TY - JOUR
T1 - Effect of added bovine casein and whey protein on the quality of camel and bovine milk yoghurts
AU - Sobti, Bhawna
AU - Teneiji, Hajer A.A.Al
AU - Kamal-Eldin, Afaf
N1 - Funding Information:
PhD student Huda Mohamed is thanked for the determination of endogenous casein and whey proteins in the milk powders used in this research. We thank BSc students Huda Alketbi, Muna Almeheiri, and Aysha Al Shamisi for technical assistance. The research was supported by UAEU funding for the UPAR project
Funding Information:
PhD student Huda Mohamed is thanked for the determination of endogenous casein and whey proteins in the milk powders used in this research. We thank BSc students Huda Alketbi, Muna Almeheiri, and Aysha Al Shamisi for technical assistance. The research was supported by UAEU funding for the UPAR project "Characterization of Camel Milk Proteins" (31F077, 2015).
Publisher Copyright:
© 2019 United Arab Emirates University.
PY - 2019/10/1
Y1 - 2019/10/1
N2 - The aim of this study is to evaluate the effect of fortification of camel milk (CM) and bovine milk (BM) with 1-4% of bovine casein (CN) and/or whey protein (WP) on the quality of yoghurts after 12 hours of fermentation. Response surface methodology was used to design the experiment. Yoghurts were evaluated for pH, acidity, hardness and rheology. The results revealed that addition of WP and CN significantly improved the hardness (p<0.000), and the rheological properties; storage modulus (G', p<0.005), and loss modulus (G", p<0.005), viscosity (p<0.005) and tan δ (G''/G', p<0.05) of CM yoghurts. Both types of yoghurts attained highest viscosity, G' and G" values at highest level of WP (4%) and intermediate level of CN (2.5%) while increased CN ratio showed negative effects on yoghurts rheology. It can be concluded that the amount of total proteins as well as altering CN-to-WP ratio are important for the formation of strong gel network and the production of good quality set yoghurts.
AB - The aim of this study is to evaluate the effect of fortification of camel milk (CM) and bovine milk (BM) with 1-4% of bovine casein (CN) and/or whey protein (WP) on the quality of yoghurts after 12 hours of fermentation. Response surface methodology was used to design the experiment. Yoghurts were evaluated for pH, acidity, hardness and rheology. The results revealed that addition of WP and CN significantly improved the hardness (p<0.000), and the rheological properties; storage modulus (G', p<0.005), and loss modulus (G", p<0.005), viscosity (p<0.005) and tan δ (G''/G', p<0.05) of CM yoghurts. Both types of yoghurts attained highest viscosity, G' and G" values at highest level of WP (4%) and intermediate level of CN (2.5%) while increased CN ratio showed negative effects on yoghurts rheology. It can be concluded that the amount of total proteins as well as altering CN-to-WP ratio are important for the formation of strong gel network and the production of good quality set yoghurts.
KW - Bovine milk
KW - Camel milk
KW - Rheology
KW - Texture
KW - Yoghurt
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U2 - 10.9755/ejfa.2019.v31.i10.2022
DO - 10.9755/ejfa.2019.v31.i10.2022
M3 - Article
AN - SCOPUS:85081689754
SN - 2079-052X
VL - 31
SP - 804
EP - 811
JO - Emirates Journal of Food and Agriculture
JF - Emirates Journal of Food and Agriculture
IS - 10
ER -