Effects of polymerized whey proteins on consistency and water-holding properties of goat's milk yogurt

Journal of Food Science

Volumn 71, Issue 1, 2006, Pages

  Li, Jiancai ^a   Guo, Mingruo ^a  

^a UNIVERSITY OF VERMONT   (United States)

Author keywords

Goat's milk; Polymerized whey proteins (PWP); Syneresis; Viscosity; Yogurt

Indexed keywords

CAPRA HIRCUS;

EID: 32444443325     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb12385.x     Document Type: Article

References (37)

1. Abrahamsen RK, Rysstad G. 1991. Fermentation of goats' milk with yogurt starter bacteria: a review. Cultured Dairy Prod J 26:20-6.
2. Alting AC, van der Meulena ET, Hugenholtz J, Visschers RW. 2004. Control of texture of cold-set gels through programmed bacterial acidification. Int Dairy J 14:323-9.
3. AOAC. 2002. Official methods of analysis of AOAC Intl. 17th ed. Gaithersburg, Md.: AOAC Intl.
4. 2+-induced gelation of pre-heated whey protein isolate. J Food Sci 58:867-71.
5. Britten M. 2002. Functional properties of whey proteins. J Dairy Sci 85(Suppl 1):51.
6. Cayot P, Fairise JF, Colas B, Lorient D, Brulé G. 2003. Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring. J Dairy Res 70:423-31.
7. de Rooij R, Potanin AA, van den Ende D, Mellema J. 1993. Steady shear viscosity of weakly aggregating polystyrene latex dispersions. J Chem Phys 99:9213-23.
8. de Wit JN. 1998. Nutritional and functional characteristics of whey proteins in food products. J Dairy Sci 81:597-608.
9. Farnsworth JP, Li J, Hendricks GM, Guo MR. 2006. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Rumin Res (Forthcoming).
10. Guo MR. 2003. Goat milk. In: Caballero B, Trugo L, Finglas P, editors. Encyclopedia of food sciences and nutrition. London: Academic Press. p 2944-9.
11. Guzman-Gonzalez M, Morais F, Ramos M, Amigo L. 1999. Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I. Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. J Sci Food Agric 79:1117-22.
12. Haenlein GFW. 1996. Status and prospects of the dairy goat industry in the United States. J Anim Sci 74:1173-81.
13. Harwalkar VR, Kalab M. 1980. Milk gel structure. XI. Electron microscopy of glucono-delta-lactone-induced skim milk gels. J Texture Stud 11:35-49.
14. Hoch G. 1997. Whey to go. Food Process 39:51-2.
15. Hudson HM, Daubert CR, Foegeding EA. 2000. Rheological and physical properties of derivitized whey protein isolate powders. J Agric Food Chem 48:3112-9.
16. Ju Z, Kilara A. 1998. Textural properties of cold-set gels induced from heat-denatured whey protein isolates. J Food Sci 63:288-92.
17. Kawamura F, Mayuzumi A, Nakamura M, Koizumi S, Kimura T, Nishiya T. 1993. Preparation and properties of acid-induced gel of whey protein. J Jpn Soc Food Sci 40:776-82.
18. Keogh MK, O'Kennedy BT. 1998. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J Food Sci 63:108-12.
19. Li J, Chen H. 2001. Whey protein gels as probiotic carriers. Presented at IFT Annual Meeting; New Orleans, La.; 2001 June 23-7. Chicago, Ill.: Institute of Food Technologists; Book of Abstracts. p 163.
20. Lucey JA. 2004. Cultured dairy products: an overview of their gelation and texture properties. Int J Dairy Technol 57:77-84.
21. Lucey JA, Singh H. 1998. Formation and physical properties of acid milk gels: a review. Food Res Int 30:529-42.
22. McClements D, Keogh M. 1995. Physical properties of cold-setting gels formed from heat-denatured whey protein isolate. J Sci Food Agric 69:7-14.
23. Modler HW, Kalab M. 1983. Microstructure of yogurt stabilized with milk proteins. J Dairy Sci 66:430-7.
24. Morr CV, Ha EYW. 1993. Whey protein concentrates and isolates: processing and functional properties. Crit Rev Food Sci Nutr 33:431-76.
25. Mottar J, Bassier A, Joniau M, Baert J. 1989. Effect of heat-induced association of whey proteins and casein micelles on yogurt texture. J Dairy Sci 72:2247-56.
26. Nakamura M, Sato K, Koizumi S. Kawachi K. 1995. Preparation and properties of salt-induced gel of whey protein. J Jpn Soc Food Sci 42:1-6.
27. Park YW. 1994a. Hypo-allergenic and therapeutic significance of goat milk. Small Rumin Res 14:151-9.
28. Park YW. 1994b. Nutrient and mineral composition of commercial US goat milk yogurts. Small Rumin Res 13:63-70.
29. Posecion NC, Crowe NL, Robinson AR, Asiedu SK. 2005. The development of a goat's milk yogurt. J Sci Food Agric 85:1909-13.
30. Potanin AA. 1993. On the self-consistent calculations of the viscosity of colloidal dispersions. J Colloid Interf Sci 156:143-52.
31. Ramaswamy HS, Basak S. 1991. Rheology of stirred yogurts. J Texture Stud 22:231-41.
32. Sato K, Nakamura M, Koizumi S, Kawachi K. 1995. Changes in hydrophobicity and SH content on salt-induced gelation of whey protein. J Jpn Soc Food Sci 42:7-13.
33. Sawyer WH. 1969. Complex between β-lactoglobulin and κ-casein. A review. J Dairy Sci 52:1347-55.
34. Schellhaass SM, Morris HA. 1985. Rheological and scanning electron microscopic examination of skim milk gels obtained by fermenting with ropy and non-ropy strains of lactic acid bacteria. Food Microstruct 4:279-87.
35. Schorsch C, Wilkins DK, Jones MG, Norton IT. 2001. Gelation of casein-whey mixtures: effect of heating whey proteins alone or in the presence of casein micelles. J Dairy Res 68:471-81.
36. Vardhanabhuti B, Foegeding EA, McGuffy MK, Daubert CR, Swaisgood HE. 2001. Gelation properties of dispersions containing polymerized and native whey protein isolate. Food Hydrocolloids 15:165-75.
37. Walstra P, Jenness R, Badings HT. 1984. Dairy chemistry and physics. New York: John Wiley & Sons. 467 p.