ArticleMolecules (Basel, Switzerland)2024
Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.Food chemistry: X · 2026Article
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- Lipid oxidation-mediated non-enzymatic glycation and its impact on the digestibility of milk proteins.Frontiers in nutrition · 2026Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Effect of Ultrasound on the Microbial Flora and Physicochemical Parameters of Yogurt Added to Native Mexican Plants.Gels (Basel, Switzerland) · 2025Article
- Article
- Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains.Foods (Basel, Switzerland) · 2025Article
- Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis.Food chemistry: X · 2025Article
- Analysis of Flavor Differences BetweenFoods (Basel, Switzerland) · 2025Article
- Chemical Profiles of the Volatilome and Fatty Acids of "Suero Costeño" (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation.Molecules (Basel, Switzerland) · 2025Article
- Technological Assessment and Predictive Modeling of Probiotic Lactose-Free Fermented Milk withFoods (Basel, Switzerland) · 2025Article
- Characterization and discrimination of donkey milk lipids and volatiles across lactation stages.Food chemistry: X · 2024Article
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Authors and funding
9 authors.
Funding
Abstract
Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural properties of fermented milk. The research revealed that an increase in milkfat content significantly improved the water-holding capacity, syneresis, color, hardness, springiness, gumminess, and chewiness of fermented milk, while showing minimal changes in pH and total titratable acidity. Response surface analysis indicated that fermented milk with 25% milk fat, 2.5% inoculum, a fermentation time of 16 h, and a fermentation temperature of 30 °C exhibited the highest overall acceptability. Using GC-IMS technology, 36 volatile compounds were identified, with an increase in milk fat content leading to elevated levels of ketone compounds, and 14 compounds were defined as key aroma compounds (ROAV > 1). Electronic nose distinguished samples with different milk fat contents. The results demonstrate that an increase in milk fat content enhances the physicochemical and flavor attributes of fermented milk. This work provides theoretical references for the production and development of high-fat fermented milk.
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