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Trends in the Development and Use of Fermented Dairy Products,...
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Trends in the Development and Use of Fermented Dairy Products, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 21484

Special Issue Editor

Dr. Irena Barukčić Jurina

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: food safety; milk technology; food legislation; cheese production; modification of dairy products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermented dairy products comprise a large group of widely consumed foods, such as various types of fermented milks, cheese, dairy desserts, sour cream and beverages based on milk, whey or buttermilk. Due to their high nutritional value and associated health benefits, a substantial increase in the consumption of fermented dairy products has been seen over the past two decades, with current market trends suggesting a further increase in the future. Due to their special characteristics, fermented dairy products constitute an excellent medium for the incorporation of ingredients, making them true functional foods and enticing for modern consumers who prefer a healthy diet. In this context, the development of fermented dairy products, especially different types of fermented milks or cheeses, is a crucial area of expansion in the dairy industry, constituting one of the largest sectors in the global market of functional foods. The production of novel fermented dairy products involves the addition of probiotic microorganisms; unconventional starter cultures, such as kombucha, oligosaccharides and prebiotic fibers; CLA; phytosterols; bioactive peptides, etc. Recently, plant extracts and essential oils have been studied as sources of phenolic compounds and bioflavonoids, since dairy products lack such health-protecting components. In order to expand the bioavailability of applied functional ingredients, efficient encapsulation techniques have been developed. Regarding plant material, a large amount of research has been focused on developing the production of plant-based alternatives and analogues to fermented dairy products. Significant attention has also been focused on studying autochthonous dairy products as potential sources of valuable new compounds, such as starters, probiotic strains and antimicrobial agents, which could find applications as nutraceuticals in personalized diets or the large-scale production of fermented dairy products. The use of postbiotics in fermented food production, as well as to produce bioactive components with valuable functional properties and health benefits, has been an object of recent scientific interest and experimentation. It is worth noting that milk types other than cow's milk, especially goat's milk, are being extensively studied in the context of producing fermented dairy products. However, there is still insufficient evidence regarding the influence of these starters and enzymes on clotting mechanisms, and the textural, rheological and sensory properties of such non-bovine dairy products, which needs to be examined in detail. The applications of advanced and innovative food processing technologies, such as ultrasound, microwaves and high hydrostatic pressure, have also been investigated in order to improve the quality and process efficiency, while maintaining the safety, sensory, functional and health-promoting properties of fermented dairy products.

This Special Issue welcomes review articles and original research papers that address novel approaches as well as modifications of the existing processes in the production of fermented dairy foods, especially fermented milks and cheese. 

Dr. Irena Barukčić Jurina
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented milks
  • cheese
  • autochthonous dairy products
  • goat's cheese
  • kefir
  • yoghurt
  • koumiss/kumis
  • whey fermentation
  • kombucha
  • probiotics
  • postbiotics
  • bioactive peptides
  • encapsulation
  • plant extracts and essential oils in fermented milks and cheese
  • innovative processing methods
  • minimally processed fermented dairy products
  • personalized dairy products
  • plant-based analogues to fermented dairy products
  • rheology
  • proteolysis

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Related Special Issue

Published Papers (6 papers)

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Research

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15 pages, 627 KiB  
Article
Effect of Skimmed Milk Powder and Fruit Jams Addition on the Physicochemical Characteristics of Yogurt
by Simona Janoušek Honesová, Eva Samková, Eva Dadáková, Lucie Hasoňová, Markéta Jarošová, Karolína Reindl and Jan Bárta
Fermentation 2024, 10(9), 462; https://doi.org/10.3390/fermentation10090462 - 5 Sep 2024
Cited by 1 | Viewed by 1954
Abstract
In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In [...] Read more.
In three consecutive experiments, natural yogurt (NY) and fruit yogurt (FY) fortified with 5 and 10% skimmed milk powder (SMP) and 10% jam from black currant (BC), elderberry (EB), and their mixture of 1:1 (BCEB) were analyzed, and consumer acceptance was assessed. In Experiment 1, the effect of SMP (0, 5, and 10%) on selected physicochemical parameters of the NY was evaluated. With the increasing addition of SMP, a decrease in fat content (up to −19%) and, conversely, an increase in protein content (up to +82%) and viscosity were noted. Analyses of fruits and jams intended for yogurt fortification revealed a significantly higher vitamin C content in BC than in EB and higher anthocyanins in EB than in BC. In Experiment 2, NY with 5 and 10% SMP was fortified with 10% jams (BC or EB). A joint effect of SMP and the type of fruit jam was evaluated. The same trends in fat and protein contents as in Experiment 1 were detected. The sensory evaluation showed better acceptance of FY with 10% SMP and no differences between BC and EB perception. Thus, for Experiment 3, FY was prepared with only 10% SMP and 10% jam (BC, EB, BCEB). Significant differences were detected in active acidity and color measured in the CIELab system. These results were also confirmed in sensory evaluation. The overall acceptability showed that FY with different types of jam did not significantly differ. The launching of innovative fortified yogurt onto the market represents a promising way to increase the diversity of fermented dairy products with nutritionally desirable properties. Full article
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 2nd Edition)
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15 pages, 2455 KiB  
Article
Chia Seed Mucilage as a Functional Ingredient to Improve Quality of Goat Milk Yoghurt: Effects on Rheology, Texture, Microstructure and Sensory Properties
by Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina and Jelena Miocinovic
Fermentation 2024, 10(8), 382; https://doi.org/10.3390/fermentation10080382 - 26 Jul 2024
Cited by 1 | Viewed by 2179
Abstract
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in [...] Read more.
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its application in goat milk. In this study, three goat milk yoghurts (without—MC0, with 1.5%—MC15 and with 3% mucilage—MC30) were produced. The rheology, texture, microbial counts, syneresis, microstructure and sensory acceptance of the yoghurts were investigated. The MC addition resulted in a reduced hysteresis area, but increased yoghurt viscosity at lower shear rates. It also improved all texture parameters at both concentration levels, while syneresis values were reduced only in sample MC30. The MC addition promoted lactobacilli viability in both supplemented yoghurts. The texture perceived by sensory evaluation was rated the highest for the sample MC30, which was also the most accepted by consumers overall. Critical attributes that reduced the acceptability of all yoghurts were flavour and acidity. In conclusion, chia seed mucilage can be used as a functional ingredient in goat milk yoghurt to produce an innovative dairy product and meet consumer expectations. Full article
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 2nd Edition)
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17 pages, 1109 KiB  
Article
Microbial Diversity of Traditional Livno Cheese from Bosnia and Herzegovina
by Tarik Dizdarević, Svijetlana Sakić-Dizdarević, Davide Porcellato, Zlatan Sarić, Mersiha Alkić-Subašić, Roger K. Abrahamsen and Judith A. Narvhus
Fermentation 2023, 9(12), 1006; https://doi.org/10.3390/fermentation9121006 - 5 Dec 2023
Cited by 1 | Viewed by 1836
Abstract
Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological “reservoirs”, of which many have been lost due to the introduction of the pasteurization of milk in the dairy industry. Increased awareness [...] Read more.
Traditional dairy products, especially cheeses, represent part of the cultural food heritage of many countries. In addition, these cheeses constitute microbiological “reservoirs”, of which many have been lost due to the introduction of the pasteurization of milk in the dairy industry. Increased awareness of the importance of microorganisms that make up the biodiversity of traditional cheeses, as well as the development of molecular methods in recent decades, have enabled efforts to identify and preserve them. Traditional Livno cheese is a full-fat hard cheese, considered one of the most famous traditional cheeses of Bosnia and Herzegovina and is seasonally produced from a mixture of raw sheep’s milk supplemented with cow’s milk. Often, Livno cheese has variable quality, due to microbial contamination and poor milk quality. In this study, traditional Livno cheese was studied during the ripening of cheeses produced by different producers during two seasons. Culture-dependent analyses were made during ripening using microbiological plating on suitable media. Likewise, culture-independent methods Denaturing Gradient Gel Electrophoresis (DGGE) and Automated Ribosomal Intergenic Spacer Analysis (ARISA) were used to elucidate the cheese microbiota. Results of analysis showed Lactococcus spp., Streptococcus spp., Lactobacillus spp., Pediococcus spp. and Leuconostoc spp. to be dominant species in traditional Livno cheese. However, when comparing the use of culture-dependent and culture-independent methods in the evaluation of Livno cheese microbiota, Enterococcus was not detected by culture-independent DGGE methods. The microbial population of both the milk and the environment determines the fermentation processes during cheese production and ripening, and thereby defines the quality of this cheese. The numbers of bacteria in the cheese were shown to be dependent on the manufacturer, the degree of ripening and the production season. Full article
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 2nd Edition)
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18 pages, 1704 KiB  
Article
Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk
by Khaled S. Nassar, Ibrahim Attia, Sameh A. Korma, Salam A. Ibrahim, Tuba Esatbeyoglu and Eman Saad Ragab
Fermentation 2023, 9(10), 919; https://doi.org/10.3390/fermentation9100919 - 20 Oct 2023
Cited by 2 | Viewed by 2587
Abstract
The objective of this study was to evaluate the nutritional value of dried Kishk-like products using burghal of wheat, oat, and fenugreek with cow’s milk, camel’s milk, and goat’s milk. Kishk is an artisanal product that is popular in Egypt and the Middle [...] Read more.
The objective of this study was to evaluate the nutritional value of dried Kishk-like products using burghal of wheat, oat, and fenugreek with cow’s milk, camel’s milk, and goat’s milk. Kishk is an artisanal product that is popular in Egypt and the Middle East. This product is made primarily with wheat; however, to our knowledge, no research has used fenugreek seeds in making it. Changes in the physicochemical, microbial, and sensory properties of Kishk samples were followed over 90 days of storage at room temperature. The proximate analysis of fenugreek–Kishk samples (CF, AF, and GF) revealed the levels of moisture content (4.05–7.86%), protein (21.49–22.66%), fat (22.07–26.07%), fiber (13.59–14.19%), carbohydrate (22.16–28.37%), and ash (8.00–9.03%), and acidity ranged from 3.00% to 5.98%. Notably, the GF sample displayed the highest a*, b*, dC*, and ΔE values, along with the lowest L* value among all samples. Counts of coliform, yeasts and molds, Staphylococci, and spore-forming bacteria were not detected at detection limit < log CFU/g for any prepared Kishk-like samples. This was due to the combined levels of organic acids, high acidity, and low moisture content in Kishk samples that resulted in a safe food with a long shelf life. The Kishk-like samples thus could provide a complementary diet for infants up to six months, as well as a suitable option for children and elderly individuals requiring specialized care, offering an alternative to commercially available extracts. Full article
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 2nd Edition)
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13 pages, 11983 KiB  
Article
Fucoxanthin as a Biofunctional Compound in Goat Milk Yogurt: Stability and Physicochemical Effects
by Maryuri T. Nuñez de González, Rahmat Attaie, Selamawit Woldesenbet, Adela Mora-Gutierrez and Yoonsung Jung
Fermentation 2023, 9(3), 273; https://doi.org/10.3390/fermentation9030273 - 10 Mar 2023
Cited by 1 | Viewed by 2196
Abstract
The food industry has increasingly added nutrients and other ingredients to products to enhance their health benefits. Fucoxanthin is recognized for its benefits in mitigating obesity, diabetes, hypertension, and inflammation. Therefore, addition of fucoxanthin into goat milk yogurt, its stability, and the physicochemical [...] Read more.
The food industry has increasingly added nutrients and other ingredients to products to enhance their health benefits. Fucoxanthin is recognized for its benefits in mitigating obesity, diabetes, hypertension, and inflammation. Therefore, addition of fucoxanthin into goat milk yogurt, its stability, and the physicochemical properties of yogurt during processing and storage was investigated. Yogurts with and without fucoxanthin were manufactured by mixing goat whole milk (82.85%, w/w), powdered goat milk (10.68%, w/w), and sugar (6.47%, w/w). Fucoxanthin (0.052 mg/g of yogurt mix) was added to the treatment. The mix was heated at 80 °C for 30 min, cooled, inoculated with a culture, and incubated at 43 °C for 5 h. Fucoxanthin in the yogurt mix and yogurt was quantified by an HPLC method. The recoveries of fucoxanthin from the mix before and after heating were 98.25% and 98.83%, respectively. However, less fucoxanthin (90.13%) was recovered from the freshly prepared yogurt than from the mix. Heating the yogurt mix did not affect the concentration of fucoxanthin but adding the inoculum to the mix reduced its concentration during fermentation. During the storage period, the concentration of fucoxanthin in yogurt remained the same. Fucoxanthin did not adversely affect the chemical composition and physicochemical properties of yogurt, but it influenced the color, decreasing lightness (81.47 ± 0.09), and increasing redness (7.67 ± 0.09) and yellowness (38.24 ± 0.09). Thus, goat milk yogurt can be an effective food matrix to deliver fucoxanthin to human diet. Full article
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 2nd Edition)
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Review

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13 pages, 297 KiB  
Review
Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations
by Divakar Dahiya and Poonam Singh Nigam
Fermentation 2023, 9(4), 388; https://doi.org/10.3390/fermentation9040388 - 17 Apr 2023
Cited by 15 | Viewed by 9296
Abstract
Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir grains. Therefore, the metabolic activities [...] Read more.
Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir grains. Therefore, the metabolic activities of a mixed culture, including strains of bacteria and yeast, contribute to the probiotic characteristics in kefir. This article is based on the review of published studies on the functionality and nutraceutical properties of kefir. The therapeutic and dietary properties of kefir beverage and its probiotic strains have been discussed for their several health benefits. Concise selected information mostly from recent reports has been presented for two categories of kefir products: milk used for the production of dairy-based traditional kefir beverages for the lactose-tolerant population, and the plant-sourced substrates used for the production of dairy-free kefir beverages for lactose-intolerant and vegan consumers. Full article
(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products, 2nd Edition)
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