Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
In: ISSN: 2304-8158 ; Foods ; https://hal.inrae.fr/hal-03257548 ; Foods, 2020, 9 (11), pp.1722. ⟨10.3390/foods9111722⟩, 2020
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academicJournal
Zugriff:
International audience ; 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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Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
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Autor/in / Beteiligte Person: | Boukria, Oumayma ; El Hadrami, El Mestafa ; Sameen, Aysha ; Sahar, Amna ; Khan, Sipper ; Safarov, Jasur ; Sultanova, Shakhnoza ; Leriche, Françoise ; Aït-Kaddour, Abderrahmane ; Université Sidi Mohamed Ben Abdellah (USMBA) ; University of Agriculture Faisalabad - UAF (PAKISTAN) ; Lahore University of Management Sciences (LUMS) ; Tashkent State Agrarian University ; Unité Mixte de Recherche sur le Fromage (UMRF) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Université Clermont Auvergne 2017-2020 (UCA 2017-2020 )-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) ; CNRST (Centre National pour la Recherche Scientifique et Technique) UMRF University Clermont Auvergne-INRAE-VetAgro Sup UMRF University Clermont Auvergne-INRAE-VetAgro Sup in France Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University-Fez Morocco |
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Zeitschrift: | ISSN: 2304-8158 ; Foods ; https://hal.inrae.fr/hal-03257548 ; Foods, 2020, 9 (11), pp.1722. ⟨10.3390/foods9111722⟩, 2020 |
Veröffentlichung: | HAL CCSD ; MDPI, 2020 |
Medientyp: | academicJournal |
DOI: | 10.3390/foods9111722 |
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