Milk from different species on physicochemical and microstructural yoghurt properties

Vianna, Felipe Santana; Canto, Anna Carolina Vilhena da Cruz Silva; Costa-Lima, Bruno; Salim, Ana Paula; Balthazar, Celso Fasura; Costa, Marion Pereira; Panzenhagen, Pedro; Rachid, Rachel; Franco, Robson Maia; Adam Conte-Junior, Carlos; Silva, Adriana Cristina de Oliveira

doi:10.1590/0103-8478cr20180522

Acessibilidade / Reportar erro

Brasil
SciELO.org - Rede SciELO
Blog SciELO em Perspectiva

Abrir menu

Brasil

Español English

Ciência Rural

Submissão de manuscritos
Sobre o periódico
Corpo Editorial
Instruções aos autores
Contato

sumário « anterior atual seguinte »

Resumo (Inglês)
Resumo (Português)

Texto (Inglês)

Download PDF (Inglês)

Compartilhe

Compartilhe
E-mail
Facebook
Twitter
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley

Sumário

Compartilhe
E-mail
Facebook
Twitter
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley

Resumo (Inglês)
Resumo (Português)

Texto (Inglês)

Download PDF (Inglês)

FOOD TECHNOLOGY • Cienc. Rural 49 (6) • 2019 • https://doi.org/10.1590/0103-8478cr20180522 copy

Milk from different species on physicochemical and microstructural yoghurt properties

Influência do leite de diferentes espécies nas propriedades físico-químicas e micro estruturais do iogurte

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of pores, which exhibited greater size heterogeneity than SY. Therefore, based on the evaluated physicochemical and microstructural properties of yoghurt, SY demonstrated the most desirable parameter values for dairy industry representing an alternative substitution for cow’s milk yogurt.

Key words:
fermented products; texture; microstructure; sheep milk; goat milk

Authorship

Felipe Santana Vianna

Departamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, RJ, Brasil.Universidade Federal Fluminense (UFF)BrazilNiterói, RJ, BrazilDepartamento de Tecnologia de Alimentos, Faculdade de Veterinária, Universidade Federal Fluminense (UFF), Niterói, RJ, Brasil.

Anna Carolina Vilhena da Cruz Silva Canto

Bruno Costa-Lima

http://orcid.org/0000-0002-9326-1159

Ana Paula Salim

http://orcid.org/0000-0001-9513-122X

Celso Fasura Balthazar

Marion Pereira Costa

http://orcid.org/0000-0002-3003-6763

Pedro Panzenhagen

http://orcid.org/0000-0002-7287-2663

Rachel Rachid

Centro de Ciências da Saúde, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brasil.Universidade Federal do Rio de Janeiro (UFRJ)BrazilRio de Janeiro, RJ, BrazilCentro de Ciências da Saúde, Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brasil.

Robson Maia Franco

http://orcid.org/0000-0003-0003-2961

Carlos Adam Conte-Junior^*E-mail: carlosconte@id.uff.br. *Corresponding author

Programa de Pós-graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), 21949-900, Rio de Janeiro, RJ, Brasil. Universidade Federal do Rio de Janeiro (UFRJ)BrazilRio de Janeiro, RJ, BrazilPrograma de Pós-graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro (UFRJ), 21949-900, Rio de Janeiro, RJ, Brasil.

http://orcid.org/0000-0001-6133-5080

Adriana Cristina de Oliveira Silva

http://orcid.org/0000-0002-0610-2476

E-mail: carlosconte@id.uff.br. ^*Corresponding author

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (2)
Tables (5)

Thumbnail

Figure 1
Scanning electron microscopy (SEM) micrographs of yoghurts manufactured with sheep milk (A), cow milk (B) and goat milk (C). Bar = 50 µm. v, void space; cs, casein, lp, lipid.

Thumbnail

Figure 2
Scanning electron microscopy (SEM) micrographs of yoghurts produced with sheep milk (a), cow milk (b) and goat milk (c). Bar=20 µm. St, Streptococcus thermophilus; Lb, Lactobacillus delbrueckii ssp. bulgaricus; v, void space; cs, casein, lp, lipid.

Thumbnail

Table 1
Bacteria count in the 1^th and 28^th day of storage period of yoghurts manufactured utilizing milk from different species

Thumbnail

Table 2
Proximate composition of yoghurts manufactured utilizing milk from different species.

Thumbnail

Table 3
Carbohydrates and organic acids content values of yoghurts manufactured utilizing milk from different species.

Thumbnail

Table 4
Values of pH and titratable acidity of yoghurts manufactured utilizing milk from different species.

Thumbnail

Table 5
Textural properties of yoghurts manufactured utilizing milk from different species.

Figure 1 Scanning electron microscopy (SEM) micrographs of yoghurts manufactured with sheep milk (A), cow milk (B) and goat milk (C). Bar = 50 µm. v, void space; cs, casein, lp, lipid.

Figure 2 Scanning electron microscopy (SEM) micrographs of yoghurts produced with sheep milk (a), cow milk (b) and goat milk (c). Bar=20 µm. St, Streptococcus thermophilus; Lb, Lactobacillus delbrueckii ssp. bulgaricus; v, void space; cs, casein, lp, lipid.

Table 1 Bacteria count in the 1^th and 28^th day of storage period of yoghurts manufactured utilizing milk from different species

	-------------Bacteria count (log CFU/g)---------
	Streptococcus thermophilus			Lb. delbrueckii ssp. bulgaricus
Treatments^*	1^th day	28^th day	1^th day	28^th day
SY	13.78	9.22	10.53	7.00
CY	13.83	10.02	12.22	8.15
GY	12.99	9.78	11.78	7.00

^*Treatments: sheep milk yoghurt (SY); cow milk yoghurt (CY); goat milk yoghurt (GY).

Table 2 Proximate composition of yoghurts manufactured utilizing milk from different species.

Treatments^*	-----------------------------------------------Proximate composition (%)------------------------------------------------
	Total solids	Protein	Lipid	Ash
SY	19.48 ± 0.00^a	5.32 ± 0.00^a	6.08 ± 0.00^a	1.03 ± 0.00^a
CY	14.49 ± 0.04^b	3.89 ± 0.01^b	4.39 ± 0.01^b	0.78 ± 0.00^a
GY	12.51 ± 0.00^b	3.16 ± 0.00^b	3.44 ± 0.00^b	0.77 ± 0.00^a

^*Treatments: sheep milk yoghurt (SY); cow milk yoghurt (CY); goat milk yoghurt (GY).
Results (n=6) are expressed as the mean ± standard deviation.
Means without common superscripts (a-b) in a column are different (P<0.05).

Table 3 Carbohydrates and organic acids content values of yoghurts manufactured utilizing milk from different species.

Molecules (mg/mL)		--------------------------------------------------------Storage days-----------------------------------------------------
	^*(T)	1	7	14	21	28
Lactose	SY	48.66 ± 0.78^bA	46.90 ± 0.55^aA	45.39 ± 0.87^aA	44.84 ± 0.93^aA	44.16 ± 1.85^aA
	CY	54.20 ± 0.79^aA	48.50 ± 0.37^aAB	44.34 ± 1.82^aB	43.12 ± 3.02^aB	43.08 ± 0.14^aB
	GY	52.73 ± 0.49^aA	50.62 ± 0.46^aA	42.84 ± 0.20^aB	42.88 ± 2.46^aB	43.10 ± 0.41^aB
Galactose	SY	6.17 ± 0.15^aA	6.40 ± 0.69^aA	6.72 ± 1.16^aA	6.45 ± 0.08^aA	6.66 ± 0.43^aA
	CY	5.05 ± 0.59^bB	5.79 ± 0.17^aAB	5.81 ± 0.14^aAB	5.70 ± 0.38^aAB	5.87 ± 0.09^aA
	GY	4.82 ± 0.20^bB	5.27 ± 0.46^aAB	5.67 ± 0.08^aAB	5.81 ± 0.81^aAB	6.69 ± 0.43^aA
Glucose	SY	0.23 ± 0.00^bA	0.13 ± 0.03^aA	ND	ND	ND
	CY	0.54 ± 0.00^a	ND	ND	ND	ND
	GY	0.09 ± 0.00^cAB	0.20 ± 0.03^aA	ND	0.05 ± 0.02^B	ND
Lactic acid	SY	17.00 ± 0.16^aC	17.41 ± 0.01^abC	18.20 ± 0.13^aB	20.50 ± 0.00^bA	20.54 ± 0.04^bA
	CY	14.85 ± 0.23^bC	16.21 ± 0.97^bBC	16.25 ± 0.03^bBC	16.86 ± 0.02^cAB	18.38 ± 0.18^cA
	GY	17.26 ± 0.06^aD	18.74 ± 1.84^aC	18.83± 0.23^aC	21.45 ± 0.13^aB	22.95 ± 0.04^aA
Citric acid	SY	7.02 ± 0.06^aC	8.10 ± 0.25^aAB	7.78 ± 0.17^aB	8.15 ± 0.03^aAB	8.42 ± 0.04^aA
	CY	5.57 ± 0.06^bB	6.63 ± 0.08^bAB	7.14 ± 0.42^aA	6.89 ± 0.58^abA	7.10 ± 0.01^bA
	GY	5.16 ± 0.00^cA	5.55 ± 0.10^cA	6.05 ± 0.86^aA	6.51 ± 0.33^bA	6.66 ± 0.07^cA
Formic acid	SY	5.75 ± 0.08^aA	7.09 ± 0.00^aA	6.58 ± 0.27^aA	6.77 ± 0.73^aA	6.93 ± 0.00^aA
	CY	5.19 ± 0.08^bB	6.05 ± 0.09^bA	6.05 ± 0.01^aA	5.81 ± 0.19^aA	6.04 ± 0.18^bA
	GY	3.53 ± 0.02^cA	3.58 ± 0.17^cA	3.54 ± 0.05^bA	3.88 ± 0.18^bA	3.89 ± 0.15^cA

^*(T) = Treatments: sheep milk yoghurt (SY); cow milk yoghurt (CY); goat milk yoghurt (GY).
#ND = not detected.
Results (n = 6) are expressed as the mean ± standard deviation.
Means without common superscripts (A-D) in a row are different (P<0.05).
Means without common superscripts (a-c) in a column within a molecule are different (P<0.05).

Table 4 Values of pH and titratable acidity of yoghurts manufactured utilizing milk from different species.

---------------------------------------------------------------------------Storage days--------------------------------------------------------------------------
Parameters	^*(T)	1	7	14	21	28
--------------------------------------------------------------------------------pH----------------------------------------------------------------------------------
	SY	4.66 ± 0.03^aA	4.59 ± 0.08^aA	4.54 ± 0.08^aA	4.51 ± 0.07^aA	4.50 ± 0.06^aA
	CY	4.56 ± 0.09^aA	4.49 ± 0.09^aAB	4.46 ± 0.08^aAB	4.45 ± 0.07^aAB	4.42 ± 0.07^aB
	GY	4.62 ± 0.08^aA	4.59 ± 0.09^aA	4.54 ± 0.06^aA	4.51 ± 0.06^aA	4.48 ± 0.08^aA
------------------------------------------------------------------------Titratable acidity (%)-------------------------------------------------------------------
	SY	0.92 ± 0.00^aC	0.96 ± 0.00^aBC	0.99 ± 0.00^aB	1.01 ± 0.00^aAB	1.05 ± 0.00^aA
	CY	0.70 ± 0.00^bA	0.73 ± 0.00^bA	0.74 ± 0.00^bA	0.76 ± 0.00^bA	0.78 ± 0.00^bA
	GY	0.72 ± 0.00^bA	0.74 ± 0.00^bA	0.76 ± 0.00^bA	0.77 ± 0.00^bA	0.80 ± 0.00^bA

^*(T) = Treatments: sheep milk yoghurt (SY); cow milk yoghurt (CY); goat milk yoghurt (GY).
Results (n = 6) are expressed as the mean ± standard deviation.
Means without common superscripts (A-C) in a row are different (P<0.05).
Means without common superscripts (a-b) in a column within a parameter are different (P<0.05).

Table 5 Textural properties of yoghurts manufactured utilizing milk from different species.

----------------------------------------------------------------------------Storage days-------------------------------------------------------------------------
Parameters	^*(T)	1	14	28
------------------------------------------------------------------------Firmness (g)----------------------------------------------------------------------
	SY	7.66 ± 0.80^aA	7.70 ± 0.27^aA	8.02 ± 0.46^aA
	CY	2.18 ± 0.23^bA	2.12 ± 0.00^bA	1.97 ± 0.22^bA
	GY	0.70 ± 0.03^bA	0.44 ± 0.00^cB	0.43 ± 0.03^cB
--------------------------------------------------------------------Apparent Viscosity (mPa·s)-------------------------------------------------------------
	SY	785.52 ± 3.46^aA	779.85 ± 1.63^aA	777.47 ± 2.58^aA
	CY	721.45 ± 23.36^aA	675.43 ± 13.97^bA	650.65 ± 45.00^bA
	GY	223.60 ± 15.70^bA	214.45 ± 17.18^cA	199.03 ± 10.15^cA
------------------------------------------------------------------------------WHC ^# (%)-------------------------------------------------------------------------
	SY	94.51 ± 0.02^aA	94.56 ± 0.01^aA	93.66 ±0.00^aA
	CY	69.82 ± 0.02^bA	68.99 ± 0.04^bA	66.98 ±0.02^bA
	GY	56.71 ± 0.03^cA	54.03 ± 0.05^cA	53.45 ±0.01^cA
-----------------------------------------------------------------------------Syneresis (%)-----------------------------------------------------------------------
	SY	11.21 ± 0.00^cA	11.25 ± 0.00^cA	11.26 ± 0.00^cA
	CY	35.57 ± 0.02^bA	38.26 ± 0.01^bA	39.10 ± 0.00^bA
	GY	44.35 ± 0.01^aA	50.14 ± 0.03^aA	51.18 ± 0.02^aA

^*(T) = Treatments: sheep milk yoghurt (SY); cow milk yoghurt (CY); goat milk yoghurt (GY).
^# Water-Holding Capacity.
Results (n = 6) are expressed as the mean ± standard deviation.
Means without common superscripts (A-B) in a row are different (P<0.05).
Means without common superscripts (a-c) in a column within a parameter are different (P<0.05).

How to cite

copy

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

Acompanhe os números deste periódico no seu leitor de RSS

Versão para download de PDF

PDF

Inglês

Versões e tradução automática

Versão original do texto

English

Tradução automática

Google Translator
Microsoft Translator

Como citar

RIS

BIBTEX

Outros formatos de citação e exportação:

SciELO - Scientific Electronic Library Online
Rua Dr. Diogo de Faria, 1087 – 9º andar – Vila Clementino 04037-003 São Paulo/SP - Brasil
E-mail: scielo@scielo.org

Leia a Declaração de Acesso Aberto

Métricas

Milk from different species on physicochemical and microstructural yoghurt properties

PlumX

Mensagem

[1] E-mail: carlosconte@id.uff.br. ^*Corresponding author