scholarly journals Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

2022 ◽  
Author(s):  
Nermeen N. Nasralla ◽  
Nanis H. Gomah ◽  
Morsy M. Aly ◽  
Jelan A. Abdel-Aleem ◽  
Ahmed R.A. Hammam ◽  
...  
Keyword(s):  
Shelf Life ◽  
Dairy Products

scholarly journals Manufacturing of Fermented dairy products by using Lactobacillus casei which had the ability to lower cholesterol

2010 ◽  
Vol 4 (1) ◽  
pp. 72-81
Author(s):  
Abdul Wahed Baker ◽  
Zaid A. A. ◽  
Amer A. A.
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Lactobacillus Casei ◽  
Storage Period ◽  
Bacterial Cells ◽  
Manufactured Products ◽  
Fermented Dairy Products ◽  
Therapeutic Properties ◽  
Fermented Dairy ◽  
Number Of Bacteria

The study included manufacturing of fermented dairy products by using full cream milk of four kinds of mammalian: (Buffalos, Cows, Sheep's and Goats); with the use of Lactobacillus casei as a starter for the production of fermented dairy products which had the ability to lower cholesterol percentage in the above mentioned products by (71.4, 70, 74.8 and 67.7)% respectively. The viability of Lb. casei had not been affected significantly during storage shelf life of 21days " The product shelf life " , keeping their therapeutic properties unaltered with high viable number of bacteria at time of consumption. The viable counts of the bacteria after storage period for manufactured products were (1.06× 109, 8.1× 108, 7.5× 108and 8× 108) CFU/ml respectively. These numbers represent a decrease equal to one logarithmic cycle for each of manufactured products of Cows, Sheep's and Goats milk, and the decrease of bacteria's viability of manufactured products of Buffalos milk was less than one logarithmic cycle. Results of statistical analysis showed that there was highly significant differences (P<0.05) in the viable bacterial cells counts between manufactured products. By sensory comparison of the manufactured fermented products together, the results shows that the manufactured products from Buffalos milk was the best then the manufactured products of Cows milk then Sheep's milk then goats milk

Sensory Attributes and Other Properties of Yogurt Fortified with Immobilized Lactobacillus Plantarum and Soybean Residue (Okara)

2020 ◽  
Vol 16 (1) ◽  
pp. 1-6
Author(s):  
I.N.D. Roslan ◽  
N.A. Kamaruding ◽  
N. Ismail ◽  
S. Shaharuddin
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Nutritive Value ◽  
Cell Immobilization ◽  
Food Additive ◽  
Probiotic Bacteria ◽  
Manufacturing Processes ◽  
Strategic Approach ◽  
High Viability ◽  
Sensory Qualities

Yogurt enriched with probiotic bacteria benefits health by strengthening the abdominal ecosystem. A short shelf-life and poor survivability of probiotic in yogurt remains a great problem in production and manufacturing processes. Cell immobilization is believed as a suitable way to lengthen the probiotic survivability and prolong yogurt shelf-life. One of the cheap sources of natural immobilization carrier is okara, a soybean by-product. Due to its overproduction, the okara is becoming a source of pollution. The use of okara as a food additive in dairy products such as yogurt is potentially one strategic approach to minimize pollution. Therefore, this study has evaluated the effect of fortification with increasing concentrations of okara on texture, probiotic survivability, nutritive value, and sensory qualities of yogurt. On day 1, the yogurt fortified with 1% okara was the most preferable to panelists because of its high texture consistency, the lightest color, more sour taste, low sugar and fat contents, and high viability of probiotic bacteria. Based on this finding, we suggested 1% okara is the best formulation for symbiotic yogurt production.

Non-Thermal Preservation of Dairy Products

2020 ◽  
pp. 1-25
Author(s):  
Alperen Koker ◽  
İlhami Okur ◽  
Sebnem Ozturkoglu-Budak ◽  
Hami Alpas
Keyword(s):  
Fatty Acids ◽  
Hydrostatic Pressure ◽  
Thermal Treatment ◽  
Shelf Life ◽  
Dairy Products ◽  
Cold Plasma ◽  
Protein Denaturation ◽  
Product Safety ◽  
Negative Effects ◽  
Thermal Techniques

Dairy products include carbohydrates, protein, fatty acids, and different micronutrients, such as minerals and vitamins. Thermal treatment is generally used in dairy products to provide product safety and increase shelf life. But it can also lead to undesirable effects on dairy products such as protein denaturation, maillard reaction, and loss of vitamins. Non-thermal technology is an alternative method in the preservation of food products due to improving product safety and shelf life without any negative effects on food nutritional content. High hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound, cold plasma (CP), and pulsed light (PL) are the main non-thermal techniques that are used in the food industry. This chapter gives general principles of the non-thermal techniques, current applications in the dairy products, and recent advances in the dairy industry.

scholarly journals Packaging perspective of milk and dairy products

2019 ◽  
Vol 69 (1) ◽  
pp. 3-20 ◽  
Author(s):  
Mario Ščetar ◽  
Kata Galić ◽  
Rajka Božanić ◽  
Katarina Lisak Jakopović ◽  
Mia Kurek ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
Dairy Products ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Active Packaging ◽  
Point Of View ◽  
Antimicrobial Packaging ◽  
Dairy Foods ◽  
Edible Packaging

Packaging of dairy products develops continuously along with advances in material technologies, which are in turn a response to demands of consumers. This article aimed to give an overview of currently available dairy packaging systems. Novel dairy packaging systems include new packaging technologies such as the modified atmosphere packaging (MAP) that is widely used nowadays, especially for dairy product like cheese. Application of edible packaging could significantly reduce the costs of cheese packaging by reducing the amount of usually required packaging material. Nanomaterials and active packaging might be useful for extending the shelf life of dairy products by reducing material permeability or negative sensory characteristics of batch processing. Forms of active packaging relevant to dairy foods include oxygen scavenging, carbon dioxide absorbers, moisture and/or flavour/odour taints absorbers; releasing compounds (carbon dioxide, ethanol, antioxidants and/or other preservatives); maintaining temperature control and/or compensating temperature changes and antimicrobial packaging. Antimicrobial packaging is gaining interest from packaging scientists and industry due to its potential for providing quality and their safety benefits. The greatest challenge from the ecological point of view is biodegradable packaging. The main challenges for low waste materials are the durability of the packaging correlated with product shelf life as well as the ecological perspective.

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