Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends.

Content Provider	Europe PMC
Author	Lee, Na-Kyoung Mok, Bo Ram Jeewanthi, Renda Kankanamge Chaturika Yoon, Yoh Chang Paik, Hyun-Dong
Copyright Year	2015
Abstract	The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC4682525&blobtype=pdf
Journal	Korean Journal for Food Science of Animal Resources [Korean J Food Sci Anim Resour]
Volume Number	35
DOI	10.5851/kosfa.2015.35.2.205
PubMed Central reference number	PMC4682525
Issue Number	2
PubMed reference number	26761829
e-ISSN	2234246X
Language	English
Publisher	Korean Society for Food Science of Animal Resources
Publisher Date	2015-04-30
Access Restriction	Open
Rights License	This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright © 2015, Korean Society for Food Science of Animal Resources
Subject Keyword	yogurt-cheese soy milk ultrafiltration lactic acid bacteria functional food
Content Type	Text
Resource Type	Article
Subject	Food Science Animal Science and Zoology