Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
2020
Boukria, Oumayma | El Hadrami, El Mestafa | Sameen, Aysha | Sahar, Amna | Khan, Sipper | Safarov, Jasur | Sultanova, Shakhnoza | Leriche, Françoise | Aït-Kaddour, Abderrahmane | Université Sidi Mohamed Ben Abdellah (USMBA) | University of Agriculture Faisalabad - UAF (PAKISTAN) | Lahore University of Management Sciences (LUMS) | Tashkent State Agrarian University | Unité Mixte de Recherche sur le Fromage (UMRF) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | CNRST (Centre National pour la Recherche Scientifique et Technique) UMRF University Clermont Auvergne-INRAE-VetAgro Sup UMRF University Clermont Auvergne-INRAE-VetAgro Sup in France Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University-Fez Morocco
International audience
Afficher plus [+] Moins [-]anglais. Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Institut national de la recherche agronomique
Découvrez la collection de ce fournisseur de données dans AGRIS