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...
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| Veröffentlicht in: | Foods 2020-11, Vol.9 (11), p.1722 |
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| creator | Boukria, Oumayma El Hadrami, El Mestafa Sameen, Aysha Sahar, Amna Khan, Sipper Safarov, Jasur Sultanova, Shakhnoza Leriche, Françoise Aït-Kaddour, Abderrahmane |
| 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. |
| doi_str_mv | 10.3390/foods9111722 |
| format | Article |
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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.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods9111722</identifier><identifier>PMID: 33238624</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Chemical properties ; Consumption ; Cow's milk ; Dairy industry ; Dairy products ; Developed countries ; Dietary minerals ; Food and Nutrition ; Food products ; Food science ; Functional foods & nutraceuticals ; Lactose ; Life Sciences ; Milk ; Milk production ; mixture ; Niches ; nutrition ; Proteins ; Review ; Rheological properties ; rheology ; sensory ; Sensory properties ; Species ; Vitamins ; yoghurt ; Yogurt</subject><ispartof>Foods, 2020-11, Vol.9 (11), p.1722</ispartof><rights>COPYRIGHT 2020 MDPI AG</rights><rights>2020. 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Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.</description><subject>Chemical properties</subject><subject>Consumption</subject><subject>Cow's milk</subject><subject>Dairy industry</subject><subject>Dairy products</subject><subject>Developed countries</subject><subject>Dietary minerals</subject><subject>Food and Nutrition</subject><subject>Food products</subject><subject>Food science</subject><subject>Functional foods & nutraceuticals</subject><subject>Lactose</subject><subject>Life Sciences</subject><subject>Milk</subject><subject>Milk production</subject><subject>mixture</subject><subject>Niches</subject><subject>nutrition</subject><subject>Proteins</subject><subject>Review</subject><subject>Rheological properties</subject><subject>rheology</subject><subject>sensory</subject><subject>Sensory properties</subject><subject>Species</subject><subject>Vitamins</subject><subject>yoghurt</subject><subject>Yogurt</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>DOA</sourceid><recordid>eNpdksFuEzEQQFcIRKvSG2e0EheQGrA9tnf3ghQKpZVSUalw4GQ59jhx2F0HO1uRv6-TlJDWl7Fmnp891hTFa0o-ADTkowvBpoZSWjH2rDhmQPiopqJ-frA_Kk5TWpC8Ggo1sJfFEQCDWjJ-XAyffTBz7LzR7Vl5M18nb_aJUve2vMU-hbgub2JYYlx5TGVw5a8wmw9xlcprbbF0MXTltf_r-1kO7e8t8sU7hxH7VWa6Trde9-XtEk02vCpeON0mPH2IJ8XPi68_zi9Hk-_frs7Hk5ERnKxGlhlwU45kyggK1zDR1MgcasutA1bJ2jJwWnJjpzUxyB0AYY7lss2Ug5Piaue1QS_UMvpOx7UK2qttIsSZ0rkl06JCIQEoldwJzoXmmpLK5evptHKNQMyuTzvXcph2aE1uLOr2kfRxpfdzNQt3qqoIAQpZ8H4nmD85djmeqE2OABOV4PUdzey7h8ti-DNgWqnOJ4Ntq3sMQ1KMSy6JFFxk9O0TdBGG2Odv3VINSM7hPzXTuVnfu5DfaDZSNZZcEAm12FBnO8rEkFJEt38nJWozcOpw4DL-5vBL9vC_8YJ7jn_ReQ</recordid><startdate>20201101</startdate><enddate>20201101</enddate><creator>Boukria, Oumayma</creator><creator>El Hadrami, El Mestafa</creator><creator>Sameen, Aysha</creator><creator>Sahar, Amna</creator><creator>Khan, Sipper</creator><creator>Safarov, Jasur</creator><creator>Sultanova, Shakhnoza</creator><creator>Leriche, Françoise</creator><creator>Aït-Kaddour, Abderrahmane</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>1XC</scope><scope>VOOES</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-9703-3949</orcidid><orcidid>https://orcid.org/0000-0003-4132-539X</orcidid><orcidid>https://orcid.org/0000-0002-2212-8510</orcidid><orcidid>https://orcid.org/0000-0003-0349-8986</orcidid><orcidid>https://orcid.org/0000-0002-3125-675X</orcidid><orcidid>https://orcid.org/0000-0002-3312-8196</orcidid></search><sort><creationdate>20201101</creationdate><title>Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species</title><author>Boukria, Oumayma ; 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| subjects | Chemical properties Consumption Cow's milk Dairy industry Dairy products Developed countries Dietary minerals Food and Nutrition Food products Food science Functional foods & nutraceuticals Lactose Life Sciences Milk Milk production mixture Niches nutrition Proteins Review Rheological properties rheology sensory Sensory properties Species Vitamins yoghurt Yogurt |
| title | Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species |
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