scholarly journals Heavy metal levels in milk and fermented milk products produced in the Almaty region, Kazakhstan

2020 ◽  
Vol 13 (4) ◽  
pp. 609-613 ◽  
Author(s):  
N. B. Sarsembayeva ◽  
T. B. Abdigaliyeva ◽  
Z. A. Utepova ◽  
A. N. Biltebay ◽  
S. Zh. Zhumagulova
Keyword(s):  
Heavy Metal ◽  
Raw Materials ◽  
Absorption Spectrometry ◽  
Food Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Cottage Cheese ◽  
Milk Products ◽  
Metal Levels ◽  
Fermented Milk Products

Background and Aim: Monitoring food quality and safety remain a pressing issue. The intermediate results of the study on the residual amounts of heavy and toxic elements in food products are presented herein. The aim of this study was the determination of heavy metals in milk and fermented milk products from basic farms in the Almaty region, Kazakhstan. Materials and Methods: A total of 120 raw milk samples and 80 cottage cheese samples were analyzed. The milk and cottage cheese samples were subjected to mineralization during the analysis to remove organic impurities and determine the heavy metal concentrations using atomic absorption spectrometry. Results: The contents of cadmium, lead, and arsenic in all raw materials and food products did not exceed the maximum permissible concentrations. Conclusion: The dairy samples showed low contents of cadmium, mercury, lead, and arsenic that did not exceed the allowable concentrations for basic farms in the Almaty region.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

Technological characterization of wild-typeLactococcus lactisstrains isolated from raw milk and traditional fermented milk products in Turkey

2007 ◽  
Vol 87 (6) ◽  
pp. 521-534 ◽  
Author(s):  
Burcu Özkalp ◽  
Banu Özden ◽  
Yasin Tuncer ◽  
Pınar Şanlibaba ◽  
Mustafa Akçelik
Keyword(s):  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

scholarly journals Coxiella burnetii DNA in milk, milk products, and fermented dairy products

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Linda Valkovska ◽  
Artjoms Mališevs ◽  
Kaspars Kovaļenko ◽  
Aivars Bērziņš ◽  
Lelde Grantiņa-Ieviņa
Keyword(s):  
Dairy Products ◽  
Q Fever ◽  
Raw Milk ◽  
Fermented Milk ◽  
Human Consumption ◽  
Diverse Range ◽  
Milk Products ◽  
Foreign Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

Abstract Introduction Q fever in dairy cattle has been investigated in Latvia since 2012. In 2015, 10.7% of farms tested positive for the DNA of C. burnetii, its aetiological agent, in bulk tank milk. The presence of C. burnetii DNA and infectious bacteria in dairy products has been assessed in several countries, and because Latvian milk may contain them, parallel assessment in this country is recommended. Accordingly, the present study tested shop and farm retail dairy products from Latvia and included foreign products for comparison. Material and Methods Investigation was carried out of 187 samples of a diverse range of dairy products from 41 Latvian milk producers. Twenty-six comparable samples pooled from Estonia, France, Germany, Greece, Italy, Lithuania, the Netherlands, Poland and Spain were also included. The all-countries total number of fermented milk products was 160. Special attention was paid to products that could be more attractive to children because of their added chocolate, cacao, berry and fruit content. DNA was extracted and amplification of C. burnetii IS1111 was performed using a commercial PCR kit. Results Overall positivity was 60.56%. Domestic products were positive more often (60.96%) than foreign ones (57.69%). Only 26.67% of unpasteurised Latvian cow’s milk samples were positive whereas 76.47% of pasteurised equivalents and 63.13% of fermented milk products were. Sweetened and fruit-containing samples were 71.43% positive. Conclusion The shedding of C. burnetii via milk should be monitored and only milk from healthy animals allowed for sale for direct human consumption without pasteurisation. Raw milk quality and the effectiveness of industrial heat treatment and pasteurisation methods in Latvia and other countries should be carefully assessed to ensure adequate consumer health protection.

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Prasad Patil ◽  
Akanksha Wadehra ◽  
Kanchan Munjal ◽  
Pradip Behare
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Dairy Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Milk Samples ◽  
Fermented Milk Products ◽  
Exopolysaccharides Production

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as <italic>S. thermophilus</italic>, 2 were <italic>Lb. rhamnosus</italic> and 2 were confirmed as <italic>Lb. fermentum</italic>. Two <italic>S. thermophilus</italic> strains (PD7 and PD11) and <italic>Lb. fermentum</italic> strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

Lactic Streptococcal Agglutinins: A Review1

1980 ◽  
Vol 43 (11) ◽  
pp. 856-858 ◽  
Author(s):  
MOHOMMED ALI SALIH ◽  
WILLIAM E. SANDINE
Keyword(s):  
Fermented Milk ◽  
Agglutination Test ◽  
Additional Research ◽  
Cottage Cheese ◽  
Milk Products ◽  
Fermented Milk Products

Agglutinins that cause clumping and settling of lactic streptococci are reviewed. Evidence defining the role played by agglutinins in sedimentation defects occurring during cottage cheese manufacture is presented. The needs for a fast, simple and reliable agglutination test, and additional research on the influence of agglutinins on other fermented milk products, are noted.

Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans

2010 ◽  
Vol 1 (2) ◽  
pp. 159-164 ◽  
Author(s):  
S. Venkateshwari ◽  
P. Halami ◽  
S. Vijayendra
Keyword(s):  
Molecular Weight ◽  
Starter Culture ◽  
Food Products ◽  
Fermented Milk ◽  
Pediococcus Pentosaceus ◽  
Milk Products ◽  
Natural Preservative ◽  
Heat Stable ◽  
Fermented Milk Products

A bacteriocin-producing lactic culture with antilisterial activity was isolated from beans and identified as Pediococcus pentosaceus CFR B19. It was able to grow and produce bacteriocin at 41 °C but not at 50 °C. This isolate was found to be sensitive to vancomycin and produced heat-stable (at 121 °C for 15 min) bacteriocin. Molecular weight of the purified bacteriocin was found to be ∼4.8 kDa. This isolate can be used as a starter culture or co-culture in fermented milk products and the bacteriocin can be used as a natural preservative in various food products.

scholarly journals Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review

2020 ◽  
Author(s):  
Mihret Frew ◽  
Kiros Abebe
Keyword(s):  
Value Chain ◽  
Dairy Products ◽  
Fermented Milk ◽  
Vital Role ◽  
Control Measures ◽  
Cottage Cheese ◽  
Traditional Practice ◽  
Milk Products ◽  
Microbial Properties ◽  
Fermented Milk Products

Milk and milk products play a vital role in human nutrition all over the world. In addition to being a nutritious food for humans, milk and milk products provide a favorable environment for the growth of spoilage and pathogenic microorganisms. Thus, this paper aims to review the microbial properties of milk and fermented milk products produced in different parts of Ethiopia. Microbial contamination may generally occur from within the udder, exterior to the udder, from the surface of milk handling and storage equipment and the traditional practice. The status of the cleanliness of the milkers could be the primary sources of the initial milk contamination. The reviewed dairy products are Milk, Ergo (naturally fermented milk), Kibe (traditional butter), Arera (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy products produced in the rural part of Ethiopia was poor and did not meet the acceptable quality requirements. The problem was compounded from limited knowledge of the hygienic production, processing and handling of dairy products coupled with inadequate dairy processing infrastructures. Strict hygienic control measures along the value chain to improve the hygienic conditions of milk starting from production to consumption are necessary to provide safe products to the consumer. 

scholarly journals Study of rheological characteristics of fermented milk paste with spices

ScienceRise ◽  
2021 ◽  
pp. 30-34
Author(s):  
Galyna Polishchuk ◽  
Uliana Kuzmyk ◽  
Nataliia Yushchenko ◽  
Tetiana Osmak ◽  
Mykhailo Kurmach ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Technological Process ◽  
Raw Materials ◽  
Fermented Milk ◽  
Biologically Active ◽  
Stress Index ◽  
Rheological Characteristics ◽  
Milk Products ◽  
Fermented Milk Products ◽  
Technological Product

Research object: rheological characteristics of fermented milk pastes with spices. Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process for the production of fermented milk products. Main scientific results: the results of the dispersion analysis of spices show that their particle size is in the range of 250 … 400 microns. This size is optimal for the extraction of biologically active substances of spices, which will contribute to greater assimilation by the human body. And also optimally to avoid caking of raw materials and the manifestation of moisture-absorbing properties. It was found that the degree of syneresis of fermented milk pastes with spices is within 10 %. With the addition of cinnamon and fenugreek spices, the degree of syneresis is lower compared to other examples. This is due to the fact that spices contain a solution of fiber, which allows them to retain free moisture. The spice cinnamon is a dried bark that naturally contains polysaccharides, while fenugreek contains up to 30 % mucus, which also has a high moisture-absorbing capacity. With such a low serum separation, the stabilizing effect is sufficient to prevent spontaneous whey separation. Based on the results of the rheological properties of the product, it was established that fermented milk pastes belong to viscoplastic systems with a normal consistency. There was a slight difference in the shear stress index for pastes based on fermented milk low-fat soft dietary cheese and sour cream with a fat mass fraction of 20 % – by an average of 50 Pa. This characteristic is due to the hydrophilic characteristics of the protein. The area of practical use of the research results: scientific research concerns the technology of dairy products in the food industry. Innovative technological product: the obtained scientific result is an opportunity to improve the technological process of fermented milk products. The scope of implementation of an innovative technological product: the results obtained give grounds to assert the ability to translate into a real industrial creation.

scholarly journals The Structure Development of Yogurt with Vegetable Ingredients

2019 ◽  
Vol 8 (2) ◽  
pp. 1587-1592 ◽  
Keyword(s):  
Lactic Acid ◽  
Raw Materials ◽  
Food Additives ◽  
Fermented Milk ◽  
Acid Fermentation ◽  
Pumpkin Seed ◽  
Milk Products ◽  
Gelling Agents ◽  
Seed Flour ◽  
Fermented Milk Products

The development of functional foods with specified beneficial properties is one of the main directions in the problem of maintaining and preserving the health of the population. To solve this problem in the diet include products produced using dietary supplements made from natural ingredients. In addition, the problem of creating food with a certain texture made it possible to isolate thickeners and gelling agents food additives that regulate the consistency and form the structure of the product. The department of technology of meat, dairy products and chemistry of the Bashkir State Agrarian University developed two functional combined products, dairy and vegetable yogurt: 1 using dried horse milk and 2 using dried horse milk and vegetable component, pumpkin seed flour, identified their physicochemical properties and the proposed method for studying structure formation in fermented milk products. The study on the example of yoghurt 1 proved that when lactic acid fermentation proceeds, a decrease in the carbohydrate content of the product leads to an increase in its acidity and this causes a change in the consistency of the product. As a result, a ferment with lactic acid bacteria, producing exopolycarbohydrates, dried mare's milk and a vegetable component from pumpkin flour containing pectins, turned out to be good thickeners and gelling agents. All of the above components of yogurt are natural raw materials, so they can be used as safe food additives in the production technology of fermented milk products. In addition, the introduction of dried mare's milk contributes to the correction of the protein composition of the milk mixture, and the use of pumpkin seed flour in the production of yogurt enhances the beneficial properties of yogurt. This research is very relevant from the point of view of developing useful functional products.

scholarly journals Use of Milk-Protein Concentrates in the Production of Fermented Milk Products

2021 ◽  
Author(s):  
Nikolay Gutоv ◽  
Irina Maseeva
Keyword(s):  
Lactic Acid ◽  
Milk Protein ◽  
Whey Proteins ◽  
Product Yield ◽  
Fermented Milk ◽  
Cottage Cheese ◽  
Milk Products ◽  
Biological Value ◽  
Protein Concentrates ◽  
Fermented Milk Products

There are an increasing number of products containing milk-protein concentrates. Their use helps to reduce the duration of the fermentation process; increases the concentration of viable cells of lactic acid microorganisms; creates the desired consistency of finished products with required structural and mechanical properties; improves the taste; expands the range of fermented milk products; increases the content of essential amino acids and regulates the amino acid composition; increases the product yield; and improves the manufacturability, including the turnover of the main technological equipment and production areas. This article presents the results of the use of milk-protein concentrates in the production of sour milk, cream and cottage cheese. The acidity of test samples, their biological value, and the total amount of lactic acid microorganisms were determined. The research results show that the use of milk-protein concentrates in the production of dairy products contributes to the intensification of the technological processes and improves the quality of the finished products. Keywords: casein, milk protein, milk protein concentrate, whey proteins, lactic acid microorganisms, biological value

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