
Britten, M and Giroux, HJ (2001) Acid-gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocolloids 15, 609–617.Google Scholar
Bruzantin, FP, Daniel, JLP, da Silva, PPM and Spoto, MHRF (2016) Physicochemical and sensory characteristics of fat-free goat milk yogurt added to stabilizers and skim milk powder fortification. Journal of Dairy Science 99, 1–9.Google Scholar
El-Fattah, AA, Sakr, S, El-Dieb, S and Elkashef, H (2016) Angiotensin-converting enzyme inhibition and antioxidant activity of commercial dairy starter cultures. Food Science and Biotechnology 25, 1745–1751.Google Scholar
Farvin, KS, Baron, CP, Nielsen, NS and Jacobsen, C (2010) Antioxidant activity of yoghurt peptides: Part 1 – in vitro assays and evaluation in ω−3 enriched milk. Food Chemistry 123, 1081–1089.Google Scholar
Gaspard, SJ, Auty, MAE, Kelly, AL, O'Mahony, JA and Brodkorb, A (2017) Isolation and characterization of κ-casein/whey protein particles from heated milk protein concentrate and role of κ-casein in whey protein aggregation. International Dairy Journal 73, 98–108.Google Scholar
Grażyna, C, Hanna, C, Adam, A and Magdalena, BM (2017) Natural antioxidants in milk and dairy products. International Journal of Dairy Technology 70, 165–178.10.1111/1471-0307.12359Google Scholar
Gursel, A, Gursoy, A, Anli, EAK, Budak, SO, Aydemir, S and Durlu-Ozkaya, F (2016) Role of milk protein-based products in some quality attributes of goat milk yogurt. Journal of Dairy Science 99, 2694–2703.Google Scholar
Karam, MC, Gaiani, C, Hosri, C, Burgain, J and Scher, J (2013) Effect of dairy fortification on yogurt textural and sensorial properties: a review. Journal of Dairy Research 80, 400–409.Google Scholar
Kehoe, JJ and Foegeding, EA (2011) Interaction between β-casein and whey proteins as a function of pH and salt concentration. Journal of Agricultural and Food Chemistry 59, 349–355.Google Scholar
Léonil, J and Mollé, D (1990) Liberation of tryptic fragments from caseinomacropeptide of bovine κ-casein involved in platelet function. Biochemistry Journal 271, 247–252.Google Scholar
Liu, G, Jæger, TC, Lund, MN, Nielsen, SB, Ray, CA and Ipsen, R (2016) Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems. International Dairy Journal 59, 1–9.Google Scholar
Lucey, JA, Tamehana, M, Singh, H and Munro, PA (1998) Effect of the interaction between denatured whey proteins and caseins micelles on the formation and the rheological properties of acid skim milk gels. Journal of Dairy Research 65, 555–567.Google Scholar
Marafon, AP, Sumi, A, Alcântara, MR, Tamime, AY and de Oliveira, MN (2011) Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT – Food Science and Technology 44, 511–519.Google Scholar
Medeiros, NI, Mattos, RT, Menezes, CA, Fares, RCG, Talvani, A, Dutra, WO, Rios-Santos, F, Correa-Oliveira, R and Gomes, JAS (2018) IL-10 and TGF-β unbalanced levels in neutrophils contribute to increase inflammatory cytokine expression in childhood obesity. European Journal of Nutrition 57, 2421–2430.Google Scholar
Mishra, M, Kumar, HR, Bajpai, S, Singh, RK and Tripathi, K (2011) Level of serum IL-12 and its correlation with endothelial dysfunction insulin resistance proinflammatory cytokines and lipid profile in newly diagnosed type 2 diabetes. Diabetes Research and Clinical Practice 94, 255–261.Google Scholar
Moatsou, G and Park, YW (2017) Goat milk products: types of products manufacturing technology chemical composition and marketing. In Wendorff, WL, Park, YW and Haenlein, GFW (eds), Handbook of Non Bovine Mammals 2nd edn. West Sussex: John Wiley and Sons Ltd, pp. 84–150.Google Scholar
Moatsou, G, Hatzinaki, A, Samolada, M and Anifantakis, E (2005) Major whey proteins in ovine and caprine acid wheys from indigenous Greek breeds. International Dairy Journal 15, 123–131.Google Scholar
Moatsou, G, Moschopoulou, E, Mollé, D, Gagnaire, V, Kandarakis, I and Léonil, J (2008) Comparative study of the protein fraction of goat milk from the Indigenous Greek breed and from international breeds. Food Chemistry 106, 509–520.Google Scholar
Moschopoulou, E, Sakkas, L, Zoidou, E, Theodorou, G, Sgouridou, E, Kalathaki, C, Liarakou, A, Chatzigeorgiou, A, Politis, I and Moatsou, G (2018) Effect of milk kind and storage on the biochemical textural and biofunctional characteristics of set-style yoghurt. International Dairy Journal 77, 47–55.Google Scholar
Nielsen, SD, Beverly, RL, Qu, Y and Dallas, DC (2017) Milk bioactive peptide database: a comprehensive database of milk protein-derived bioactive peptides and novel visualization. Food Chemistry 232, 673–682.Google Scholar
Ozcan-Yilsay, T, Lee, W-L, Horne, D and Lucey, JA (2007) Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt. Journal of Dairy Science 90, 1644–1652.Google Scholar
Park, YW and Haenlein, GFW (2017) Therapeutic hypo-allergenic and bioactive potentials of goat milk and manifestations of food allergy. In Wendorff, WL, Park, YW and Haenlein, GFW (eds), Handbook of Non Bovine Mammals, 2nd Edn. West Sussex: John Wiley and Sons Ltd, pp. 151–179.Google Scholar
Sandoval-Castilla, O, Lobato-Calleros, C, Aguirre-Mandujano, E and Vernon-Carter, EJ (2004) Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal 14, 151–159.Google Scholar
Sodini, I, Remeuf, F, Haddad, S and Corrieu, G (2004) The relative effect of milk base starter and process on yoghurt texture: a review. Critical Reviews in Food Science and Nutrition 44, 113–137.Google Scholar
Suárez-Álvarez, K, Solís-Lozano, L, Leon-Cabrera, S, González-Chávez, A, Gómez-Hernández, G, Quiñones-Álvarez, MS, Serralde-Zúñiga, AE, Hernández-Ruiz, J, Ramírez-Velásquez, J, Galindo-González, FJ, Zavala-Castillo, JC, De León-Nava, MA, Robles-Díaz, G and Escobedo, G (2013) Serum IL-12 is increased in Mexican obese subjects and associated with low-grade inflammation and obesity-related parameters. Mediators of Inflammation 2013, 967067.Google Scholar
Svanborg, S, Johansen, A-G, Abrahamsen, RK, Schüller, RB & Skeie, SV (2016) Caseinomacropeptide influences the functional properties of a whey protein concentrate. International Dairy Journal 60, 14–23.Google Scholar
Tamime, AY, Kalab, M, Muir, DD and Barrantes, E (1995) The microstructure of set-style natural yogurt made by substituting microparticulate whey protein for milk fat. International Journal of Dairy Technology 48, 107–111.Google Scholar
Theodorou, G and Politis, I (2016) Effects of peptides derived from traditional Greek yoghurt on expression of pro- and anti-inflammatory genes by ovine monocytes and neutrophils. Food and Agricultural Immunology 27, 484–495.Google Scholar
Unal, G and Akalin, AS (2012) Antioxidant and angiotensin-converting enzyme inhibitory activity of yoghurt fortified with sodium calcium caseinate or whey protein concentrate. Dairy Science & Technology 92, 627–639.Google Scholar
Unal, G and Akalin, AS (2013) Influence of fortification with sodium–calcium caseinate and whey protein concentrate on microbiological textural and sensory properties of set-style yoghurt. International Journal of Dairy Technology 66, 264–272.Google Scholar
Vasbinder, AJ, Alting, AC, Visschers, RW and de Kruif, CG (2003) Texture of acid milk gels: formation of disulphide cross-links during acidification. International Dairy Journal 13, 29–38.Google Scholar
Verruck, S, Dantas, A and Prudencio, ES (2019) Functionality of the components from goat's milk, recent advances for functional dairy products development and its implications on human health. Journal of Functional Foods 52, 243–257.Google Scholar
Zulueta, A, Maurizi, A, Frígola, A, Esteve, MJ, Coli, R and Burini, G (2009) Antioxidant capacity of cow milk whey and deproteinized milk. International Dairy Journal 19, 380–385.Google Scholar
Supplementary material: PDF

Zoidou et al. supplementary material

Zoidou et al. supplementary material 1

Download Zoidou et al. supplementary material(PDF)
PDF 34.3 KB