Fermented Milk Products in Developing Countries with Emphasis on those Produced from Ewe’s and Goat’s Milk

Milk ◽  
1987 ◽  
pp. 683-690 ◽  
Author(s):  
C. H. Kehagias
Keyword(s):  
Developing Countries ◽  
Fermented Milk ◽  
Milk Products ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Fermented Milk Products

scholarly journals Microbiological characteristics of goat’s milk kefir with the addition of mangosteen (Garcinia mangostana L.) peel extract

2020 ◽  
pp. 65-73
Author(s):  
Listya Purnamasari ◽  
Defi S. Cahyaningrum ◽  
Mochammad S. Sunarno ◽  
Viagian Pastawan ◽  
Epi Tauik
Keyword(s):  
Fermented Milk ◽  
Plate Count ◽  
Garcinia Mangostana ◽  
Milk Products ◽  
Mangosteen Peel ◽  
Goat’S Milk ◽  
Microbiological Characteristics ◽  
Goat's Milk ◽  
Peel Extract ◽  
Fermented Milk Products

Kefir is one of the fermented milk products. The addition of mangosteen peel extract as a source of antioxidant was aimed to increase the functionality of fermented milk products. The purpose of this research was to study the microbiological characteristics of goat’s milk kefir addition with different concentration (0%, 1%, 2%, and 3%) of mangosteen peel extract. The extract of mangosteen peel was purchased from PT. Haldin Pacific Semesta. The results showed that the addition of mangosteen peel extract did not affect significantly on total lactic bacteria, total plate count, and total coliform, but it affected significantly on total mold and yeast. Total lactic acid bacteria in kefir decreased from kefir grain and bulk starter of kefir, but those populations still same with the standard of microorganisms in prebiotic which is 107 CFU/ml. The conclusion of this study, mangosteen peel extract can be used to decrease total microbial such as mold/yeast at concentration 3% dan 4%.

scholarly journals Selection of raw materials and main components for production of sour milk drink from goat’s milk

2021 ◽  
Vol 16 (6) ◽  
pp. 13-19
Author(s):  
M. A. Gasheva
Keyword(s):  
New Technologies ◽  
Fermented Milk ◽  
Cow Milk ◽  
Main Task ◽  
Milk Products ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Main Components ◽  
Selection Of ◽  
Fermented Milk Products

Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented milk products not only in nutrition, but as a remedy for many diseases. Goat’s milk satisfies the need for a qualitative and quantitative ratio of nutrients. It has unique properties due to its protein composition, such as easy digestibility of milk, therapeutic and dietary properties, natural homogenization, hypoallergenic properties. Taking into account the increased demand for the processing of goat’s milk in Russia, the development of a fermented milk drink technology is urgent. A fermented milk drink based on raw goat’s milk will differ in quality characteristics, functionality and attractiveness for consumers of all age groups of the population, if compared with similar ones made from raw cow milk. The composition and properties of goat’s milk of local breeds of goats, as the main raw material for the production of a fermented milk drink with a functional orientation, have been studied in the research. The selection of starter cultures has been carried out, the use of which contributes to the absence of a pronounced taste and aroma characteristic of dairy products from goat’s milk, and also gives functional properties to the fermented milk drink.

scholarly journals Experience of application of fermented products based on goat’s milk in baby food

2021 ◽  
Vol 134 (1) ◽  
pp. 20-29
Author(s):  
Yu.A. Sinyavskiy ◽  
◽  
M.Zh. Nurushev ◽  
E.S. Mukhambetova ◽  
S.K. Kenzhebaeva ◽  
...  
Keyword(s):  
Biochemical Parameters ◽  
Immunoglobulin E ◽  
Fermented Milk ◽  
Skin Condition ◽  
Milk Products ◽  
Blood Biochemical Parameters ◽  
Blood Biochemical ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Fermented Milk Products

The need to include goat milk and products based on it in the diet of children of all age groups is justified by the high nutritional and biological value, low allergenicity and nutritional value. The aim of the study was to evaluate the clinical efficacy fermented milk products based on goat’s milk on children’s health. A study of the effect of fermented milk products based on goat’s milk on the skin condition, fecal microbiology, blood biochemical parameters, the activity of transaminases ALT, AST, total bilirubin, urea, total protein, total iron-binding capacity of blood serum, the level of albumin, glucose, indicators of the cellular and humoral links immunity, as well as the level of immunoglobulin E with a two-month consumption of products by 30 children of the specialized orphanage in Nur-Sultan, aged 8 months to 4 years. The analysis of the obtained results indicates that after 60-day intake of fermented milk products by children of a specialized orphanage in NurSultan, there was a positive trend in changes in the skin condition, functional disorders of the digestive system were leveled, and dysbiotic disorders of the intestine decreased. On the part of blood biochemical parameters, a positive dynamic was also noted in the change in the level of hemoglobin, erythrocytes, hematocrit, levels of protein, calcium and iron, as well as hepatic transaminases. The level of immunoglobulin E in the blood decreased, indicating a decrease in the allergic load on the body, the indicators of the cellular link of immunity normalized.

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

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