Lactic acid‐mediated isolation of alpha‐, beta‐ and kappa‐casein fractions by isoelectric precipitation coupled with cold extraction from defatted cow milk

2019 ◽  
Vol 73 (1) ◽  
pp. 31-39 ◽  
Author(s):  
Saranya Thekkilaveedu ◽  
Venkateshwaran Krishnaswami ◽  
Dhilin Pathayappurakkal Mohanan ◽  
Shanmugarathinam Alagarsamy ◽  
Subramanian Natesan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Cow Milk ◽  
Isoelectric Precipitation ◽  
Alpha Beta

scholarly journals Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures

2020 ◽  
pp. 32-42
Author(s):  
S. Aforijiku ◽  
S. M. Wakil ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proximate Composition ◽  
Room Temperature ◽  
Starter Cultures ◽  
Cow Milk ◽  
Spontaneous Fermentation ◽  
Overall Acceptability ◽  
Fermentation Control ◽  
Better Than

Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce diacetyl and lactic acid. Results: Lactobacillus caseiN1 produced the highest quantity (2.72 g/L) of diacetyl at 48 hrs of incubation while Pediococcus acidilacticiG1 had the lowest amount (0.50 g/L). The pH of produced yoghurt ranged between 4.40 and 5.58 while the corresponding lactic acid contents ranged between 0.70 and 0.96 g/L. Yoghurt produced with cow milk inoculated with L. PlantarumN24 and L. BrevisN10 had the lowest pH (4.40) at significant level of P≤0.05. Yoghurt with mixed culture of L. PlantarumN24 and L. PlantarumN17 had the highest protein content (5.13%) while spontaneous fermentation (control) produced the least (0.48%). Yoghurt produced from cow milk inoculated with L. PlantarumN24 and L. PlantarumN17 was rated best with overall acceptability (9.0) during first day of storage while the commercial yoghurt (5.8) and spontaneous fermentation (6.8) had least overall acceptability at P≤0.05. Conclusion: Yoghurt samples stored in refrigerator had more viable LAB counts for a period of 21 days while the samples stored at room temperature had a day count except for yoghurt produced with cow milk inoculated with L. plantarumN24 which retained its viability at the second day. The yoghurt produced with selected LAB starters are better than commercial yoghurt in terms of sensory properties, proximate composition, pH and viability.

scholarly journals Influence of Enterococci and Lactobacilli on Listeria

2010 ◽  
Vol 27 (Special Issue 2) ◽  
pp. 12-17
Author(s):  
K. Kučerová ◽  
I. Korbová ◽  
Š. Horáčková ◽  
E. Šviráková ◽  
M. Plocková
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Proteinase K ◽  
Cow Milk ◽  
Live Cells ◽  
Enterococcus Spp ◽  
Almost All

A collection of lactic acid bacteria (38 Enterococcus and 41 Lactobacillus strains) was tested for the antilisterial activity against 15 Listeria spp. strains (two L. monocytogenes, one L. ivanovii and 12 L. innocua strains) using agar spot method. Out of all 79 bacteria only six Enterococcus strains (1/3A, 3/3A, 6/4D, 6/1A, 1282 and EN3) exhibited antilisterial activity against almost all used indicator strains, when their live cells were tested. When their cell free neutralised supernatants (CFNS) were tested against four selected indicator strains (L. innocua Ln-03, Ln-06, Ln-10 and L. monocytogenes CCM5576) only two Enterococcus spp. strains were active – E. faecalis 6/1A strain from raw cow milk of minor interest due to the activity of its CFNS only against L. innocua Ln-06 and thermolability of the compound and E. mundtii 1282 strain from goat raw milk with CFNS active against 13 Listeria spp. strains including L. monocytogenes. E. mundtii 1282 strain produced probably a bacteriocin, because it completely lost the activity after treatment CFNS with proteinase K.

scholarly journals Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

2021 ◽  
Vol 42 (1) ◽  
pp. 167-178
Author(s):  
Tatiane de Oliveira Xavier Machado ◽  
◽  
Roberta Verônica dos Santos Carvalho Mesquita ◽  
Vanicleia Oliveira da Sillva ◽  
Micaele Bagagi Araújo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Enterococcus Faecium ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Probiotic Properties ◽  
Organic Acid Profile ◽  
Probiotic Strains

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

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

Food Research ◽  
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.

scholarly journals Carbohydrate Fermentation Profile and Physiological Studies of Lactic Acid Bacteria from Native Raw Cow Milk

2020 ◽  
pp. 83-93
Author(s):  
A. B. Adediran ◽  
S. Aforijiku
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genomic Analysis ◽  
Proximate Analysis ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Milk Samples ◽  
Probiotic Potential ◽  
Test Kit ◽  
Physiological Studies

The aim of this study was to identify and evaluate the physiological studies of lactic acid bacteria from native raw cow milk. Cow milk samples were collected purposively from four different locations in Ibadan. The proximate analysis, pH and acidity of the milk samples were examined using standard procedures. Lactic acid bacteria (LAB) were isolated, characterized, and identified using both morphological, biochemical test, and Analytical profile index (API) system. The identified LAB were subjected to various physiological conditions such as growth at different temperature (15, 30, 45°C), pH (4, 6, 8) and NaCl concerntrations (4, 6, and 8%).The heterotrophic counts ranged between 3.1 ×107to 4.2 ×107CFU/mL and lactic acid bacteria counts ranged from 2.2× 107 to 3.8 × 107 CFU/mL. Thirty-five LAB isolates were randomly picked and identified as Lactobacillus (57.15%), Streptococcus (14.29%), Leuconostoc (8.57%), Pediococcus (8.57%), Lactococcus (5.71%) and Enterococcus (5.71%). The LAB isolates were further identified as Lactobacillus plantarum, Leuconostoc mesenteriodes, Lactococcus lactis, Lactobacillus acidiophilus and Lactobacillus bulgaricus based on API 50 test kit, and were able to grow at different physiological paramaters. This study shows that Lactobacillus strains isolated from raw cow milk had better physiological attributes. These LAB could be recommended for further assessment such as evaluation of probiotic potential properties and genomic analysis.

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