Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time
The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during ref...
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MDPI AG
2023-05-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/10/1610 |
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| author | Anna Jańczuk Aneta Brodziak Jolanta Król Tomasz Czernecki |
| author_facet | Anna Jańczuk Aneta Brodziak Jolanta Król Tomasz Czernecki |
| author_sort | Anna Jańczuk |
| collection | DOAJ |
| description | The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> and <i>Streptococcus thermophilus</i>. Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. Storage research made it possible to determine the direction of changes taking place in the products. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Lactoferrin has a positive effect on the durability of the product. |
| first_indexed | 2024-03-11T04:01:10Z |
| format | Article |
| id | doaj.art-fcc4c0eb88734c0392f2b7c4d3fc081f |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T04:01:10Z |
| publishDate | 2023-05-01 |
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| spelling | doaj.art-fcc4c0eb88734c0392f2b7c4d3fc081f2023-11-18T00:09:37ZengMDPI AGAnimals2076-26152023-05-011310161010.3390/ani13101610Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage TimeAnna Jańczuk0Aneta Brodziak1Jolanta Król2Tomasz Czernecki3Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandDepartment of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandDepartment of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, Dietitian Service, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandThe stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurts made with the addition of lactoferrin during refrigerated storage. In this study, we produced natural yoghurts fortified in lactoferrin, using YC-X11 yoghurt starter culture based on <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> and <i>Streptococcus thermophilus</i>. Physicochemical (acidity, nutritional value and structure) as well as microbiological and organoleptic changes occurring during 28-days refrigerated storage were determined. Storage research made it possible to determine the direction of changes taking place in the products. The analysed parameters did not differ statistically significantly between the control yoghurts and those with the addition of lactoferrin. Textural and rheological studies also shown that the addition of lactoferrin did not significantly change the structure of the yoghurt. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Lactoferrin has a positive effect on the durability of the product.https://www.mdpi.com/2076-2615/13/10/1610milk proteinsfermented productsqualityphysical-chemical propertiesorganoleptic characteristicstexture |
| spellingShingle | Anna Jańczuk Aneta Brodziak Jolanta Król Tomasz Czernecki Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time Animals milk proteins fermented products quality physical-chemical properties organoleptic characteristics texture |
| title | Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time |
| title_full | Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time |
| title_fullStr | Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time |
| title_full_unstemmed | Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time |
| title_short | Properties of Yoghurt Fortified in Lactoferrin with Effect of Storage Time |
| title_sort | properties of yoghurt fortified in lactoferrin with effect of storage time |
| topic | milk proteins fermented products quality physical-chemical properties organoleptic characteristics texture |
| url | https://www.mdpi.com/2076-2615/13/10/1610 |
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