Development of probiotic yoghurts with high protein content by ultrafiltration

Zacarchenco, 2017 Chen, 2017, Role of lactic acid bacteria on the yogurt flavour: a review, Int. J. Food Prop., 20, S316, 10.1080/10942912.2017.1295988 World Health Organization Narvhus, 2022 Trachoo, 2002, Yogurt : the fermented milk, J. Sci. Technol., 24, 727 Lee, 2010, Formation and physical properties of yogurt, Asian-Australasian, J. Anim. Sci., 23, 1127 Farag, 2022, The chemical composition, production technology, authentication, and QC analysis of dried milk, Int. Dairy J., 10.1016/j.idairyj.2022.105407 van Lieshout, 2020, How processing may affect milk protein digestion and overall physiological outcomes: a systematic review, Crit. Rev. Food Sci. Nutr., 60, 2422, 10.1080/10408398.2019.1646703 Jørgensen, 2019, Processing of high-protein yoghurt – a review, Int. Dairy J., 88, 42, 10.1016/j.idairyj.2018.08.002 Lima, 2006, Efeito da adição de diferentes tipos e concentrações de sólidos nas características sensoriais de iogurte tipo firme, Rev. Bras. Prod. Agroindustriais., 8 Tripathi, 2014, Probiotic functional foods: survival of probiotics during processing and storage, J. Funct. Foods, 9, 10.1016/j.jff.2014.04.030 Lourens-Hattingh, 2001, Yogurt as probiotic carrier food, Int. Dairy J., 11, 1, 10.1016/S0958-6946(01)00036-X Hill, 2014, Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic, Nat. Rev. Gastroenterol. Hepatol., 11, 10.1038/nrgastro.2014.66 Pena, 2021, Probiotic fermented milk with high content of polyphenols: study of viability and bioaccessibility after simulated digestion, Int. J. Dairy Technol., 74, 10.1111/1471-0307.12735 Mantovani, 2020, Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions?, J. Sci. Food Agric., 100, 10.1002/jsfa.9988 Kumar, 2016, Development of antioxidant rich fruit supplemented probiotic yogurts using free and microencapsulated Lactobacillus rhamnosus culture, J. Food Sci. Technol., 53, 10.1007/s13197-015-1997-7 Illupapalayam, 2014, Consumer acceptability and antioxidant potential of probiotic-yogurt with spices, LWT Food Sci. Technol., 55, 255, 10.1016/j.lwt.2013.09.025 Latimer, 2012 Bugner, 1992, Determination of mono- and disaccharides in foods by Interlaboratory study: quantitation of bias components for liquid chromatography, J. AOAC Int., 75, 10.1093/jaoac/75.3.443 Bligh, 1959, A rapid method of total lipid extraction and purification, Can. J. Biochem. Physiol., 37, 10.1139/y59-099 White, 1986, An evaluation of the waters Pico-tag system for the amino-acid analysis of food materials, J. Autom. Chem., 8, 10.1155/S1463924686000330 Hagen, 1993, Precolumn phenylisothiocyanate derivatization and liquid chromatography of free amino acids in biological samples, Food Chem., 46, 10.1016/0308-8146(93)90127-2 BRASIL, 2006 Roos, 1970, Analysis of fruit juice by atomic absorption spectrophotometry. II.—direct determination of several major and trace metals, J. Sci. Food Agric., 21, 10.1002/jsfa.2740210115 Silva, 2010, Estudo da viabilidade tecnológica da aplicação de coacervado de proteínas de soro de leite com carboximetil celulose em iogurte probiótico, Brazilian J. Food Technol., 13, 10.4260/BJFT2010130100005 Senaka Ranadheera, 2012, Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk, Food Chem., 135, 10.1016/j.foodchem.2012.06.025 Narayana, 2013, Quality of cow milk plain set yogurt as affected by ultrafiltration process, Trop. Agric. Res. Ext., 16, 74, 10.4038/tare.v16i3.5279 The International Organization for Standardization, 2005 The International Organization for Standardization, 2006 Frank, 2004, Tests for groups of microorganisms, Stand. Methods Exam. Dairy Prod., 10.2105/9780875530024ch08 International Dairy Federation, 2007 BRASIL, Agência Nacional de Vigilância Sanitária., 2011, Resolução RDC no 12, de 02/01/2011. Regulamento técnico sobre padrões microbiológicos para alimentos, Diário Of. Da República Fed. Do Bras. BRASIL, 2007 Moh, 2017, Seasonal microbial conditions of locally made yoghurt (Shalom) marketed in some regions of Cameroon, Int. J. Food Sci., 2017, 10.1155/2017/5839278 Moineau-Jean, 2017, Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration, Int. Dairy J., 72, 10.1016/j.idairyj.2017.04.002 Kim, 2018, Buffering capacity of dairy powders and their effect on yoghurt quality, Korean J. Food Sci. Anim. Resour., 38, 273 Valencia, 2018, Effect of ultrafiltration of milk prior to fermentation on mass balance and process efficiency in Greek-style yogurt manufacture, Foods., 7 dos Silva, 2021, Physicochemical and sensory evaluation of Greek style yoghurt with bovine colostrum, Food Sci. Technol., 1 Moineau-Jean, 2020, Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt, Int. Dairy J., 105, 10.1016/j.idairyj.2020.104662 Uduwerella, 2018, Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing, Int. J. Dairy Technol., 71, 10.1111/1471-0307.12393 Tarakci, 2011, The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage, Int. J. Dairy Technol., 64, 10.1111/j.1471-0307.2010.00636.x Januário, 2017, Probiotic yoghurt flavored with organic beet with carrot, cassava, sweet potato or corn juice: physicochemical and texture evaluation, probiotic viability and acceptance, Int. Food Res. J., 24 Korbekandi, 2015, Evaluation of probiotic yoghurt produced by Lactobacillus paracasei ssp. tolerans, J. Food Biosci. Technol., 5 Deshwal, 2021, Review on factors affecting and control of post-acidification in yoghurt and related products, Trends Food Sci. Technol., 109, 10.1016/j.tifs.2021.01.057 Sah, 2015, Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel, J. Dairy Sci., 98, 10.3168/jds.2015-9450 Pellegrino, 2022 Aalaei, 2016, Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine, LWT Food Sci. Technol., 73, 675, 10.1016/j.lwt.2016.07.011 Donkor, 2007, Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk, Lait., 87, 10.1051/lait:2006023 Nyanzi, 2021, Invited review: probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects, J. Dairy Sci., 104, 10.3168/jds.2020-19116 Abd El-Fattah, 2018, Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health, LWT., 98, 10.1016/j.lwt.2018.09.022 Zhou, 2019, Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage, J. Dairy Sci., 102 Elfahri, 2016, Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains, J. Dairy Sci., 99, 10.3168/jds.2015-10160 Meybodi, 2020, Probiotic viability in yoghurt: a review of influential factors, Int. Dairy J., 109, 10.1016/j.idairyj.2020.104793 South Africa Department of Agriculture Forestry and Fisheries, 1990 Mani-López, 2014, Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria, J. Dairy Sci., 97, 10.3168/jds.2013-7551 Donkor, 2006, Effect of acidification on the activity of probiotics in yoghurt during cold storage, Int. Dairy J., 16, 10.1016/j.idairyj.2005.10.008 Dönmez, 2017, Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders, J. Dairy Sci., 100, 10.3168/jds.2016-11262 Bierzuńska, 2019, Storage stability of texture and sensory properties of yogurt with the addition of polymerized whey proteins, Foods., 8, 10.3390/foods8110548 Arab, 2022, A comprehensive review on yogurt syneresis: effect of processing conditions and added additives, J. Food Sci. Technol., 10.1007/s13197-022-05403-6 Kpodo, 2014, Effect of ingredient variation on microbial acidification, susceptibility to syneresis, water holding capacity and viscosity of soy-peanut-cow Milk yoghurt, J. Nutr. Heal. Food Eng., 1 Vareltzis, 2016, Approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation, Int. J. Dairy Technol., 69, 10.1111/1471-0307.12238 Moineau-Jean, 2019, Effect of Greek-style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage, Int. Dairy J., 93, 10.1016/j.idairyj.2019.02.003 Akalin, 2012, Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate, J. Dairy Sci., 95, 10.3168/jds.2011-5297 Tamime, 2007