Advanced SearchSearch Tips
Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow`s Milk and Soy Milk Blends
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow`s Milk and Soy Milk Blends
Lee, Na-Kyoung; Mok, Bo Ram; Jeewanthi, Renda Kankanamge Chaturika; Yoon, Yoh Chang; Paik, Hyun-Dong;
  PDF(new window)
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°C 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.
yogurt-cheese;soy milk;ultrafiltration;lactic acid bacteria;functional food;
 Cited by
Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils, LWT - Food Science and Technology, 2017, 86, 473  crossref(new windwow)
Abou El-Ella, W. M. (1980) Hard cheese substitute from soy milk. J. Food Sci. 45, 1777-1778. crossref(new window)

Adachi, M., Kanamori, J., Masuda, T., Yagasaki, K., Kitamura, K., Mikami, B., and Utsumi, S. (2003) Crystal structure of soybean 11S globulin: glycinin A3B4 homohexamer. Proc. Natl. Acad. Sci. USA 100, 7395-7400. crossref(new window)

Albenzio, M., Santillo, A., Caroprese, M., Ruggieri, D., Napolitano, F., and Sevi, A. (2013) Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures. J. Dairy Sci. 96, 2781-2791. crossref(new window)

Association of Official Analysis Chemists (2000) Official Methods of Analysis of Intl. (17th ed.). Gaithersburg, M.D.: AOAC Intl.

Castillo, M. (2006) Cutting time prediction methods in cheese making. In: Heldman D, editor. Encyclopedia of agricultural, food, and biological engineering. Boca Raton, FL: Taylor & Francis Group. pp. 1-7.

Gatchalian-Yee, M. V. (2011) Effects of undigested fraction of soybean protein on lipid metabolism in Brown Norway rats with different age groups. Asia Life Sci. 20, 77-83.

Golić, N.,Čadež, N., Terzić-Vidojević, A., Šáuransk, H., Beganović, J., Lozo, J., Kos, B., Šušković, J., Raspor, P., and Toposiroviæ, J. (2013) Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia. Int. J. Food Microbiol. 166, 294-300. crossref(new window)

Imtiaz, H. A., Bell, E., and Grandison, A. S. (2013) Mozzarella-type curd made from Buffalo, cows’ and ultrafiltered cows’ milk. 1. rheology and Microstructure. Food Bioprocess Tec. 6, 1729-1740. crossref(new window)

Kaaki, D., Baghdadi, O. K., Najm, N. E., and Olabi, A. (2012) Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market. J. Dariy Sci. 95, 521-532. crossref(new window)

Kosikowski, F. V. (1977) Process cheese and related types. In: Cheese and fermented milk foods. Ann Arbor, MI. Edwards Brothers, Inc. pp. 382-406.

Kuchroo, C. N. and Fox, P. F. (1982) Soluble nitrogen in Cheddar cheese, comparison of extraction procedures. Milchwissenschaft 37, 331-335.

Li, G., Xia, Y., Zhou, L., and Xie, J. (2013) Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads. Food Bioprod. Process. 91, 429-439. crossref(new window)

Liong, M. T., Easa, A. M., Lim, P. T., and Kang, J. Y. (2009) Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese. J. Sci. Food Agic. 89, 1382-1391. crossref(new window)

Liu, K. (1997) Chemistry and nutritional value of soybean components. In: Soybean chemistry, technology and utilization. New York: Chapman and Hall’s International Resource Center. pp. 26-36.

Otieno, D., Ashton, J., and Shah, N. E. (2005) Stability of β-glucosidase activity produced by Bifidobacterium and Lactobacillus spp. in fermented soymilk during processing and storage. J. Food Sci. 70, M236-M241.

Ouwehand, A. C. and Salminen, S. J. (1998) The health effects of culture milk products with viable and non-viable bacteria. Int. Dairy J. 8, 491-500. crossref(new window)

Rani, M. and Verma, N. S. (1995) Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet. Food Chem. 54, 369-375. crossref(new window)

Rinaldoni, A. N., Palatnik, D. R., Zaritzky, N., and Campderrós, M. E. (2014) Soft cheese-like product development enriched with soy protein concentrates. LWT-Food Sci. Technol. 55, 139-147. crossref(new window)

SAS Institute. (2004) SAS/STAT 9.1 User’s Guide. SAS Institute Inc., Cary, NC.

Topisirovic, L., Kojic, M., Fira, D., Golic, N., Strahinic, I., and Lozo, J. (2006) Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation. Int. J. Food Microbiol. 112, 230-235. crossref(new window)

Traordinary Dairy. (2001) Improving cheese quality: Researching the origin and control of common defects. http://www.extradordinary Accessed Oct. 20, 2006.

Vinderola, C. G. and Reinheimer, J. A. (2000) Enumeration of Lactobacillus casei in the presence of L. acidophilus, Bifidobacteria and lactic starter bacteria in fermented dairy products. Int. Dairy J. 10, 271-275. crossref(new window)

Vinderola, G., Prosello, W., Molinari, F., Ghiberto, D., and Reinheimer, J. (2009) Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product. Int. J. Food Microbiol. 135, 171-174. crossref(new window)

Yang, C. S. T. and Taranto, M. V. (1982) Textural properties of mozzarella cheese analogs manufactured from soybean. J. Food Sci. 47, 906-910. crossref(new window)

Yazici, F. and Akgum, A. (2004) Effects of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yogurt. J. Food Eng. 62, 245-254. crossref(new window)