HAL will be down for maintenance from Friday, June 10 at 4pm through Monday, June 13 at 9am. More information
Skip to Main content Skip to Navigation
Journal articles

Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

Abstract : Five mixtures of milk and pea protein (0-40 g pea protein/100 g total protein) were fermented by ten starter cultures of lactic acid bacteria (LAB)(2) to select the cocktails that can lead to products similar to a conventional yoghurt. Generally speaking, an increase in pea concentration leads to products with higher acidity, higher syneresis and lower firmness. From the sensory perspective, up to 30 g pea protein/100 g total protein, starter cultures show either positive or negative effects. A principal component analysis (PCA)(3) and a hierarchical cluster analysis (HCA)(4) carried out on all variables revealed five groups of products. Two groups of products of 0 g or 10 g pea protein/100 g total protein seemed to be the most similar to conventional dairy products. The third group included products fermented with two starters with negative characteristics such as astringency and bitterness. The last two groups included members made of 10 g, 20 g, 30 g and 40 g pea protein/100 g total protein, among them one group showing a positive sensory profile. From this group, four starter cultures seem promising for the fermentation of milk and pea protein mixtures.
Document type :
Journal articles
Complete list of metadata

Cited literature [29 references]  Display  Hide  Download

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01396424
Contributor : Csga - Université de Bourgogne Connect in order to contact the contributor
Submitted on : Monday, November 20, 2017 - 3:20:12 AM
Last modification on : Saturday, May 21, 2022 - 3:58:27 AM
Long-term archiving on: : Wednesday, February 21, 2018 - 1:09:42 PM

File

MYCL.pdf
Files produced by the author(s)

Identifiers

Citation

Manhal Yousseef, Céline Lafarge, Dominique Valentin, Samuel Lubbers, Florence Husson. Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. LWT - Food Science and Technology, Elsevier, 2016, 69, pp.430-437. ⟨10.1016/j.lwt.2016.01.060⟩. ⟨hal-01396424⟩

Share

Metrics

Record views

258

Files downloads

1087