Skip to main content
SpringerLink
Log in

Development of a Novel Milk Processing to Produce Yogurt with Improved Quality

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

In this study, a thermal treatment (T, 85 °C) assisted by short-wave ultraviolet C light (UV-C, 1060 mJ/cm2) under vacuum conditions (400 mmHg) (TV-UVC) is proposed for milk processing, intended to improve some yogurt quality aspects during refrigerated storage (4 °C). In addition, thermal treatment (T) and UV-C light assisted by T without using vacuum (T-UVC) were evaluated for comparison purposes. The TV-UVC treatment was the most effective one, eliminating coliforms and effectively reducing mesophilic counts (4 log-reductions). The effect of the proposed TV-UVC treatment on physicochemical properties, texture, and sensory characteristics of yogurt was studied during storage. TV-UVC yogurt showed 60% less syneresis and highest white index, while exhibiting similar mechanical properties compared to T yogurt during 21-day refrigerated storage. Non-significant changes among all treatments were determined on all evaluated physicochemical parameters during storage (soluble solids, pH, and titratable acidity). Cluster analysis revealed that a group of consumers was very interested in the product; however, some improvements in vanilla and sour taste should be introduced in order to increase overall acceptability. These results suggest that UV-C light assisted by heat and vacuum would represent a promissory alternative for milk processing aimed at yogurt manufacturing.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  • Abdul Karim Shah, N. N., Shamsudin, R., Abdul Rahman, R., & Adzahan, N. M. (2016). Fruit juice production using ultraviolet pasteurization: A review. Beverages, 2, 22.

    Article  CAS  Google Scholar 

  • AOAC. (2006). Official methods of analysis of AOAC international (17th ed.). Gaithersburg, MD, USA: Association of Analytical Communities.

    Google Scholar 

  • Barbosa-Canovas, G., & Bermudez-Aguirre, D. (2010). Other novel milk preservation technologies: Ultrasound, irradiation, microwave, radio frequency, ohmic heating, ultraviolet light and bacteriocins. Improving the safety and quality of milk. Volume 1: Milk production and processing, 420-450.

  • Bourne, M. (2002). Food texture and viscosity: Concept and measurement. London: London Academic press.

    Book  Google Scholar 

  • Caminiti, I., Noci, F., Morgan, D., Cronin, D., & Lyng, J. (2012). The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend. Food and Bioproducts Processing, 90(3), 442–448.

    Article  Google Scholar 

  • Cilliers, F. P., Gouws, P. A., Koutchma, T., Engelbrecht, Y., Adriaanse, C., & Swart, P. (2014). A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese. Innovative Food Science & Emerging Technologies, 23, 94–106.

    Article  CAS  Google Scholar 

  • Domagała, J. (2009). Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. International Journal of Food Properties, 12(3), 605–615.

    Article  Google Scholar 

  • Ferrario, M., Alzamora, S. M. y Guerrero, S. (2011). Use of modified Gompertz and Weibullian model to characterize microbial inactivation in orange juice processed with ultraviolet light and natural antimicrobials. In Proceedings of VIII Congreso Iberoamericano de Ingeniería de Alimentos (CIBIA).

  • Ferrario, M., Schenk, M., García Carrillo, M., & Guerrero, S. (2018). Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract. Food Chemistry, 269, 567–576.

    Article  CAS  PubMed  Google Scholar 

  • García-Carrillo, M., Ferrario, M., & Guerrero, S. (2018). Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy. Food Microbiology, 73, 1–10.

    Article  CAS  PubMed  Google Scholar 

  • Guerrero, S., Ferrario, M., Schenk, M., & García Carrillo, M. (2017). Hurdle technology using ultrasound for food preservation. In A. B. Aguirre (Ed.), Ultrasound: Advances for food processing and preservation. Amsterdam: Elsevier.

    Google Scholar 

  • Guerrero-Beltran, J. A., & Barbosa-Cánovas, G. V. (2004). Advantages and limitations on processing foods by UV light. Food Science and Technoligy International, 10(3), 137–147.

    Article  Google Scholar 

  • Guinee, T. P., Mullins, C. G., Reville, W. J., & Cotter, M. P. (1995). Physical properties of stirred-curd unsweetened yoghurts stabilised with different dairy ingredients. Milchwissenschaft, 50, 196–200.

    CAS  Google Scholar 

  • ISO, I.O.F.S. (1988). Sensory analysis: General guidance for the design of test rooms, International Organization for Standardization.

    Google Scholar 

  • Kaya, Z., Yıldız, S., & Ünlütürk, S. (2015). Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: Multivariate statistical approach. Journal of Food Processing and Preservation, 39, 230–239.

    Google Scholar 

  • Koutchma, T. (2009). Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food and Bioprocess Technology An International Journal, 2, 138–155.

    Article  CAS  Google Scholar 

  • Lawless, H. (2013a). Product optimization, just-about-right (JAR) scales, and ideal profiling. In H. Lawless (Ed.), Quantitative sensory analysis. Psy-chophysics, models and intelligent design. Oxford: Wiley Blackwell, New York.

    Chapter  Google Scholar 

  • Lawless, H. (2013b). Segmentation. In H. Lawless (Ed.), Quantitative sensory analysis. Psy-chophysics, models and intelligent design. Oxford: Wiley Blackwell, New York.

    Chapter  Google Scholar 

  • Lawless, H. T., & Heymann, H. (2010). Consumer field tests and questionnaire design. In H. T. Lawless & H. Heymann (Eds.), Sensory evaluation of food: Principles and practices. Springer New York: New York, NY.

    Chapter  Google Scholar 

  • Lucey, J. A. (2001). The relationship between rheological parameters and whey separation in milk gels. Food Hydrocolloids, 15(4-6), 603–608.

    Article  CAS  Google Scholar 

  • Matak, K. E., Churey, J. J., Worobo, R. W., Sumner, S. S., Hovingh, E., Hackney, C. R., & Pierson, M. D. (2005). Efficacy of UV light for the reduction of Listeria monocytogenes in goat’s milk. Journal of Food Protection, 68, 2212–2216.

    Article  CAS  PubMed  Google Scholar 

  • Milly, P. J., Toledo, R. T., Chen, J., & Kazem, B. (2007). Hydrodynamic cavitation to improve bulk fluid to surface mass transfer in a nonimmersed ultraviolet system for minimal processing of opaque and transparent fluid foods. Journal of Food Science, 72, 407–413.

    Article  CAS  Google Scholar 

  • Orlowska, M., Koutchma, T., Grapperhaus, M., Gallagher, J., Schaefer, R., & Defelice, C. (2012). Continuous and pulsed ultraviolet light for nonthermal treatment of liquid foods. Part 1: Effects on quality of fructose solution, apple juice, and milk. Food and Bioprocess Technology An International Journal, 6, 1580–1592.

    Article  CAS  Google Scholar 

  • Rahn, R. (1997). Potassium iodide as a chemical actinometer for 254 nm radiation: Use of lodate as an electron scavenger. Photochemistry and Photobiology, 66, 450–455.

    Article  CAS  Google Scholar 

  • Reinemann, D. J., Gouw, P., Cilliers, T., Houck, K., & Bishop, J. R. (2006). New methods for UV treatment of milk for improved food safety and product quality. American Society of Agricultural and Biological Engineerings, 066088.

  • Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, A., & Vernon-Carter, E. J. (2004). Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14, 151–159.

    Article  CAS  Google Scholar 

  • Soukoulis, C., Panagiotidis, P., Koureli, R., & Tzia, C. (2007). Industrial yogurt manufacture: Monitoring of fermentation process and improvement of final product quality. Journal of Dairy Science, 90(6), 2641–2654.

    Article  CAS  PubMed  Google Scholar 

  • Wang, H., Livingston, K. A., Fox, C. S., Meigs, J. B., & Jacques, P. F. (2013). Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutrition Research, 33(1), 18–26.

  • Wehr, H. M. (2004). Standard methods for the examination of dairy products. San Francisco, CA, USA: Ignatius Press.

    Book  Google Scholar 

  • Yeom, H. W., Evrendilek, G. A., Jin, Z. T., & Zhang, Q. H. (2004). Processing of yogurt‐based products with pulsed electric fields: microbial, sensory and physical evaluations. Journal of food processing and preservation, 28(3), 161–178.

  • Zhu, K., Kanu, P. J., Claver, I. P., Zhu, K., Qian, H., & Zhou, H. (2009). A method for evaluating Hunter whiteness of mixed powders. Advanced Powder Technology, 20(2), 123–126.

    Article  Google Scholar 

Download references

Acknowledgements

The authors would like to acknowledge financial support from Universidad de Buenos Aires (UBACYT 2017-2020 Project) and ANPCyT of Argentina and from Banco InterAmericano de Desarrollo (BID) (2015-0401 Project).

Author information

Authors and Affiliations

  1. Departamento de Industrias, FCEN, UBA, Intendente Güiraldes 2160, C1428EGA, CABA, Argentina

    Priscilla Vásquez-Mazo, Mariana Ferrario & Sandra Guerrero

  2. Departamento de Ingeniería Química y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, B7608FDQ, Mar del Plata, Argentina

    Analía García Loredo

  3. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET – Universidad de Buenos Aires, Buenos Aires, Argentina

    Analía García Loredo, Mariana Ferrario & Sandra Guerrero

Authors
  1. Priscilla Vásquez-Mazo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Analía García Loredo
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mariana Ferrario
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Sandra Guerrero
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sandra Guerrero.

Ethics declarations

Conflict of Interest

The authors declare that they have no conflict of interest.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Vásquez-Mazo, P., Loredo, A.G., Ferrario, M. et al. Development of a Novel Milk Processing to Produce Yogurt with Improved Quality. Food Bioprocess Technol 12, 964–975 (2019). https://doi.org/10.1007/s11947-019-02269-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-019-02269-z

Keywords

Search

Navigation