Use of thermal-treated or high-pressure treated liquid micellar casein concentrate as an ingredient to manufacture a high-protein content yogurt
Fecha
2024Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión publicada / Argitaratu den bertsioa
Impacto
|
10.1016/j.idairyj.2023.105794
Resumen
Three types of yoghurts were elaborated from different milk mixtures and treatments: thermal-treated
skim milk enriched with skim milk powder (CY); thermal-treated skim milk enriched with liquid
micellar casein concentrate (TTY) and high-pressure treated skim milk enriched with liquid micellar
casein concentrate (HPY). The effects of composition and treatments on the final yoghurt and the evol ...
[++]
Three types of yoghurts were elaborated from different milk mixtures and treatments: thermal-treated
skim milk enriched with skim milk powder (CY); thermal-treated skim milk enriched with liquid
micellar casein concentrate (TTY) and high-pressure treated skim milk enriched with liquid micellar
casein concentrate (HPY). The effects of composition and treatments on the final yoghurt and the evolution
over the storage time (28 d) at 4 C were studied. According to the results, HPY showed low
syneresis, high firmness, and moderate viscosity. These findings reveal the potential application of HP
technology in the production of yoghurts with high-protein content. [--]
Materias
High protein,
Yoghurt
Editor
Elsevier
Publicado en
International Dairy Journal 148 (2024) 105794
Departamento
Universidad Pública de Navarra. Departamento de Agronomía, Biotecnología y Alimentación /
Nafarroako Unibertsitate Publikoa. Agronomia, Bioteknologia eta Elikadura Saila /
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Versión del editor
Entidades Financiadoras
This work was supported by the Government of Navarra (Servicio de Innovacion del Departamento de Desarrollo Economico del Gobierno de Navarra) through the project OPTICASEINAPPLY(expedient number 0011-1365-2017-000173).
The authors would like to thank the Public University of Navarra (Predoctoral grant Res. 1385/2017), Government of Navarra
(Mobility grant nº: 0011-35642021-000015) and Erasmus+ for the
financial support granted to Arantza Garcia. Open access funding
provided by Public University of Navarra.