Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process

Ibitoye, Joshua Oladapo and Ly-Nguyen, Binh and Le, Duy Nghia and Dewettinck, Koen and Trzcinski, Antoine P. ORCID: https://orcid.org/0000-0002-2880-708X and Phan, Thi Thanh Que (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, 10:1534.

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Abstract

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.

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Item Type:	Article (Commonwealth Reporting Category C)
Refereed:	Yes
Item Status:	Live Archive
Additional Information:	Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
Faculty/School / Institute/Centre:	Historic - Faculty of Health, Engineering and Sciences - School of Civil Engineering and Surveying (1 Jul 2013 - 31 Dec 2021)
Faculty/School / Institute/Centre:	Historic - Faculty of Health, Engineering and Sciences - School of Civil Engineering and Surveying (1 Jul 2013 - 31 Dec 2021)
Date Deposited:	07 Jul 2021 03:19
Last Modified:	27 Oct 2021 01:19
Uncontrolled Keywords:	milk fat globule membrane; two-stage pressure homogenization; milk proteins; processed milk; raw milk; set yogurts
Fields of Research (2008):	09 Engineering > 0908 Food Sciences > 090801 Food Chemistry and Molecular Gastronomy (excl. Wine) 09 Engineering > 0908 Food Sciences > 090805 Food Processing 10 Technology > 1003 Industrial Biotechnology > 100302 Bioprocessing, Bioproduction and Bioproducts
Fields of Research (2020):	40 ENGINEERING > 4004 Chemical engineering > 400405 Food engineering 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300602 Food chemistry and food sensory science 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300607 Food technology
Socio-Economic Objectives (2008):	E Expanding Knowledge > 97 Expanding Knowledge > 970103 Expanding Knowledge in the Chemical Sciences E Expanding Knowledge > 97 Expanding Knowledge > 970110 Expanding Knowledge in Technology
Socio-Economic Objectives (2020):	28 EXPANDING KNOWLEDGE > 2801 Expanding knowledge > 280101 Expanding knowledge in the agricultural, food and veterinary sciences 24 MANUFACTURING > 2405 Dairy products > 240599 Dairy products not elsewhere classified
Identification Number or DOI:	https://doi.org/10.3390/foods10071534
URI:	http://eprints.usq.edu.au/id/eprint/42640

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