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Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine m...

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Autores principales: Boukria, Oumayma, El Hadrami, El Mestafa, Sameen, Aysha, Sahar, Amna, Khan, Sipper, Safarov, Jasur, Sultanova, Shakhnoza, Leriche, Françoise, Aït-Kaddour, Abderrahmane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700313/
https://www.ncbi.nlm.nih.gov/pubmed/33238624
http://dx.doi.org/10.3390/foods9111722
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author Boukria, Oumayma
El Hadrami, El Mestafa
Sameen, Aysha
Sahar, Amna
Khan, Sipper
Safarov, Jasur
Sultanova, Shakhnoza
Leriche, Françoise
Aït-Kaddour, Abderrahmane
author_facet Boukria, Oumayma
El Hadrami, El Mestafa
Sameen, Aysha
Sahar, Amna
Khan, Sipper
Safarov, Jasur
Sultanova, Shakhnoza
Leriche, Françoise
Aït-Kaddour, Abderrahmane
author_sort Boukria, Oumayma
collection PubMed
description Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.
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spelling pubmed-77003132020-11-30 Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species Boukria, Oumayma El Hadrami, El Mestafa Sameen, Aysha Sahar, Amna Khan, Sipper Safarov, Jasur Sultanova, Shakhnoza Leriche, Françoise Aït-Kaddour, Abderrahmane Foods Review Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research. MDPI 2020-11-23 /pmc/articles/PMC7700313/ /pubmed/33238624 http://dx.doi.org/10.3390/foods9111722 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Boukria, Oumayma
El Hadrami, El Mestafa
Sameen, Aysha
Sahar, Amna
Khan, Sipper
Safarov, Jasur
Sultanova, Shakhnoza
Leriche, Françoise
Aït-Kaddour, Abderrahmane
Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
title Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
title_full Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
title_fullStr Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
title_full_unstemmed Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
title_short Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
title_sort biochemical, physicochemical and sensory properties of yoghurts made from mixing milks of different mammalian species
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7700313/
https://www.ncbi.nlm.nih.gov/pubmed/33238624
http://dx.doi.org/10.3390/foods9111722
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