Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
Oumayma Boukria,
El Mestafa El Hadrami,
Aysha Sameen,
Amna Sahar,
Sipper Khan,
Jasur Safarov,
Shakhnoza Sultanova,
Françoise Leriche,
Abderrahmane Aït-Kaddour
Affiliations
Oumayma Boukria
Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco
El Mestafa El Hadrami
Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, BP 2202 Route d’Immouzer, Fez 30050, Morocco
Aysha Sameen
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan
Amna Sahar
Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab 38000, Pakistan
Sipper Khan
School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54770, Pakistan
Jasur Safarov
Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan
Shakhnoza Sultanova
Department of Food Engineering, Faculty of Mechanical Building, Tashkent State Technical University Named after Islam Karimov, University Str. 2, Tashkent 100095, Uzbekistan
Françoise Leriche
Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France
Abderrahmane Aït-Kaddour
Université Clermont Auvergne, INRA, VetAgro Sup, UMRF, F-63370 Lempdes, France
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.
