{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T08:51:55Z","timestamp":1791449515898,"version":"4.3.3"},"reference-count":64,"publisher":"Cambridge University Press (CUP)","license":[{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Research"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Individuals with metabolic disorders such as phenylketonuria (PKU) and kidney stone disease may be unable to consume conventional dairy products because of their high phenylalanine content. This study used different concentrations of glycomacropeptide (GMP; 2.5% and 3.0%) and starch (1.5% and 2.0%), which served as the independent formulation variables. All other ingredients, including coconut water (CW), Yoghurt culture, fermented unsalted butter, iota-carrageenan, inulin, sugar, stevia and stabilizers, were added at the same levels in all formulations. Physicochemical properties, antioxidant capacity, lactic acid bacteria viability, phenylalanine concentration and\n                    <jats:italic>in vitro<\/jats:italic>\n                    inhibition of calcium oxalate (CaOx) nucleation, growth and aggregation were assessed in the prepared Yoghurt samples during 14\u00a0days of 4\u00b0C storage. Among the tested formulations, F-4 (3% GMP and 2% starch) exhibited the most favourable physicochemical, microbiological and functional properties. The resulting reduced-sugar Yoghurt contained ultra-low phenylalanine (only 8.403\u00a0mg\/100\u00a0g), well below the recommended dietary intake for individuals with PKU. Furthermore, F-4 demonstrated superior antioxidant stability, the highest microbial viability and the lowest syneresis during storage. It inhibited CaOx crystal nucleation, growth and aggregation by up to 30.87%, 33.24% and 36.85%, respectively, suggesting potential anti-urolithiasis activity. Sensory evaluation of the F-4 GMP\u2013CW Yoghurt confirmed high consumer acceptability. Collectively, these findings indicate that the optimized F-4 GMP\u2013CW fermented Yoghurt may provide metabolically tailored nutrition by combining phenylalanine restriction with moderate anti-urolithiatic activity. It may therefore have potential as a functional food to support nutritional management while offering antioxidant and anti-urolithiasis-related benefits.\n                  <\/jats:p>","DOI":"10.1017\/s0022029926102568","type":"journal-article","created":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T08:15:45Z","timestamp":1791447345000},"page":"1-12","source":"Crossref","is-referenced-by-count":0,"title":["Development and physicochemical evaluation of a low-phenylalanine and anti-urolithiasis yoghurt based on casein glycomacropeptide and coconut water:\n                    <i>in vitro<\/i>\n                    study"],"prefix":"10.1017","author":[{"given":"Lida","family":"Majidinia","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/019787q29","id-type":"ROR","asserted-by":"publisher"}],"name":"UCSI University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ladan","family":"Majidinia","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/02rgb2k63","id-type":"ROR","asserted-by":"publisher"}],"name":"School of Pharmaceutical Sciences, University Sains Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hossein","family":"Mirsaeedghazi","sequence":"additional","affiliation":[{"name":"College of Agricultural Engineering, University of Tehran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3153-2232","authenticated-orcid":false,"given":"Ahmad","family":"Kalbasi-Ashtari","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/01f5ytq51","id-type":"ROR","asserted-by":"publisher"}],"name":"Texas A&M University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2026,10,8]]},"reference":[{"key":"S0022029926102568_ref27","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2890"},{"key":"S0022029926102568_ref50","first-page":"101977","article-title":"Gel properties of mung bean protein-sodium caseinate hybrid yogurt: physicochemical properties, microstructure, and intermolecular interactions","volume":"24","author":"Ran","year":"2024","journal-title":"Food Chemistry: X"},{"key":"S0022029926102568_ref11","doi-asserted-by":"publisher","DOI":"10.1016\/j.cgh.2020.09.049"},{"key":"S0022029926102568_ref44","doi-asserted-by":"publisher","DOI":"10.1159\/000531913"},{"key":"S0022029926102568_ref23","doi-asserted-by":"publisher","DOI":"10.1016\/j.metabol.2010.09.002"},{"key":"S0022029926102568_ref15","doi-asserted-by":"publisher","DOI":"10.1016\/j.urology.2013.03.065"},{"key":"S0022029926102568_ref60","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.930506"},{"key":"S0022029926102568_ref16","doi-asserted-by":"publisher","DOI":"10.3390\/nu14234987"},{"key":"S0022029926102568_ref4","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-022-05403-6"},{"key":"S0022029926102568_ref49","doi-asserted-by":"publisher","DOI":"10.1016\/j.ccmp.2023.100124"},{"key":"S0022029926102568_ref21","article-title":"Development of a novel protein and calcium fortified plant-based yogurt by adition of pea protein isolate and bio-calcium from Nile tilapia bones","volume":"7","author":"Karnjanapratum","year":"2025","journal-title":"Journal of Food Production, Processing and Nutrition"},{"key":"S0022029926102568_ref2","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2011-4285"},{"key":"S0022029926102568_ref35","doi-asserted-by":"publisher","DOI":"10.3390\/antiox10020316"},{"key":"S0022029926102568_ref26","unstructured":"Latimer, GW (2016) AOAC official method 973.35 lead in evaporated milk atomic absorption spectrophotometric method. 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