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Algae have attracted the attention of researchers and consumers due to their health‐promoting bioactive compounds. In addition, the high content of polysaccharides may confer important technological properties when included in foods with high moisture content, such as fresh cheese. In this study, two dried algae species—Fucus spiralis and Petalonia binghamiae, were added to fresh cheese to improve its functional properties. Syneresis was evaluated by water holding capacity (WHC) and measurement of weight loss of the cheeses during storage at 4°C. Cheeses were also analysed for antioxidant activity, composition, and organoleptic properties. The addition of dried seaweed significantly reduced the weight loss of fresh cheese during storage (p < 0.05), which is normally associated with a loss of sensory properties. A significant increase (p < 0.05) in antioxidant activity was also observed in the cheeses with the addition of both algae. Except for the cheese with the addition of F. spiralis (1 g/100 g), the chemical composition did not change (p > 0.05) when the algae were added to the cheeses. Cheese with the addition of dried F. spiralis showed the best results in the sensory tests, consumer preference, and purchase intention. [ABSTRACT FROM AUTHOR]

The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented Indian dessert from cow milk. On the basis of sensory evaluation, it was determined that the most favorable shrikhand was prepared using milk with 1.5% fat and replacing 60% of the sugar with stevia. Additionally, the incorporation of carrot pulp at a 20% level was identified as the optimal choice. This carrot pulp-enriched shrikhand was further assessed for its physico-chemical attributes such as pH, thiobarbituric acid reacting substances (TBARS) value and water activity, microbiological quality (including total plate count, coliform, psychrophilic, yeast and mold counts), and sensory characteristics over a 9-day period, with evaluations at intervals of three days (0, 3, 6, and 9 days), and then it was compared with the control. Although the mean TBARS values showed an increasing trend, the values of carrot pulp treated shrikhand (0.497 mg manolaldehyde/kg) was significantly (p < 0.05) lower than control (0.582 mg manolaldehyde/kg) samples during the 9 days storage period. Further, the sensory evaluation results of shrikhand with carrot pulp exhibited significantly higher (p < 0.05) mean scores for color, appearance, and overall acceptability. The microbiological quality parameters of both products (control and treated) remained within permissible limits, when stored under refrigerated conditions for up to 9 days. In conclusion, shrikhand with 20% carrot pulp is recommended due to its ability to add value to the product by enhancing its functional properties and overall acceptability. [ABSTRACT FROM AUTHOR]

This study aims to enrich Turkish white cheese with blueberry powder, owing to its exceptional bioactive properties, to enhance its functionality. Five cheese samples were prepared by adding different concentrations [0 (control), 0.5, 1, 1.5, 2%] of blueberry powder to the cheese curd. The cheese samples were ripened in vacuum packages for 90 days at 7±1°C. The pH, dry matter, salt, fat, total protein, titration acidity, water-soluble nitrogen, ripening index, electrophoretic casein fractions, color and sensory analyses were performed on the 3rd, 30th, 60th, and 90th days of ripening period. The data obtained were compared in terms of cheese types and ripening times. The addition of blueberry powder to cheese curd and the storage time affected the pH values significantly (p<0.05). Similarly, the addition of blueberry increased the titratable acidity values of white cheese and the differences in acidity between cheese samples were found to be significant (p<0.05). The highest decrease in the amount of asi-casein was recorded in C2 (1% blueberry added cheese) samples and the least decrease was in the control group cheeses. Color analysis indicated that the L value was reduced with increasing concentrations of blueberry addition because of darkening. In conclusion, blueberry added Turkish white cheese could be produced as an alternative dairy product with acceptable sensory properties. [ABSTRACT FROM AUTHOR]

This study aimed to develop a Halloumi cheese using cow's milk and fortify it with garlic and pepper to evaluate its physicochemical, microbiological, and sensory properties. The developed Halloumi cheese showed a significant increase (p < 0.05) in its total solids, protein, fat, and ash contents, and a significant decrease (p < 0.05) in moisture and pH during a 35-day storage period. The textural properties of the cheese were significantly affected (p < 0.05) by the storage period. The microbiological shelf life of the Halloumi cheese was 21 days in refrigerated conditions. In sensory evaluation, the cheese fortified with the spice powder mixture received higher consumer acceptance than nonfortified Halloumi cheese. [ABSTRACT FROM AUTHOR]

Gulab Jamun is an Indian traditional sweet made with dhap variety of khoa and maida. This study is aimed at utilising dairy by-products like ghee residue and buttermilk powder in the development Gulab Jamun, whereby increasing the biological value of the sweet and aimed at effective reduction of dairy waste. Computation of the optimised solution was done using these three variables namely, ghee residue, maida and sweet cream buttermilk powder (SCBMP) and five responses consisting of sensory characteristics (flavour, body and texture, colour and appearance, sweetness and overall acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained as ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, at 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. [ABSTRACT FROM AUTHOR]

Soy yogurt is plant-based dairy of great nutritional interest that is widely accepted in developing countries as a milk alternative. Poor stability has been an urgent problem to solve of soy yogurt products over past several years. The present study aimed to construct multiple network composite gel by adding low acyl gellan gum (LAG) to improve the stability. The effect of addition of LAG on property of soy yogurt was investigated by determining water holding capacity, texture, rheology, particle size, and zeta potential. The results showed that water holding capacity was significantly higher than control. The soy yogurt with 0.1% LAG had a stable gel network with much gel strength and viscosity, and strengthened interaction between complex gel. The addition of LAG increased the particle size and decreased zeta potential. Furthermore, sensory properties were acceptable. Therefore, during industrial production, LAG could act as an appropriate stabilizer to inhibit poor body and bring more desirable sensory characteristics of soy yogurt. [ABSTRACT FROM AUTHOR]

Yogurt is considered as one of the most widespread dairy products in the world, and is of great importance. That's why many studies are dedicated to production of yoghurt acceptable to the consumer. This study aimed at the use of oats in the yogurt industry and extent to which it affects its properties. Yogurt was produced in the dairy plant of the Department of Food Sciences/College of Agriculture/ University of Mosul, where it was divided into 4 variations, represented by the control sample (T) and (T1, T2 and T3) in which the oat powder was added in the rates of 0.5, 1 and 2% respectively. The milk was heated to 85 °C at 15 min., then cooled to 42 °C, vaccinated by 3% of the cultures (Streptococcus thermophilus, Lactobacillus bulgaricus) was incubated at 42 °C until clotting. Chemical composition of yogurt was determined by following methods: total solids - 1 g from the sample was dryed at 105 °C; ash - 2 g of the sample was burned in the muffle furnace at 550 °C; protein - was determined by Kjeldahl method; fat - by Kerber method; acidity - by the titration; and fibre by treating the sample with H2SO4, and then with NaOH. The rheological qualities were measured too: the viscosity was estimated using a RVDVE, and syneresis by the discharge test. In addition, the content of the bacteria (total bacteria count, coliform bacteria, yeasts, and molds) was determined by classical methods. Also, experienced panelists performed sensory evaluation: 60% flavor, 30% texture, and 10% overall appearance. All measurements were performed at 1 and 14 days of storage. The results of the chemical analysis showed an increase in the proportion of total solids for oat-added yogurt samples (T1, T2, and T3) with 14.77%, 15.25% and 16.17%, respectively, while the comparison sample (T) was 14.34% at 1 day of storage, while after increasing the storage period to 14 days, the highest oat-added yogurt sample (T3) reached 18.02%. Ash ratio increased by increasing the percentage of oatmeal addition and increased storage time, reaching 0.54, 0.57, 0.60, and 0.65 each (T, T1, T2, and T3) respectively at the 1 day of storage, while the ratio increased after 14 days of storage to reach its highest value (0.85) for the T2 sample. The protein ratio of the control sample (T) (4.35) was at one day of storage while this percentage increased to (4.57) for (T3), while storage for 14 days has increased the protein content of all treatments. The percentage of fat increased by increasing the rate of addition and storage duration; the control sample (T) 3.64% from one day of storage increased to 3.85 at 14 days of storage, while the fat ratio of the sample yogurt of added oats (2%) (T3) (3.7, 3.88) at 1, 14 days of storage, respectively. The acidity of the control sample (T) at one day of storage was 0.89, while the addition of oatmeal and storage time increased acidity until it reached 1.22 for the yogurt sample with added oats by 2% (T3) after 14 days of storage. Also, adding oatmeal to yogurt led to fibre appearance in transactions (T1, T2, T3), where the highest ash ratio for T3 was 0.32%. While the rheological properties of yogurt indicated an increase in viscosity to the samples of yogurt added to oatmeal, this viscosity increased by increasing the rate of oatmeal addition to: 3,415, 3,796, 4,180 and 4,532 cP, each for (T, T1, T2, and T3) respectively, were at 1 day of storage. Also, the viscosity increased at 14 days of storage, reaching (3768, 4017, 4398, 4703 cP) each for (T, T1, T2, T3) respectively, as for the syneresis of whey for yogurt samples, the addition of oats reduced the amount of syneresis whey, where it was for the control sample (T) (17.81 mL/100 mL) and it went down to (16.12, 14.92, 13.65 mL/100 mL) for treatments (T1, T2, T3) respectively, the 14-day storage also reduced the amount syneresis of whey. The results of the microbiological analysis showed that the addition of oats to yogurt led to an increase in the total bacteria count, where the number reached: 38, 41.5, 43, and 46.5 x 106 cfu/mL for treatments: T, T1, T2, T3 respectively, while no growth of yeast, molds, and coliform bacteria was detected. Finally, the results of the sensory assessment of yogurt showed that the addition of oats improved the sensory properties of yogurt, where the overall evaluation where the total value (Flavour, Body and Texture and Appearance), (86.16, 89.66, 90.66 and 92.83) for treatments (T, T1, T2, T3) respectively, for one day of storage. We conclude from the findings that adding oats to yogurt has improved the resulting yogurt's chemical, rheological and sensory properties. [ABSTRACT FROM AUTHOR]

Vital amino acids, essential fatty acids, carotenoids, and vitamins are all abundant in spirulina. The purpose of the study was to assess the effects of adding spirulina to processed cheese as a source of nutrients and color. To carry out this study, the milk was processed to obtain semi-paste cheese, making three batches as follows: the control batch (Lc) cheese without the addition of spirulina, the experimental batch 1 (Lexp-1) where the addition of 0.25% spirulina and experimental group 2 (Lexp-2) where 0.50% spirulina was added. For products enriched with Spirulina, we mention the fact that it was added to the milk after its pasteurization. Determinations were made on the finished product to establish the main physicochemical parameters after the cheese was kept for 30 days during maturation under specific conditions. The results obtained indicate increases in the protein level, therefore from 19.47% obtained in Lc to 19.87% in Lexp-1 and 20.27% in Lexp-2. Differences can also be noted in terms of total mineral content (ash), the value obtained for Lexp-2 being 3.32% higher than that obtained for Lc. Therefore, the results of this study highlight the fact that we can increase the nutritional value of a product, managing to come to consumers with a less conventional product. [ABSTRACT FROM AUTHOR]

The demand for functional foods is growing rapidly due to increased consumer awareness about their impact on health. In this research we investigated possibility to manufacture new fresh cheese - kombucha fresh cheese, using kombucha inoculum as a non-conventional starter culture. Fresh cheese samples were manufactured from pasteurized milk with 2.8% fat using kombucha inoculum cultivated on black tea in concentration of 100 mL/L as a starter culture and enzyme for coagulation. Chemical quality was tested in fresh cheese samples after the production using following parameters: cheese yield (Actual cheese yield (Ya)=100 x weight of cheese/(weight of milk+starter culture)), dry matter (ISO Standard No. 5534:2004) ; milk fat according to Van Gulik method (ISO Standard No. 3343:2008); total proteins (TP) (Standardization 2014); ash (A) (Standardization 2008); pH values were determined using a pH-meter (pH Spear, Eutech Instruments Oakton, England); aw values were determined using LabSwift-aw device (Novasina AG, Switzerland). Sensory analysis of the samples was performed by a panel of 10 consumers between 26 and 60 years old, selected from University staff members. Each sample was evaluated for flavour, colour, consistency appearance and taste. Sensory evaluations were was performed with the five points system (1 to 5, from dislike extremely (1) to like extremely (5)). The fermentation flow of the kombucha cheese had parabolic shape, which differs from previously determined fermentation curves in fresh cheese obtained by commercial starter culture. Cheese yield was 10.98%. Physico-chemical properties of the kombucha fresh cheese were as follows: total fat content - 36.75 g/100g, total proteins - 21.33 g/100g, ash - 0.97 g/100g and aw value - 0.97. Sensory evaluation revealed that the kombucha fresh cheese had a characteristic, distinctive mild sour, refreshing taste and conspicuous aroma. Overall, kombucha fresh cheese had acceptable values of all examined sensory properties. New type of fresh cheese using kombucha inoculum as a starter was successfully manufactured. Physicochemical quality of produced samples was adequate for cheese product. Kombucha fresh cheese had acceptable values of all examined sensory properties, which is crucial for consumers' acceptance. [ABSTRACT FROM AUTHOR]

Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally. [ABSTRACT FROM AUTHOR]

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3- butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione). [ABSTRACT FROM AUTHOR]

This study was used Gallic acid in manufacture of channa cheese as a coagulant and preservative of three concentrations (0.1, 0.2 and 0.3 mg/ml) with a control sample made of citric acid, Sample were storage for different periods, Many tests were counted including microbiological, chemicals tests and statistical analysis of sensory evaluation. Microbiological tests showed that the total count bacterial in the sample containing the highest concentration of Gallic acid (0.3mg/ml) was 1.8, free coliform bacteria, psychrophilic bacteria, mold and yeast was better than the other samples, In addition chemical tests as the percentage of protein and fat and yield was 12.75%, 8.81% and 15.2% respectively. The results revealed that there was no significant differences (p<0.01) between control and the sample containing highest concentration of Gallic acid of flavor, texture, pores, cohesiveness, bitterness except color there was signification differences (p<0.01). [ABSTRACT FROM AUTHOR]

In this study, it was aimed to reveal aroma-active compounds and sensory properties of Çökelek cheese made from milk, yogurt and Tuluk yogurt. For this purpose, aroma active compounds in Çökelek samples were determined by Gas Chromatography-Olfactometry. Furthermore, sensory properties of cheese samples were determined by Spectrum® analysis. As result, 17 identified and 2 unknown aroma active compounds were determined in Çökelek samples. Butyric acid, Furaneol® and sotolon were identified at high intensities in all cheeses. It was determined that the intensity of butyric acid was higher in Çökelek made from yogurt while the intensities of Furaneol® and sotolon were found to be higher in Çökelek made from milk. "Cooked", "Whey", "Creamy", "Rancid" "Fermented", "Yeast", "Sour", "Salty", "Sweet" and "Umami" were defined as characteristic sensory terms for Çökelek cheeses. It was determined that cooked, creamy and sweet were perceived in Çökelek made from yogurt while yeast aroma was found to be a higher in Çökelek made from Tuluk yogurt. [ABSTRACT FROM AUTHOR]

Highlights • Cows' and goats' Quark-type cheese was produced by the identical procedure. • The yield of goats' cheese was significantly lower compared to cows' cheese. • Milk type significantly influenced cheese colour and relative protein proportions. • Only the texture of cows' cheeses was significantly influenced by heat treatment. Abstract In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk subjected to 80 °C/5 min and 90 °C/5 min treatment (Cc8 and Cc9, respectively), and its analogue goats' milk cheeses (Gc8 and Gc9). Their yield and quality was evaluated one day after the production. The yields of goats' cheeses were significantly lower compared to cows' cheeses. Although the total protein content did not differ significantly between cows' and goats' cheeses, relative protein proportions were different. Heat treatment had a significant influence on major whey protein ratios, for cheeses of both milk types. The Cc9 sample had lower firmness and work of shear compared to the Cc8 sample, but there was no influence of heat treatment on the texture of goats' cheeses. All cheeses received satisfactory scores during sensory evaluation. Significantly higher L* values and Wi(Hunter) indexes were measured for Gc8 and Gc9 compared to Cc8 and Cc9. [ABSTRACT FROM AUTHOR]

What factors have led to the introduction and market growth of synthetic and substitute food products? What will be the impact of an increasing supply of these products upon the food industry's market structure, market performance, market integration and coordination, and consumer behavior? The author discusses the development and impact of synthetic and substitute food products in a broad sense, and he also includes numerous examples of specific commodities and products. [ABSTRACT FROM AUTHOR]

The article discusses the use of taste response tests in marketing research. The author notes a number of different methods employed in taste testing, including initial judging by trained experts, tests to determine the subjective response of consumers and observations of consumers taking samples over extended periods of time. According to the author, the symbols and price identifications used in the designation of samples have an effect on consumer preferences. Included are results from taste tests involving chocolate milk and cheese.

The present study introduces the potential use of mung bean (Vigna radiata) as a functional ingredient in yoghurt. Yoghurt was prepared with standardized cow's milk and green gram paste was added to the stirred yogurt at the rates of 5, 10, 15, 20 and 25% (w/w). Sensory evaluation revealed that there was a significant difference among sensory scores of yoghurt enriched with different levels of mung bean paste. The yoghurt enriched with 10% mung bean paste demonstrated the overall high sensory acceptability. Product was further evaluated for microbial and physico-chemical properties during 28 days of storage at 4°C. Titratable acidity and pH of yoghurt demonstrated similar concomitant trends. Yeast, Moulds and Coliform counts were negligible throughout the storage. Total solids, Brix and fat contents of yoghurt enriched with 10% mung bean paste were 25.94%, 21° and 3.5% respectively. Yoghurt made with 10% mung bean paste conformed to the national standards. Therefore, yoghurt enriched with mung bean paste can be considered as a novel dimension to fermented dairy products. [ABSTRACT FROM AUTHOR]

The study investigated the addition of essential oils (EO) of tumeric, ginger and cardamon (as sources of natural antioxidants ) to burfie, an Indian heat desiccated dairy dessert. Essential oil incorporation significantly (P < 0.05) increased antioxidant activity of the product. Samples with a combination of EOs had a higher antioxidant activity than with addition of individual EOs, but antioxidant activity was less (P < 0.05) than samples with addition of butylated hydroxyanisole (BHA). The addition of EOs had no significant (P > 0.05) effect on instrumental colour, textural attributes and composition of the burfi samples, but flavour was significantly affected. Clustering revealed the sample with added BHA had the best attributes followed by the sample with addition of a combination of all the EOs. The combination of EOs significantly (P < 0.05) delayed the growth of the native microbiota in the burfi. [ABSTRACT FROM AUTHOR]

Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols. [ABSTRACT FROM AUTHOR]

A ne\Y functional processed cheese fortified with grape seed powder (GSP) and its extract (GSE) was developed. The chemical composition, physical, microbiological properties, texture profile and sensory evaluation of prepared processed cheese were followed throughout storage period at 5°C up to 3 months. The moisture, ash, fat/dry matter (F/DM) and protein dry matter (P/DM) of supplemented processed cheeses were higher compared to control. While salt/moisture (SIM) content was lower. Addition of GSP and GSE increased the pH, SN and antioxidant activity, but decreased the TVFA values and total bacteria count (TBC) compared with control, throughout storage. Significant differences were found between treatments and control processed cheese in texture profiles. Cheese fortified with up to 0.3% GSP and GSE exhibited better appearance, texture &body and flavour. Further increase in the added ratio, significantly decreased the sensory scores compared with control. [ABSTRACT FROM AUTHOR]

This study evaluated the feasibility of incorporating curcumin‐loaded nanoemulsions (CLNE) produced by the emulsion inversion point method in pineapple ice creams to replace artificial yellow dyes. For this purpose, ice creams with formulations: A (pineapple flavour commercial mix), B (partial replacement of commercial mix by CLNE), C (complete replacement of commercial mix by CLNE) and D (complete replacement of commercial mix by nonencapsulated curcumin) were characterized. Results showed that CLNE incorporation was a feasible alternative for reducing the use of artificial dyes, as the ice creams showed similar physicochemical and rheological properties, and formulations A and B had similar sensory acceptance. [ABSTRACT FROM AUTHOR]

Milk processing conditions can exert a large influence on the quality of acid‐coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory properties. Fat‐free Ricotta was hard and whiter than reduced‐fat or full‐fat Ricotta. Ricotta produced from low‐fat and whole milk showed no differences in acceptability, indicating that fat content could be substantially reduced without impairing quality. Milk coagulation by citric acid decreased Ricotta moisture, firmness and yield, whereas calcium chloride produced a white Ricotta with desired firmness and high consumer acceptability. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the implications of analyzing texture and taste simultaneously on Temporal Dominance of Sensations (TDS) descriptions of Prato cheese. TDS tests were performed in two ways: I-panelists performed TDS tests of cheeses evaluating an attribute list with taste and texture sensations in a same session; II-TDS sessions were performed for each sensory modality. The difficulty and reliability degrees on performing the tests were assessed by the panelists; and some physico-chemical parameters were determined to compare the sensory and instrumental results. During TDS tests, simultaneous evaluations provided a higher number of significant sensations (considering both taste and texture sensations), but at lower dominance rates. Moreover, it was noted that one of the main implications of the simultaneous analysis on TDS results was the temporality differences (the time to reach the significance level, the sensation duration and the sensations sequence). However, regarding only the attributes that most characterized the samples, the results suggested a great similarity between the descriptions obtained from both TDS modalities. The simultaneous analysis implied greater difficulty in performing the tests and less reliable results according to the panelist's opinions. Moreover, the panel considered the texture evaluation more difficult than the taste evaluation. Regarding the instrumental analysis, the physico-chemical parameter intensity (amplitude) was not strongly linked to the maximum dominance rate. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos’ or cows’ milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows’ milk kefir, and the use of buffalo milk for kefir production had positive effects on the water‐holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows’ milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used. [ABSTRACT FROM AUTHOR]

The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi‐maize, maltodextrin and β‐glucan) on syneresis, sensory attributes and rheological characteristics (elastic modulus, viscous modulus, loss tangent, complex modules) of probiotic yoghurt. The results revealed that the inclusion of the prebiotic compounds into the probiotic yoghurt profoundly affected the products' syneresis, as well as the sensory and rheological characteristics of the probiotic yoghurts compared with control samples. On the whole, production of probiotic yoghurts supplemented with 1.5% Hi‐maize or 1.5% β‐glucan is strongly recommended because these additions provided products with satisfactory rheological, syneresis and sensory properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set‐type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health‐promoting properties of yoghurt. [ABSTRACT FROM AUTHOR]

Sensory evaluation is an important task for manufacturers to improve the product quality of new functional fermented milk drinks (FFMD) containing angiotensin‐converting enzyme inhibitory (ACE‐I) bioactive peptides produced during milk processing by enzymatic/mechanical hydrolysis. Herein, a fermented reconstituted skim milk (RSM) was made with Lactobacillus helveticus supplemented with Flavourzyme® using a bioreactor to improve cell viability and levels of ACE‐I bioactive peptides. Sensory evaluations of three different fermented RSM drink samples were conducted by 20 trained panellists. There were no significant differences in flavour, bitterns, appearance and acceptance of FFMD compared to the commercial product Yakult®. Addition of sucrose and flavour provided positive changes in terms of acceptability by consumers. [ABSTRACT FROM AUTHOR]

This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products. [ABSTRACT FROM AUTHOR]

Probiotic yoghurts were manufactured using a strain of Lactobacillus rhamnosus GR‐1 supplemented with oat (PYO), barley (PYB), quinoa (PYQ), mung bean (PYM) or adzuki bean (PYA). There were no significant differences (P > 0.05) in microbial counts between samples. The mean counts (×108 CFU/mL) of L. rhamnosus GR‐1 for PYC, PYB, PYO, PYQ, PYA and PYM were 4.2, 4.7, 5.7, 8.2, 1.4 and 3.0, respectively. Sensory evaluation showed that there is potential for incorporating grains such as oat, barley and adzuki bean in probiotic yoghurt. [ABSTRACT FROM AUTHOR]

The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and viscosity index without significant differences between the sampling periods throughout the whole storage in both trials, and also that no significant difference was verified between the ST and ST-LC beverages in the sensory evaluation (P>0.05). [ABSTRACT FROM AUTHOR]

Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented. [ABSTRACT FROM AUTHOR]

The effect of salt reduction (25% and 50%) on proteolysis, firmness, and sensory acceptance of Prato cheese was investigated throughout 60 days of ripening. Proteolysis was assessed by nitrogen fractionation, degradation of caseins by capillary electrophoresis (CE), and analysis of peptides by matrix-assisted laser desorption/ionisation mass spectrometry (MALDI-TOF-MS). The salt reduction did not affect proteolysis, as determined by the nitrogen fractionation, and hydrolysis profile of caseins by CE. In addition, the salt reduction did not increase the relative intensity of known bitter-tasting peptides in cheeses, as assessed by MALDI-TOF-MS. Cheeses with 50% salt reduction were less firm and less sensory acceptable than the control cheese and the cheese with 25% salt reduction. However, the reduction of 25% salt content resulted in cheeses with similar peptide profile, firmness, and sensory acceptance when compared with the control cheese. [ABSTRACT FROM AUTHOR]

A range of analytic methods for quantifying free fatty acids (FFAs) in milk were compared and further correlated to rancid flavour detected by sensory analysis. Proton transfer reaction–mass spectrometry (PTR–MS) and 1 H nuclear magnetic resonance (NMR) spectrometry were introduced as novel methods for quantifying individual short chain FFAs. Gas chromatography–mass spectrometry (GC–MS) combined with in-solution derivatisation was used for quantifying all individual FFAs, and Bureau of dairy industries (BDI), acyl-CoA-synthetase–acyl-CoA oxidase (ACS–ACOD) assay, Fourier transform infrared spectroscopy were used to estimate the total FFA concentration in 28 milk samples. High correlations ( r between 0.76 and 0.86) to rancid off-flavour were found for all analytical methods, and all the individual FFAs were quantitatively inter-correlated. Furthermore, a high correlation was found between PTR–MS and GC–MS quantification of hexanoic acid. For the BDI method, the sensory thresholds rancid off-flavour in farm bulk milk were 1.95 mmol 100 g −1 fat. [ABSTRACT FROM AUTHOR]

The odour, flavour, taste, sensory and volatile components profile of yoghurt, derived from milk homogenised by ultrasound or pressure were compared. The ultrasonication of milk led to yoghurts with lower degree of likeness (DOL) and off-flavours compared with those of yoghurts from pressure treated milk; also, burned, pungent and fatty flavour characteristics were more intense. The volatile components were identified by solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS). Both homogenisation treatments lead to chromatograms with similar peak areas of 2,3-butadione, 3-hydroxy-2-butanone, delta-decalactone, while the chromatogram peak areas of acetone, 2-butanone, 2-heptanone, bicyclo[2,2,1]-heptan-2-one, 2-nonanone, 2-undecanone, butanoic acid, hexanoic acid, octanoic acid, n-decanoic acid, hexadecanoic acid, acetaldehyde, hexanal, 1-buten-3-yne, heptane and dimethylsulphide were higher for the ultrasonicated samples. Sensory characteristics and GC–MS profiles were correlated with DOL and two models created with PLS regression. Both models included the appropriate variables and showed adequate ability to describe DOL by sensory characteristics or volatile components. [ABSTRACT FROM AUTHOR]

Due to the high consumption rate of fermented milk products such as yogurt, the fortification of these products will effectively reduce diseases associated with nutritional deficiencies. In the present study, after incorporating Spirulina into yogurt at four different concentrations (0.25, 0.5, 0.75 and 1%), we studied its effect on the fermentation process, texture, nutraceutical and sensory characteristics of yogurt. The addition of 0.25% of Spirulina was significantly sufficient to accelerate the end of fermentation (p < 0.05) and conserve the textural properties and sensory acceptability of the final milk product. This treatment also exhibited significant better water holding capacity and lower whey syneresis during 28 days of storage. During this period, the colored yogurt showed negligible variations for the L*, a* and b* indices, reflecting the strong stability of Spirulina color. Thanks to its high content in pigments, Spirulina considerably improve the antioxidant activity of the new formulated yogurt. Overall, it can be concluded that Spirulina can be used as a natural ingredient to develop a novel yogurt with high nutritional properties. [ABSTRACT FROM AUTHOR]

We investigated the performance of multidimensional alignment analysis and multidimensional scaling on phi coefficient values to evaluate check-all-that-apply questionnaire data. We evaluated 6 dairy foods belonging to the category of requeijão cremoso processed cheese (traditional, with starch, or with starch and vegetable fat). We obtained sensory descriptors using trained assessors in descriptive analysis for comparison. A checkall- that-apply questionnaire used with 121 consumers (77 women and 44 men; 18 to 57 yr old) proved to be a suitable alternative for sensory profiling, providing descriptions similar to descriptive analysis and discriminating between products. Multidimensional alignment analysis and multidimensional scaling were efficient and logical approaches for obtaining a deeper understanding of the data, allowing us to clarify the relationships between sensory descriptors and products and contribute to optimizing the different formulations of requeijão cremoso. [ABSTRACT FROM AUTHOR]

The influence of different levels of isomaltooligosaccharide ( IMO) on the quality of kefir manufacture was investigated. Addition of IMO caused the kefir samples to decrease in whey separation and positively affected the texture of the kefir samples so that they had higher firmness values than the control. With respect to the organoleptic quality of the kefir samples, IMO addition caused a decrease in organoleptic scores: the control had the highest score, and the lowest score was observed in kefir samples containing 3 g/100 mL IMO. Overall, kefir containing 1% of IMO was similar in quality characteristics to control kefir made with whole milk. [ABSTRACT FROM AUTHOR]

This study investigated the use of sonication to increase the light transmission of protein solutions. Sonicating a five per cent whey/soy blend at pH 4 resulted in a threefold higher light transmission. Sensory analysis showed that panellists preferred the transparency of the sonicated beverage, whereas the smell and flavour of the control beverage were preferred. Overall appearance, colour and mouthfeel were not different. Panellists who preferred the control liked its creamy thickness, while those who preferred the sonicated liked the transparency. Data show that panellists who want a high protein content in their drinks are not looking for clear beverages. [ABSTRACT FROM AUTHOR]

Tzfat cheese is a semihard, fresh cheese commonly produced in Israel, with an average sodium content of 1000 mg/100 g cheese. Reduction in sodium levels by 30% and 50% (w/w) with and without salt replacer mixtures was assessed in terms of cheese physicochemical, microbiological and sensory properties. Cheese, containing 30% KCl and 70% NaCl had the closest taste profile to the control cheese, according to electronic tongue analysis. All cheeses underwent a similar increase in extent of proteolysis and microbial growth during shelf life. This study demonstrates the possibility of reducing the sodium content in fresh, semihard cheeses like Tzfat cheese by more than 30% using salt replacer mixtures, without significantly affecting quality. [ABSTRACT FROM AUTHOR]

The research was performed to evaluate influence of the cultural context and the type of panel on sensory profiles of artisan goat cheeses. Two types of sensory panels from the goat cheese-making region (experienced/trained artisan cheese producers vs. goat cheese consumers) and two types of sensory panels from a city area (trained descriptive panellists vs. cheese consumers) were formed. The sensory profiles generated with QDA® and Flash Profile techniques were compared using the hierarchical multiple factor analysis at two levels: type of panel and geographical area. This study demonstrated that sensory panels from the goat cheese-making region used lesser attributes for characterising cheeses. Some discrepancies in sensory profiles were found between the two consumer panels. The two experienced/trained panels were more discriminative and their sensory profiles were similar. Recruiting artisan goat cheese producers for sensory profiling of their own products is a reasonable alternative when training is appropriately conducted. [ABSTRACT FROM AUTHOR]

Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p> 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, fat, crude protein, and amino acids, but lower ash and not-fat solids. Sensory evaluation showed that the appearance and flavor scores of hickory milk yogurt had no significant difference from cow milk yogurt (p> 0.05), but the texture score was significantly higher (p< 0.05). IC50values in relation to 1,1-diphenyl-2-picrylhydrazyl scavenging activity and inhibition of lipid peroxidation (46.88 and 26.70 g/L) of hickory milk yogurt were significantly lower than those of cow milk yogurt which suggested that the antioxidant activity of hickory milk yogurt was significantly higher than cow milk yogurt (p< 0.05). There were 30 and 28 kinds of volatile compounds identified in hickory milk yogurt and cow milk yogurt, respectively. Compared with cow milk yogurt, the concentration of acetaldehyde, hexanal, nonanal, 2-nonanone, caproic acid, heptylic acid, and nonanoic acid in hickory milk yogurt increased significantly, and the concentration of benzaldehyde, 2,3-pentanedione, 2,3-butanedione, 3-hydroxy-2-butanone, acetic acid, butyric acid, and benzoic acid decreased significantly (p< 0.05). [ABSTRACT FROM AUTHOR]

The utilization of agro-industrial byproducts into the diets of dairy goats is an alternative feeding covered in this study. The differences between the physicochemical and sensory characteristics were obtained for Canary Islands cheeses made with raw milk of goats fed with a control diet (CD) or with a banana silage-based diet (BD), and ripened at different times. Banana silage-based diets were: BD1 with ∼10% of banana packaging residues silage; and BD2 with ∼20%. The incorporation of BD to the diets leads to cheeses without significant modifications of their physicochemical properties while keeping flavour and odour attributes typical of Canary cheeses, and without flavour defects. The inclusion of banana silage in the diets clearly implies the detection of citric and fermented fruit odours, which are not present in CD cheeses. Cluster analysis, principal component analysis, and lineal discriminant analysis, were used to evaluate differences on the studied parameters of the cheeses. [ABSTRACT FROM AUTHOR]

The purpose of the present study is to develop a new probiotic yoghurt with a mixture of cow and sheep milk and evaluate on physicochemical, textural and sensory parameters of these products. For each trial (n = 3), cow (CM) and ewe (EM) milk were used to manufacture yoghurts with either cow (Y1), ewe (Y5) or mixtures of cow to ewe milk ratios of 3:1 (Y2), 1:1 (Y3), and 1:3 (Y4). Physicochemical (pH, titratable acidity, contents of total solids, protein, lipid, ash, water-holding capacity – WHC, and spontaneous syneresis), textural (firmness and apparent viscosity), microstructural and sensory (appearance, aroma, flavour, and consistency) properties were evaluated. In general, Y5 and Y4 exhibited increased ( P < 0.05 ) proximate composition values, with greater ( P < 0.05 ) firmness, WHC, apparent viscosity and lower ( P < 0.05 ) spontaneous syneresis values than Y1 and Y2; Y3 demonstrated intermediate values in textural parameters. Yoghurt micrographic structures supported that the greater ewe milk content the denser is the gel structure (Y5) as a result of more interconnected protein clusters. No apparent differences among mixed probiotic yoghurt microstructures were observed. While Y1 demonstrated the lowest ( P < 0.05 ) consistency, overall impression, appearance and purchase intention scores; Y3 was the only treatment exhibiting ideal consistency. Therefore, the probiotic yoghurt mixture containing equal proportion of cow and ewe milks represents an advisable technological alternative for dairy industries. [ABSTRACT FROM AUTHOR]

Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of the two types of starter tested. An inverse relationship between hedonic scores for attributes (appearance, color, odor, texture, flavor) and ripening time was observed, except for texture. By applying multinomial logistic regression and a box plot analysis, a significant effect of age on cheese purchasing intent was verified, with a mean acceptance rate of 87.8% for 60 days ageing and 81.8% for 180 days ageing. Results revealed a possible Santo Giorno cheese public of older consumers who had a cheese consuming habit. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, β-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, δ-decalactone and γ-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers. [ABSTRACT FROM AUTHOR]

Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as "cooked yoghurt" or "salted yoghurt" due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical (firmness and cohesiveness, L-, a- and b- values), chemical (total solid, fat, protein, pH, lactic acid, salt) and sensory analyses (color, odor, consistent and flavor) were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples. [ABSTRACT FROM AUTHOR]

The present study was carried out to determine the physico-chemical, microbiological, sensory properties and storage stability of developed low fat milk nuggets. Two groups of low fat milk nuggets were prepared. First group known as control having skim milk coagulum, refined wheat flour, spices and condiments as ingredients in its formulation while other group known as treatment group additionally contained optimum level of Barnyard millet flour. Developed products were aerobically packaged in low density polyethylene bag and kept under refrigeration (4±1°C). Storage stability of product was evaluated on 0, 3rd, 6th, 9th and 12th day of storage for physico-chemical, microbiological and sensory parameters. pH value of both groups tended to decrease significantly (p<0.01) over the storage period and pH value of control group was significantly (p<0.01) lower than that of treatment group over the storage period. TBARS values of both the groups increased significantly (p<0.01) with advancement of storage period. Total plate count, psychrophillic and yeast and mold counts of both the groups increased significantly (p<0.01) with the advancement of storage period. Overall acceptability of low fat milk nuggets of treatment group was comparable to that of control ones on even on 12th day of storage. [ABSTRACT FROM AUTHOR]