THE CARBON DIOXIDE ABSORPTION CURVE OF INFANTS FED LACTIC ACID, HYDROCHLORIC ACID AND BOILED COW'S MILK

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produceγ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n=97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated wereLactobacillus paracasei,Streptococcus thermophilus, andLeuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers wereLactobacillus paracaseibut other GABA producing species includedLactococcus lactis,Lactobacillus plantarum,Lactobacillus rhamnosus,Pediococcus pentosaceus, andStreptococcus thermophilus. NoEnterococcus faecalisorSc. macedonicusisolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was aSc. thermophilus.

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KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2011.6.1.1-12 ◽

2012 ◽

Vol 6 (1) ◽

pp. 1

Author(s):

Sri Usmiati ◽

Juniawati Juniawati

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Casei ◽

Room Temperature ◽

Block Design ◽

Bifidobacterium Longum ◽

Buffalo Milk ◽

Cold Temperature ◽

Cow’S Milk ◽

Cow's Milk

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27oC), and (B2) cold temperature (4-10oC). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 106 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas. Keywords: dadih, cows milk, probiotic, storage

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Studies on the Distribution and Properties of Lactic Acid Bacteria in Cow's Milk in Japan

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.29.357 ◽

1959 ◽

Vol 29 (6) ◽

pp. 357-361

Author(s):

Rinjiro SASAKI ◽

Toshitaka NAKAE

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cow’S Milk ◽

Cow's Milk

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I. THE CARBON DIOXIDE ABSORPTION CURVE AND CARBON DIOXIDE TENSION OF THE BLOOD OF NORMAL RESTING INDIVIDUALS

Journal of Biological Chemistry ◽

10.1016/s0021-9258(18)86190-7 ◽

1921 ◽

Vol 45 (3) ◽

pp. 489-536

Author(s):

John P. Peters ◽

David P. Barr ◽

Frances D. Rule

Keyword(s):

Carbon Dioxide ◽

Carbon Dioxide Tension ◽

Absorption Curve ◽

Carbon Dioxide Absorption

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Physicochemical, microbiological and sensory characteristics of cow’s milk Kashkaval cheese ripened at different temperatures

Food Research ◽

10.26656/fr.2017.5(2).552 ◽

2021 ◽

Vol 5 (2) ◽

pp. 308-313

Author(s):

M. Ivanova ◽

A. Markova ◽

G. Ivanov

Keyword(s):

Lactic Acid ◽

Production Costs ◽

Sensory Characteristics ◽

Sensory Profile ◽

Cow Milk ◽

Cow’S Milk ◽

Lag Phase ◽

Cow's Milk ◽

Sensory Score ◽

Kashkaval Cheese

Kashkaval is a hard cheese produced in Eastern Europe and consumed after ripening. The influence of ripening temperature (9±1°C, 11±1°C and 13±1°C) of cow's milk Kashkaval cheese on its physicochemical, microbiological and sensory characteristics was studied. For the ripening period no statistically significant differences (P>0.05) in the indicators dry matter, fat content, salt and protein were found. A slight decrease in active acidity was observed during the maturation process which tendency was more pronounced in the experimental samples ripened at higher temperatures (13.0±1.0°C). It was found that lowering the ripening temperature of Kashkaval cheese was accompanied by a prolongation of the lag phase in the development of lactic acid microflora. A significantly higher amount of lactic acid microorganisms (P<0.05) in cheese samples matured at 13±1° C was established. The chosen temperature regime of maturation did not affect the number of psychrotrophic microorganisms (P>0.05). The absence of unwanted side microflora in fresh cheese was established, which was an important prerequisite for the normal course of the maturing processes and the formation of a characteristic sensory profile of the cheese. Kashkaval cheese ripened at 13±1°C for 45 days was characterized by the highest overall sensory score comparable to Kashkaval cheese ripened at 9±1°C and 11±1°C for 60 days. The obtained results demonstrated that the higher ripening regime could be successfully used to reduce production costs without changing the specific physicochemical, microbiological and sensory characteristics of Kashkaval cheese from cow milk.

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Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

Food Technology and Biotechnology ◽

10.17113/ftb.57.04.19.6344 ◽

2019 ◽

Vol 57 (4) ◽

pp. 461-467 ◽

Cited By ~ 2

Author(s):

Edina Šertović ◽

Zlatan Sarić ◽

Miroljub Barać ◽

Irena Barukčić ◽

Aleksandar Kostić ◽

...

Keyword(s):

Fatty Acids ◽

Lactic Acid ◽

Lactobacillus Acidophilus ◽

Unsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Cow’S Milk ◽

Fermented Beverages ◽

Cow's Milk ◽

Lactobacillus Acidophilus La5

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2–82.7 %, of unsaturated fatty acids 22.3–77.8 % and of polyunsaturated fatty acids 15.5–65.9 %. The main soy sugars were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus La5 and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.

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