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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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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. |
format | Online Article Text |
id | pubmed-7700313 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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