Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process.

Joshua Oladapo Ibitoye,Thi Thanh Que Phan,Antoine P Trzcinski,Binh Ly-Nguyen,Koen Dewettinck,Duy Nghia Le

doi:10.3390/foods10071534

Joshua Oladapo Ibitoye, Thi Thanh Que Phan + Show 4 more

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https://doi.org/10.3390/foods10071534

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Abstract

Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan®PL20 concentration and subjected to two-stage pressure homogenization. The total solids concentration of the mixture was raised to 15% using SMP (skim milk powder). The purpose of this study was to investigate the effect of Lacprodan®PL20 on the set yogurt quality produced by homogenization-induced pressure and its interaction with milk components. The changes in the physical and chemical attributes of the milk fat globule membrane (MFGM) via destabilization of the membrane significantly affected the physicochemical properties of set yogurts produced from processed or raw milk. There was a slight variation in MFGM-specific proteins detected in the set yogurts. Set yogurt produced from homogenized raw milk (HRM) had a considerably higher water-holding capacity, firmness, and apparent viscosity. The microstructure of HRM was dense and compacted, unlike non-homogenized raw milk (NRM) with large MFGM fragments and pore holes between the matrixes. The inclusion of homogenization showed a remarkable improvement in set yogurt quality, promoting interaction between MFGM components and milk proteins.

Highlights

The biological membrane surrounding fat globules in milk is known as the milk fat globule membrane (MFGM); these globules are involved in many biological functions and interactions with the surrounding milk proteins
Homogenization induced changes in the compositional characterization of set yogurts produced from raw milk or processed milk combined with an enriched MFGM
The assessment of homogenization of the chemical composition of set yogurts formulated with Lacprodan® PL20 showed a significant difference, as shown in Table 1, with a p-value < 0.05

Summary

Introduction

The biological membrane surrounding fat globules in milk is known as the milk fat globule membrane (MFGM); these globules are involved in many biological functions and interactions with the surrounding milk proteins. The MFGM primarily contains specific proteins that are bound to the carbohydrate and phospholipid bilayers with a diameter between 0.1 μm and 15 μm [1,2,3]. These components are amphiphilic and actively involved in the changes that occur in the structure of set yogurts. The bilayer of polar lipids consists of zwitterionic sphingomyelin (SM), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) predominantly at the surface of the membrane, and anionic phosphatidylinositol (PI) and phosphatidylserine (PS) at the inner part, which are proactively linked with proteins [2,4,5] The specific proteins in the MFGM interact with other proteins, phospholipids, and/or milk proteins by creating a disulfide bridge. PAS 6/7 (lactedherin) binds with phospholipids as reported by Fortunato et al [6].

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