Long-term daily high-protein, drained yoghurt consumption alters abundance of selected functional groups of the human gut microbiota and fecal short-chain fatty acid profiles in a cohort of overweight and obese womenFermented dairyLactoseLactateGut microbiota...
Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. Int. Dairy J. 16, 40–51 (2006). 30. Ramchandran, L. & Shah, N. P. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-...
Lactase (β-Galactosidase, EC 3.2.1.23), also known as β-galactosidase, hydrolyzes lactose to produce glucose and galactose. The lactase produced by the company is derived from Aspergillus oryzae and is a food grade lactase preparation purified by a biological fermentation ...
a yoghurt was prepared using the enzyme and spray dried to form a dried powdered ingredient that was subsequently reconstituted as a yoghurt. No acid precipitation step is disclosed to prepare a protein concentrate or to separate off the serum. Indeed, this patent specifically teaches away from su...
(300 MPa), set SM yogurts presented large protein clusters with large serum pores, while set BM yogurts produced finer and more homogeneously distributed protein particles that interacted with PL and correlated with lower firmness. This work represents the first step in understanding the impact of...
(e.g., hydrophobic interactions and/or hydrogen bonds). Moreover, the low lactose content of high-protein milk powders contributes to their lower solubility since the interactions between proteins in the presence of lactose result in a different spatial configuration. Micelle agglomeration through non...
On the other hand, sonication has induced many positive changes, i.e., improvement in the rheology and texture of yoghurt gels and other functionalities of milk protein [28,52]. Initial work has documented how the sonicated samples contained some new compounds which were not present in ...
Some effective heat protection agents such as lactose, trehalose, Foods 2022, 11, 3063 14 of 23 whey protein isolate, and skimmed milk [8,193,194] are selected to protect Lactobacilli cells during the spray drying process. Recently, some emerging drying technologies for the production of DVS ...
High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of