Assessment of plain yoghurt quality parameters affected by milk adulteration: Implications for culture kinetics, physicochemical properties, and sensory perception
Iuri Lima dos Santos Rosario
Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000 Brazil
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598 Brazil
Contribution: Conceptualization, Investigation, Writing - original draft, Methodology, Formal analysis, Data curation, Visualization
Search for more papers by this authorCarla Paulo Vieira
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598 Brazil
Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Cellular Communication Laboratory, Oswaldo Cruz Foundation (FIOCRUZ), Manguinhos, Rio de Janeiro, 21040-900 RJ, Brazil
Contribution: Writing - review & editing, Validation, Formal analysis
Search for more papers by this authorMadian Johel Galo Salgado
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation
Search for more papers by this authorNathália Brizack Monteiro
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation
Search for more papers by this authorKatherine Gutiérrez Alzate
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation
Search for more papers by this authorGéssica Cordeiro de Araújo
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation, Visualization, Data curation
Search for more papers by this authorKarina Frensel Delgado
Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000 Brazil
Contribution: Investigation
Search for more papers by this authorCarlos Adam Conte-Junior
Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000 Brazil
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598 Brazil
Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, 21040-900 Brazil
Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Contribution: Funding acquisition, Writing - review & editing, Project administration, Supervision
Search for more papers by this authorCorresponding Author
Marion Pereira da Costa
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Funding acquisition, Writing - review & editing, Methodology, Project administration, Supervision, Resources
Search for more papers by this authorIuri Lima dos Santos Rosario
Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000 Brazil
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598 Brazil
Contribution: Conceptualization, Investigation, Writing - original draft, Methodology, Formal analysis, Data curation, Visualization
Search for more papers by this authorCarla Paulo Vieira
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598 Brazil
Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Cellular Communication Laboratory, Oswaldo Cruz Foundation (FIOCRUZ), Manguinhos, Rio de Janeiro, 21040-900 RJ, Brazil
Contribution: Writing - review & editing, Validation, Formal analysis
Search for more papers by this authorMadian Johel Galo Salgado
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation
Search for more papers by this authorNathália Brizack Monteiro
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation
Search for more papers by this authorKatherine Gutiérrez Alzate
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation
Search for more papers by this authorGéssica Cordeiro de Araújo
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Contribution: Investigation, Visualization, Data curation
Search for more papers by this authorKarina Frensel Delgado
Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000 Brazil
Contribution: Investigation
Search for more papers by this authorCarlos Adam Conte-Junior
Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói, RJ, 24220-000 Brazil
Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-598 Brazil
Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, RJ, 21040-900 Brazil
Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, 21941-909 Brazil
Contribution: Funding acquisition, Writing - review & editing, Project administration, Supervision
Search for more papers by this authorCorresponding Author
Marion Pereira da Costa
Laboratory of Inspection and Technology of Milk and Derivatives (LaITLacteos), School of Veterinary Medicine, Federal University of Bahia (UFBA), Ondina, Salvador, BA, 40170-110 Brazil
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Funding acquisition, Writing - review & editing, Methodology, Project administration, Supervision, Resources
Search for more papers by this authorAbstract
In developing nations, the widespread practice of adulterating milk with water, driven by economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the absence of mandatory water detection tests for plain yoghurt, our study investigated the repercussions of adding 0–15% water to milk on plain yoghurt quality parameters over 28 days of refrigerated storage. Starter culture kinetics were notably affected, influencing colour and texture. Yet, sensory analysis indicated minimal impact on consumer perception. These results underscore the potential risk of unknowingly consuming adulterated yoghurt, emphasising the necessity for stringent regulatory measures to counteract such practices.
CONFLICT OF INTEREST STATEMENT
The authors declare that they have no conflicts of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
| Filename | Description |
|---|---|
| idt13077-sup-0001-FigureS1.tifTIFF image, 3.9 MB |
Figure S1 Significant correlations (P < 0.05) from Pearson's correlation test of physicochemical and instrumental parameters concerning the storage period (28 days) of yoghurts with water addition stored at 4°C. |
| idt13077-sup-0002-FigureS2.tifTIFF image, 3.9 MB |
Figure S2 Significant correlations (P < 0.05) from Pearson's correlation test of instrumental parameters concerning the storage period (28 days) of yoghurts with water addition stored at 4°C. |
| idt13077-sup-0003-Supinfo.docxWord 2007 document , 25.4 KB |
Table S1 Pearson's correlation test between storage period, microbial count, and physicochemical parameters in yoghurts with water addition stored at 4°C for 28 days. Table S2 Pearson's correlation test between microbial and physicochemical variables with sensory quality scores in freshly prepared yoghurts with water addition stored at 4°C. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
REFERENCES
- Aliakbarian B, Bagnasco L, Perego P, Leardi R and Casale M (2016) UV-VIS spectroscopy for monitoring yogurt stability during storage time. Analytical Methods 8 5962–5969.
- American Public Health Association (APHA) (2015) Compendium of Methods for the Microbiological Examination of Foods, 5th edn. New York, NY: American Journal of Public Health.
- Aryana K J and Olson D W (2017) A 100-year review: Yogurt and other cultured dairy products. Journal of Dairy Science 100 9987–10013.
- Association of Official Analytical Chemists (AOAC) (2016) Official Methods of Analysis, 14th edn. Washington, DC: Association of Analytical Chemists.
- Azad T and Ahmed S (2016) Common milk adulteration and their detection techniques. Food Contamination 3 22.
10.1186/s40550-016-0045-3 Google Scholar
- Bakry A M, Chen Y Q and Liang L (2019) Developing a mint yogurt enriched with omega-3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics. Journal of Food Processing and Preservation 43 e14287.
- Baranyi J and Roberts T A (1994) A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology 23 277–294.
- Beber C L, Carpio A F R, Almadani M I and Theuvsen L (2019) Dairy supply chain in southern Brazil: Barriers to competitiveness. International Food and Agribusiness Management Review 22 651–673.
- Brazil (2018) Instrução Normativa no 76, de 26 de novembro de 2018 - Regulamentos Técnicos que fixam a identidade e as características de qualidade que devem apresentar o leite cru refrigerado, o leite pasteurizado e o leite pasteurizado tipo A. [Internet document] URL https://wp.ufpel.edu.br/inspleite/files/2019/04/INSTRU%C3%87%C3%83O-NORMATIVA-N%C2%BA-76-DE-26-DE-NOVEMBRO-DE-2018-Di%C3%A1rio-Oficial-da-Uni%C3%A3o-Imprensa-Nacional.pdf. Accessed 12/09/2023.
- Brazil (2022) Regulamentos Técnicos de Identidade e Qualidade (RTIQ) - Leite e seus derivados Ministério da Agricultura e Pecuária. [Internet document] URL https://www.gov.br/agricultura/pt-br/assuntos/suasa/regulamentos-tecnicos-de-identidade-e-qualidade-de-produtos-de-origem-animal-1/rtiq-leite-e-seus-derivados. Accessed 12/09/2023.
- Buehler A J, Martin N H, Boor K J and Wiedmann M (2018) Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model. Journal of Dairy Science 101 10759–10774.
- Chandan R C, Gandhi A and Shah N P (2017) Chapter 2, an overview on yogurt production and composition. In Yogurt in Health and Disease Prevention, 1st edn. P S Nagendra, ed. Cambridge, MA: Academic Press.
10.1016/B978-0-12-805134-4.00002-X Google Scholar
- Cheng N, Barbano D M and Drake M A (2019) Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity. Journal of Dairy Science 102 2022–2043.
- Cheng Z, O'Sullivan M G, Miao S, Kerry J P and Kilcawley K N (2022) Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. International Journal of Dairy Technology 75 761–790.
- Costa M P d and Conte-Junior C A (2015) Chromatographic methods for the determination of carbohydrates and organic acids in foods of animal origin. Comprehensive Reviews in Food Science and Food Safety 14 586–600.
- Costa M P, Frasao B S, Rodrigues B L, Silva A C and Conte-Junior C A (2016) Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. Journal of Dairy Research 83 493–496.
- Costa M P, Monteiro M L G, Frasao B S, Silva V L M, Rodrigues B L, Chiappini C C J and Conte-Junior C A (2017) Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts. Journal of Dairy Science 100 157–168.
- Costa G M, Paula M M, Costa G N, Esmerino E A, Silva R, Freitas M Q, Barão C E, Cruz A G and Pimentel T C (2020) Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components. Journal of Sensory Studies 35 e12602.
- Fagnani R, Damião B C M, Trentin R P S and Vanot R L (2022) Predicting adulteration of grated Parmigiano Reggiano cheese with ricotta using electrophoresis, multivariate nonlinear regression and computational intelligence methods. International Journal of Dairy Technology 75 239–245.
- Farah J S, Cavalcanti R N, Guimarães J T et al. (2021) Differential scanning calorimetry coupled with machine learning technique: An effective approach to determine the milk authenticity. Food Control 121 107585.
- Fehér Pindešová I, Fehér A, Prus P, Zajác P and Prčík M (2022) Farm level milk adulteration: Changes in the physicochemical properties of raw cow's milk after the addition of water and NaCl. Agriculture 12 136.
- Fitztum A C, Lima L S, Judacewski P, Salem R D S, Lindner J D D, Demiate I M, Zielinski A A F, Alberti A and Nogueira A (2023) Evaluation of traditional semi-hard Brazilian cheeses using chemometric tools to identify possible denomination fraud. International Journal of Dairy Technology 76 616–626.
- García-Pérez F J, Lario Y, Fernández-López J, Sayas E, Pérez-Alvarez J A and Sendra E (2005) Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color Research & Application 30 457–463.
- Handford C E, Campbell K and Elliott C T (2016) Impacts of milk fraud on food safety and nutrition with special emphasis on developing countries. Comprehensive Reviews in Food Science and Food Safety 15 130–142.
- Huang Y, Thompson T, Wang Y, Yu Q, Zhu L, Xu X, Wen Z T and Townsend J A (2019) Analysis of cariogenic potential of alternative milk beverages by in vitro Streptococcus mutans biofilm model and ex vivo caries model. Archives of Oral Biology 105 52–58.
- İncedayi B, Tamer C E, Sinir G Ö, Suna S and Çopur Ö U (2016) Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology 36 171–178.
- Instituto Adolfo Lutz (2008) Métodos Físico-Químicos para Análise de Alimentos. [Internet document] URL http://www.ial.sp.gov.br/resources/editorinplace/ial/2016_3_19/analisedealimentosial_2008.pdf. Accessed 12/09/2023.
- Kamble K D and Kokate P S (2015) Production and keeping quality of yogurt from buffalo and cow milk-a traditional milk product of high health value. Indian Journal of Traditional Knowledge 14 2.
- Kandpal S D, Srivastava A K and Negi K S (2012) Estimation of quality of raw milk (open & branded) by milk adulteration testing kit. Indian Journal of Community Health 24 188–192.
- Los P R, Simões D R S, Benvenutti L, Zielinski A A F, Alberti A and Nogueira A (2021) Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of camembert-type cheeses. International Journal of Dairy Technology 74 371–382.
- Meléndez-Martínez A J, Vicario I M and Heredia F J (2005) Correlation between visual and instrumental colour measurements of orange juice dilutions: Effect of the background. Food Quality and Preference 16 471–478.
- Motta T M C, Hoff R B, Barreto F, Andrade R B S, Lorenzini D M, Meneghini L Z and Pizzolato T M (2014) Detection and confirmation of milk adulteration with cheese whey using proteomic-like sample preparation and liquid chromatography–electrospray–tandem mass spectrometry analysis. Talanta 120 498–505.
- Mudgil D, Barak S and Khatkar B S (2017) Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. Journal of Food Science and Technology 54 3810–3817.
- Nascimento C F, Santos P M, Pereira-Filho E R and Rocha F R P (2017) Recent advances on determination of milk adulterants. Food Chemistry 221 1232–1244.
- Nawaz T, Ur Rehman Z, Ullah R, Ahmed N and Mahmoud Sayed S (2022) Physicochemical and adulteration study of fresh milk collected from different locations in Pakistan. Saudi Journal of Biological Sciences 29 103449.
- Nogueira A C R, Amorim K A, Bastos S C, Pinheiro A C M, Teixeira R B, Cruz A G and Rodrigues J F (2023) Information influenced consumers' attitudes toward A2 milk: An approach using text highlighting technique. Journal of Sensory Studies 38 e12863.
- Pakseresht S, Mazaheri Tehrani M and Razavi S M A (2017) Optimization of low-fat set-type yoghurt: Effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties. Journal of Food Science and Technology 54 2351–2360.
- Pimentel T C, Antunes A E C, Zacarchenco P B, Cortez M A S, Bogsan C S B, Oliveira M N, Esmerino E A, Silva M C and Cruz A G (2017) Chapter 19, Brazilian yogurt-like products. In Yogurt in Health and Disease Prevention, 1st edn. P S Nagendra, ed. Cambridge, MA: Academic Press.
10.1016/B978-0-12-805134-4.00019-5 Google Scholar
- Robson K, Dean M, Haughey S and Elliott C (2021) A comprehensive review of food fraud terminologies and food fraud mitigation guides. Food Control 120 107516.
- Rocha R S, Mahieu B, Tavares-Filho E R, Zacarchenco P B, Freitas M Q, Mársico E T, Pimentel T C, Esmerino E A and Cruz A G (2023) Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating. Food Research International 165 112517.
- Rosario A I L S, Mutz Y S, Castro V S, Silva M C A, Conte-Junior C A and Costa M P (2020) Everybody loves cheese: Crosslink between persistence and virulence of Shiga-toxin Escherichia coli. Critical Reviews in Food Science and Nutrition 0 1–23.
- Saint-Eve A, Panouillé M, Capitaine C, Déléris I and Souchon I (2015) Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties. Food Hydrocolloids 46 144–152.
- Scudino H, Tavares-Filho E R, Guimarães J T, Mársico E T, Silva M C, Freitas M Q, Pimentel T C, Esmerino E A and Cruz A G (2023) Consumers' attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique. Food Research International 167 112702.
- Vargas M, Cháfer M, Albors A, Chiralt A and González-Martínez C (2008) Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows' and goats' milk. International Dairy Journal 18 1146–1152.
- Vasile F E, Hryczyñski L M, Fernandez A B, Bustos L F, Romero A M and Mazzobre M F (2023) Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer-based study performed with children. International Journal of Dairy Technology 76 252–260.
- Vieira C P, Costa M P, Silva V L M, Delgado K F, Frasão B S, Elias T A, Nunes Y E C O, Gloria M B A and Conte-Junior C A (2021) Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk. LWT 138 110700.
- Zhao K, Liu Y and Zhang Q (2019) Dielectric behavior of adulterated milk with urea and water. Journal of Molecular Liquids 273 37–44.
