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Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality.
Foods
January 2025
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties-key factors that influence consumer acceptance. The main objective of this study was to evaluate the influence of casein and whey protein preparations on the physicochemical properties, viability of lactic acid bacteria, and sensory attributes of yogurts.
View Article and Find Full Text PDFImproving ultrafiltration efficiency of acidified skim milk using bipolar membrane electrodialysis: Impact on protein concentrate composition, process performance, and fouling.
Food Res Int
January 2025
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark. Electronic address:
The efficiency of ultrafiltration (UF) of acidified skim milk (SM) is impaired by protein aggregation and mineral scaling. The aim of this study is to assess the potential of acidification by electrodialysis with bipolar membranes (EDBM), in comparison with citric acid (CA), prior to the UF process on filtration performance, fouling and composition of the protein concentrates. Electro-acidification, facilitated by a water-splitting reaction, decreased the pH of milk to ∼ 5.
View Article and Find Full Text PDFElectrostatic Spray Drying of a Milk Protein Matrix-Impact on Maillard Reactions.
Molecules
December 2024
Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland.
Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12-0.
View Article and Find Full Text PDFSpray drying of reconstituted skim milk fermented with GG: control of glass transition and stickiness.
Food Sci Biotechnol
January 2025
Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang, 25354 Republic of Korea.
Article Synopsis
- - The study examined how glass transition and stickiness impacted the spray drying of fermented reconstituted skim milk (RSM), finding that the process resulted in issues with wall deposits without the addition of skim milk powder (SMP).
- - When SMP was added, the drying process improved significantly, with heightened temperatures for the glass transition and sticky point, helping the droplets transform from a sticky state to a non-sticky glassy state during drying.
- - Despite the spray-dried powder having higher moisture sorption and lactose crystallization, the relationship between glass transition effects suggests that its shelf stability at room temperature could be comparable to that of the control group.
Enhancing Viability of BG24 Through Optimized Spray Drying: Insights Into Process Parameters, Carrier Agents, Comparative Analysis With Freeze Drying, and Storage Condition Influences.
Food Sci Nutr
December 2024
Department of Food Engineering, Faculty of Engineering Ege University İzmir Turkey.
This study investigated the survival dynamics of BG24, a probiotic strain, within reconstituted skim milk (RSM) and yeast extract (YE) matrices during the spray-drying (SD) process, encompassing of inlet/outlet air temperatures. Notably, optimum SD parameters were found to be an inlet air temperature of 150°C and outlet air temperature of 83°C, that achieving high viability (92.23%), and reducing both moisture content (MC) (3.
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