Juan Godoy Bibiana, Codina-Torrella Idoia, Trujillo Mesa Antonio-José
Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO (CERTA-UAB), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona (Cerdanyola del Vallès), 08193 Barcelona, Spain.
Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Edifici D4C, Esteve Terradas, 8, Castelldefels, 08860 Barcelona, Spain.
Foods. 2024 Dec 20;13(24):4135. doi: 10.3390/foods13244135.
The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison with Control yoghurts (elaborated from conventional milk, a mixture of A1 and A2 β-CN milk). The pH, acidity, water-holding capacity, spontaneous syneresis, firmness and color of yoghurts were monitored during their cold storage (4 °C) for 35 days. Two independent sensory tests (with expert judges and consumers) were also performed. The A2 yoghurts showed only minor differences in some of their physicochemical and sensory characteristics compared to those made with conventional milk. At specific storage times, the A2 yoghurt exhibited higher levels of acidity, luminosity (L*) and firmness, compared to the Control. No differences were observed in the growth curves of the starter ( subsp. and subsp. ) during the yoghurt production, nor in the water-holding capacity or spontaneous syneresis of the two types of gels. Regarding the sensory evaluation of samples, the A2 yoghurts were described as firmer and more adherent (by the expert panel), and brighter and more homogeneous (by the consumers) than the Control. In all cases, both consumers and expert sensory panels showed a preference for the A2 yoghurts. Therefore, these results demonstrate the suitability of A2A2 β-CN milk for producing yoghurts with similar characteristics to those obtained with conventional milk.
本研究旨在评估A2酸奶（用A2A2 β-酪蛋白牛奶制成）与对照酸奶（由传统牛奶制成，A1和A2 β-酪蛋白牛奶的混合物）相比的物理化学和感官特性。在4℃冷藏35天期间监测酸奶的pH值、酸度、持水能力、自然脱水收缩、硬度和颜色。还进行了两项独立的感官测试（由专家评委和消费者进行）。与用传统牛奶制成的酸奶相比，A2酸奶在一些物理化学和感官特性上仅表现出微小差异。在特定的储存时间，与对照相比，A2酸奶表现出更高的酸度、亮度（L*）和硬度。在酸奶生产过程中，两种发酵剂（嗜热链球菌亚种和德氏乳杆菌亚种）的生长曲线没有差异，两种类型凝胶的持水能力或自然脱水收缩也没有差异。关于样品的感官评价，专家小组认为A2酸奶比对照更硬且更黏附，消费者则认为A2酸奶比对照更明亮且更均匀。在所有情况下，消费者和专家感官小组都表现出对A2酸奶的偏好。因此，这些结果证明A2A2 β-酪蛋白牛奶适合生产具有与传统牛奶制成的酸奶相似特性的酸奶。
