Investigation of the Effect of Starter type and Formulation on Physicochemical and Sensory Properties of Concentrated Yoghurt Using Mixture Design and Two-stage Clustering Method

Document Type : Original Paper

Authors

1 Associate Professor, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran

2 PhD. Student, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

3 Associate Professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

4 MSc. Graduate, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

Abstract

In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and overall acceptance) of yogurt were evaluated using mixture design and then treatments were clustered and analyzed using two-stage clustering. The results showed that the linear effects of treatments (milk, cream, whey powder and protein concentrate) on all responses of the samples were significant, so increasing milk cream led to an increase in pH, viscosity, texture, color and flavor and overall acceptance and decreased acidity of the samples. Increasing whey powder and milk protein concentrate also led to increasing acidity and decreasing pH, viscosity, texture, color and overall acceptance of the samples. The linear effect of the starter type had no significant effect on the responses of the samples. Two-stage data clustering also divided the treatments of this study into two separate clusters and showed that whey powder and milk protein concentrate are not suitable substitutes for fat.

Keywords

Akın, M., Akın, M., & Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food chemistry, 104(1), 93-99. doi:https://doi.org/10.1016/j.foodchem.2006.11.030
Baig, M. I., & Prasad, V. (1996). Effect of incorporation of cottage cheese whey solids and Bifidobacterium bifidum in freshly made yogurt. Journal of dairy research, 63(3), 467-473. doi:https://doi.org/10.1017/S0022029900031976
Banykó, J., & Vyletělová, M. (2009). Determining the source of Bacillus cereus and Bacillus licheniformis isolated from raw milk, pasteurized milk and yoghurt. Letters in Applied Microbiology, 48(3), 318-323. doi:https://doi.org/10.1111/j.1472-765X.2008.02526.x
Bayarri, S., Carbonell, I., Barrios, E. X., & Costell, E. (2011). Impact of sensory differences on consumer acceptability of yoghurt and yoghurt-like products. International Dairy Journal, 21(2), 111-118. doi:https://doi.org/10.1016/j.idairyj.2010.09.002
Bonczar, G., Wszołek, M., & Siuta, A. (2002). The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food chemistry, 79(1), 85-91. doi:https://doi.org/10.1016/S0308-8146(02)00182-6
Fox, P. (2003). The major constituents of milk, in. Dairy processing–Improving quality, G. Smit. In: Woodhead Publishing Limited, Cambridge, England.
Habibapourgatabi, K., & Safarishali, R. (2015). Comprehensive guide to the use of SPSS in survey research (quantitative data analysis): Louyeh Publication. (in Persian)
Hardi, J., & Slacanac, V. (2000). Examination of coagulation kinetics and rheological properties of fermented milk products: influence of starter culture, milk fat content and addition of inulin. Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 50(3), 217-226.
Iranian National Standard Organization. Milk and milk products- Determination of titrable acidity and value pH-Test method. (ISIRI Standard No. 2852, 1st. Edition). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?Id=34479 (in Persian)
Jamshidi, L., Moshtaghi, H., & Abbasvali, M. (2018). Evaluation of whey powder on starter cultures activity, physico-chemical and sensory properties of yoghurt. Food Science and Technology, 15(78), 91-101. (in Persian)
Jaros, C. (2002). Influence of the starter culture on the relationship between dry matter and physical properties of stirred yogurt. Milchwiss. Milk Sci. Int., 57, 447-450.
Jumah, R., Abu-Jdayil, B., & Shaker, R. (2001). Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process. International journal of food properties, 4(3), 531-544. doi:https://doi.org/10.1081/JFP-100108654
Kakoui, H., Ehsani, M. R., & Mazlumi, M. T. (2007). Survey On Diacetyl Changes and Sensory Charactristics in Yoghurt Fortified with Whey Protein Concentrate Instead of  Milk Powder. Iranian Journal of Food Science and Technology, 4(1), 31-38.  (in Persian)
Kashaninejad, M., Najaf Najafi, M., Ghods Rohani, M., & Kashaninejad, M. (2019). Optimization of labane (concentrated yogurt) formulation produced by wheyless process using mixture‐process variable experiments. Journal of Food Processing and Preservation, 43(11), e14193. doi:https://doi.org/10.1111/jfpp.14193
Kashaninejad, M., Najafnajafi, M., Qudsrouhani, M., & Kashaninejad, M. (2019). Evaluation and comparison of yogurt characteristics Abstract produced by wheyless process method using principal component analysis and partial least squares regression. Iranian Journal of Food Science and Industry Research, 15 (5), 543-563. doi:https://doi.org/10.22067/ifstrj.v15i2.74805 (in Persian)
Krzeminski, A., Großhable, K., & Hinrichs, J. (2011). Structural properties of stirred yoghurt as influenced by whey proteins. LWT-Food Science and Technology, 44(10), 2134-2140. doi:https://doi.org/10.1016/j.lwt.2011.05.018
Labropoulos, A., Palmer, J., & Lopez, A. (1981). Whey protein denaturation of UHT processed milk and its effect on rheology of yogurt. Journal of texture studies, 12(3), 365-374. doi:https://doi.org/10.1111/j.1745-4603.1981.tb00545.x
Lucey, J., Munro, P., & Singh, H. (1998). Rheological properties and microstructure of acid milk gels as affected by fat content and heat treatment. Journal of Food Science, 63(4), 660-664. doi:https://doi.org/10.1111/j.1365-2621.1998.tb15807.x
Mazaheri tehrani, M., Mahdian, A., & Karazhyan, R. (2006). Effect of milk fat content on growth and activity of initiator bacteria and yogurt quality. Agricultural Sciences and Natural Resources, 13(6), 164-173.(in Persian)
Mohameed, H. A., Abu-Jdayil, B., & Al-Shawabkeh, A. (2004). Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. Journal of Food Engineering, 61(3), 347-352. doi:https://doi.org/10.1016/S0260-8774(03)00139-0
Momeni, M. (2016). Data Clustering (Cluster Analysis): Author Publications. (in Persian)
Nardi, J., Acchar, W., & Hotza, D. (2004). Enhancing the properties of ceramic products through mixture design and response surface analysis. Journal of the European Ceramic Society, 24(2), 375-379. doi:https://doi.org/10.1016/S0955-2219(03)00219-X
Ozer, B. H., & Robinson, R. K. (1999). The behaviour of starter cultures in concentrated yoghurt (labneh) produced by different techniques. LWT-Food Science and Technology, 32(7), 391-395. doi:https://doi.org/10.1006/fstl.1999.0566
Rousseeuw, P. J. (1987). Silhouettes: a graphical aid to the interpretation and validation of cluster analysis. Journal of computational and applied mathematics, 20, 53-65. doi:https://doi.org/10.1016/0377-0427(87)90125-7
Schnurer, J., & Magnusson, J. (2005). Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science & Technology, 16(1-3), 70-78. doi:https://doi.org/10.1016/j.tifs.2004.02.014
Shaker, R., Jumah, R., & Abu-Jdayil, B. (2000). Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk. Journal of Food Engineering, 44(3), 175-180. doi:https://doi.org/10.1016/S0260-8774(00)00022-4
Soukoulis, C., Panagiotidis, P., Koureli, R., & Tzia, C. (2007). Industrial yogurt manufacture: monitoring of fermentation process and improvement of final product quality. Journal of dairy science, 90(6), 2641-2654. doi:https://doi.org/10.3168/jds.2006-802
Surber, G., Mende, S., Jaros, D., & Rohm, H. (2019). Clustering of Streptococcus thermophilus strains to establish a relation between exopolysaccharide characteristics and gel properties of acidified milk. Foods, 8(5), 146-. doi:https://doi.org/10.3390/foods8050146
Taheri, P. (2005). Production of probiotic drinks using yogurt and Lactobacillus acidophilus primers in dairy products. (Unpublished master thesis, ), Islamic Azad University,  (in Persian)
Tamime, A., Kalab, M., & Davies, G. (1989). Rheology and Microstructure of Strained Yoghurt (Labneh) Made From Cow's Milk by Three Different Methods. Food Structure, 8(1), 15.
Tamime, A., & Robinson, R. (1999). Yoghurt. Science and Technology. Cambridge, UK: Woodhead Publishing Limited England.
Tomic, N., Dojnov, B., Miocinovic, J., Tomasevic, I., Smigic, N., Djekic, I., & Vujcic, Z. (2017). Enrichment of yoghurt with insoluble dietary fiber from triticale–A sensory perspective. LWT, 80, 59-66. doi:https://doi.org/10.1016/j.lwt.2017.02.008
Walstra, P. (1999). Dairy technology: principles of milk properties and processes: CRC Press.
CAPTCHA Image
Volume 10, Issue 1
June 2021
Pages 43-58
  • Receive Date: 19 August 2020
  • Revise Date: 08 January 2021
  • Accept Date: 09 January 2021