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https://hdl.handle.net/123456789/1679| Τύπος: | Άρθρο σε επιστημονικό περιοδικό |
| Τίτλος: | Properties of sweet buttermilk released from the churning of cream separated from sheep or cow milk or sheep cheese whey: effect of heat treatment and storage of cream |
| Συγγραφέας: | [EL] Σακκάς, Λάμπρος[EN] Sakkas, Lambros [EL] Ευαγγελίου, Βασιλική[EN] Evageliou, Vasiliki [EL] Ηγουμενίδης, Παναγιώτης[EN] Igoumenidis, Panagiotis [EL] Μοάτσου, Γκόλφω[EN] Moatsou, Golfo |
| Ημερομηνία: | 05/02/2022 |
| Περίληψη: | The objective of the study was to compare the buttermilk released from the churning of sweet cream separated from sheep milk (BSM) or whey (BSW) with the buttermilk from sweet cow milk cream (BCM). Additional experimental factors were the heat treatment (68 οC for 10 or 30 min) and storage of cream (refrigeration or freezing). The composition of BSM was the most advantageous in terms of non-fat solids, protein—which was the most abundant solid component—casein, calcium and phosphorus contents. No significant differences were observed in the phospholipids (PL) content of BSM, BCM and BSW. Antioxidant potential and emulsion stability (ES) of BSM were the highest. The radical scavenging activity (RSA) of BSW was high opposite to chelating activity (CA). Some functional properties of BSW were similar to those of BSM and BCM. The freezing of cream affected the churning, the fat content, the soluble nitrogenous fraction at pH 4.6 (WSN) and some functional properties of buttermilk, but not in a consistent manner. The properties of BSM were marginally affected or unaffected by the use of frozen cream. The freezing of whey cream caused significant changes (p < 0.05) in the protein profile and the functional behaviour of BSW. Cream heat treatment affected the WSN of BSW opposite to its sweet cream counterparts. |
| Γλώσσα: | Αγγλικά |
| Σελίδες: | 23 |
| DOI: | 10.3390/foods11030465 |
| EISSN: | 2304-8158 |
| Θεματική κατηγορία: | [EL] Επιστήμη και Τεχνολογία τροφίμων[EN] Food Science and Technology |
| Λέξεις-κλειδιά: | sheep/cow buttermilk; whey buttermilk; frozen cream; thermized/pasteurized cream; antioxidant properties; minerals; phospholipids; functional properties |
| Κάτοχος πνευματικών δικαιωμάτων: | © 2022 by the authors. Licensee MDPI, Basel, Switzerland. |
| Όροι και προϋποθέσεις δικαιωμάτων: | This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/). |
| Ηλεκτρονική διεύθυνση του τεκμηρίου στον εκδότη: | https://www.mdpi.com/2304-8158/11/3/465 |
| Ηλεκτρονική διεύθυνση περιοδικού: | https://www.mdpi.com/journal/foods |
| Τίτλος πηγής δημοσίευσης: | Foods |
| Τεύχος: | 3 |
| Τόμος: | 11 |
| Σελίδες τεκμηρίου (στην πηγή): | Article no 465 |
| Σημειώσεις: | This research project was co-financed by Greece and the European Union (European Social Fund) through the Operational Program «Human Resources Development, Education and Lifelong Learning 2014–2020» and the Program encoded EDBM103, entitled “Support for researchers with an emphasis on young researchers–cycle B”, in the context of the project “The study of the properties of sheep’s buttermilk as a first step for its utilization” (MIS 5048555). |
| Εμφανίζεται στις συλλογές: | Ερευνητικές ομάδες |
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