scholarly journals Changes in benzoic acid content of goat milk kefir produced using different kefir cultures

Mljekarstvo ◽  
2020 ◽  
Vol 71 (1) ◽  
pp. 60-68
Author(s):  
Gizem Şendoğan ◽  
Keyword(s):  
Benzoic Acid ◽  
Acid Content ◽  
Hippuric Acid ◽  
Goat Milk ◽  
Storage Period ◽  
Research Results ◽  
Milk Samples ◽  
Kefir Grain ◽  
And Storage

In this study, the content of hippuric and benzoic acid of goat milk kefir produced with commercial lyophilized kefir cultures and kefir grain was investigated. 9 commercial kefir culture and 1 kefir grain were used in production of goat milk kefir. Based on the obtained results, hippuric acid was not found in kefir samples during the storage period, whereas goat milk samples contained hippuric acid (14.8 mg/kg). Benzoic acid levels of kefir samples ranged from 8.5 to 26.6 mg/kg during the 28-day storage period. The highest Lactobacillus and Lactococcus counts were observed in kefir sample produced with kefir grain while this sample was one of the sample containing the lowest (11.2 mg/kg) benzoic acid levels. In conclusion, the research results showed that starter kefir cultures and microbiota used in kefir production and storage period had a significant effect on the formation of benzoic acid levels (p<0.05).

scholarly journals Influence of yogurt cultures on benzoic acid content in yoghurt

2000 ◽  
Vol 18 (No. 2) ◽  
pp. 52-54 ◽  
Author(s):  
A. Hejtmánková ◽  
V. Horák ◽  
J. Dolejšková ◽  
F. Louda ◽  
H. Dragounová
Keyword(s):  
Benzoic Acid ◽  
Acid Content ◽  
Acid Level ◽  
Hippuric Acid ◽  
Goat Milk ◽  
Raw Material ◽  
Cow Milk ◽  
Standard Operation ◽  
Operation Procedure ◽  
Natural Metabolite

Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid). Change of hippuric acid into benzoic acid is realized by yoghurt cultures during yoghurt preparation. The influence of yoghurt cultures most frequented species J22, WV2, JK, T767 + T, J2, RX, JOB, WV3 and two strains MILCOM a. s. Laktoflora (used for preparation of yoghurt cultures) on benzoic acid level was tested on model yoghurts, produced from cow milk. One model of yoghurt was produced from goat milk, inoculated with yoghurt culture WV2. The levels of benzoic acid were determined by HPLC with SOP (standard operation procedure) used by the Czech Agricultural and Food Inspection. All experimental samples were prepared by the same technology and the same starting raw material and inoculated by the above 8 most frequently used yoghurt cultures. Differences between the used yoghurt cultures were found and statistically confirmed.

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

2019 ◽  
Vol 86 (3) ◽  
pp. 361-367 ◽  
Author(s):  
Evangelia Zoidou ◽  
Sofia Theodorou ◽  
Ekaterini Moschopoulou ◽  
Lambros Sakkas ◽  
Georgios Theodorou ◽  
...  
Keyword(s):  
Whey Protein ◽  
Thermophilic Bacteria ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Goat Milk ◽  
Storage Period ◽  
Whey Protein Concentrate ◽  
Scavenging Activity ◽  
And Storage ◽  
Dpph Radical Scavenging

AbstractThis research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.

An evaluation of the fruit quality and storage behaviour of Lane Late Navel oranges

1977 ◽  
Vol 17 (86) ◽  
pp. 515
Author(s):  
BM El-Zeftawi
Keyword(s):  
Fruit Quality ◽  
Acid Content ◽  
Citrus Sinensis ◽  
Sweet Orange ◽  
Storage Period ◽  
Fresh Fruit ◽  
Great Benefit ◽  
Citrus Industry ◽  
And Storage ◽  
Storage Disorders

Lane Late Navel (LLN) (Citrus sinensis), a late maturing orange cultivar, was evaluated for its quality and storage behaviour and compared with other sweet orange cultivars during 1972-75. Although LLN can extend the Navel season into the Valencia season, its quality deteriorates very rapidly; the juice becomes insipid due to its lower acid content and the rind re-greens, thus detracting from its appearance. It also granulates which reduces its acceptibility as fresh fruit. Granulation increases in storage and, combined with other storage disorders such as Alternaria citri, its storage period is limited to a mere six weeks at 5�C. The results indicate that the cultivar offers no great benefit to the citrus industry under conditions similar to this trial.

scholarly journals Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
B. D. Rohitha Prasantha ◽  
K. M. S. Wimalasiri
Keyword(s):  
Protein Denaturation ◽  
Goat Milk ◽  
Storage Period ◽  
Raw Milk ◽  
Heat Treatments ◽  
Thermal Treatments ◽  
Nonprotein Nitrogen ◽  
Pasteurized Milk ◽  
Milk Samples ◽  
End Use

Goat milk samples were pasteurized at high-temperature (72°C, 75°C, and 81°C) and in short-time (15 s and 25 s) combinations. Physical, chemical and microbial qualities of the pasteurized milk samples were evaluated 0, 2, 3, and 4 weeks of storage at 4°C. Despite the different thermal treatments, specific-gravity and viscosity were comparatively stable immediately after pasteurization (IAP). The viscosity of pasteurized milk at 81°C showed significant increase (P<0.05) from 1.58 ± 0.18 to 2.30 ± 0.15 mPa s during four weeks of storage. Relative lightness “L” value decreased by about 10% during the storage period of 81°C pasteurization samples. Acidity increased with heat treatment irrespective of holding time, but in 81°C pasteurized sample higher acidity was developed at end of the storage. Fat oxidation 2-3 times higher at 81°C than 72°C pasteurized samples. Total protein (TP%) and nonprotein nitrogen contents were stable IAP but TP reduced significantly (P<0.05) at two weeks storage. The whey protein denaturation increased with pasteurization treatments and storage time. Antioxidant activity of raw goat milk was 34.8 ± 5.01 μmol l−1 and was decreased by 20–43% IAP compared to raw milk samples, but gradually increased during storage. IAP, mesophilic counts were in the range of 980–110 cfu ml−1 (72°C/15–81°C/25 s) and increased from 2236 to 680 cfu ml−1 samples stored at 4 weeks. Results showed that best quality stability of pasteurized goat milk achieved by heat treatments between 72°C/25 s and 75°C/25 s heat treatments up to 3 weeks of storage under 4°C.

scholarly journals Bacterial and Fungal Microbiota of Guinea Grass Silage Shows Various Levels of Acetic Acid Fermentation

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 10
Author(s):  
Jianjian Hou ◽  
Naoki Nishino
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Content ◽  
Storage Period ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation ◽  
Grass Silage ◽  
Guinea Grass ◽  
Fungal Microbiota ◽  
And Storage

This study aimed to gain insights into the bacterial and fungal microbiota associated with the acetic acid fermentation of tropical grass silage. Direct-cut (DC, 170 g dry matter [DM]/kg) and wilted (WT, 323 g DM/kg) guinea grass were stored in a laboratory silo at moderate (25 °C) and high (40 °C) temperatures. Bacterial and fungal microbiota were assessed at 3 days, 1 month, and 2 months after ensiling. Lactic acid was the primary fermentation product during the initial ensiling period, and a high Lactococcus abundance (19.7–39.7%) was found in DC silage. After two months, the lactic acid content was reduced to a negligible level, and large amounts of acetic acid, butyric acid, and ethanol were found in the DC silage stored at 25 °C. The lactic acid reduction and acetic acid increase were suppressed in the DC silage stored at 40 °C. Increased abundances of Lactobacillus, Clostridium, and Wallemia, as well as decreased abundances of Saitozyma, Papiliotrema, and Sporobolomyces were observed in DC silages from day three to the end of the 2 month period. Wilting suppressed acid production, and lactic and acetic acids were found at similar levels in WT silages, regardless of the temperature and storage period. The abundance of Lactobacillus (1.72–8.64%) was lower in WT than in DC silages. The unclassified Enterobacteriaceae were the most prevalent bacteria in DC (38.1–64.9%) and WT (50.9–76.3%) silages, and their abundance was negatively related to the acetic acid content. Network analysis indicated that Lactobacillus was involved in enhanced acetic acid fermentation in guinea grass silage.

scholarly journals Effect of Source of Heat and Storage Period on Physicochemical and Microbiological Characteristics of Goat Milk

2015 ◽  
pp. 18-23
Author(s):  
Abdalla Mohamed Osman Mohamed ◽  
◽  
Elsayed Zubida Elsayed Abdalla ◽  
Nour Abdelazim Ahmed Mohamed ◽  
◽  
...  
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Microbiological Characteristics ◽  
And Storage

scholarly journals The effect of feeding on the hippuric acid content of cow’s urine

1978 ◽  
Vol 50 (4) ◽  
pp. 372-377 ◽  
Author(s):  
M. Kreula ◽  
A. Rauramaa ◽  
T. Ettala
Keyword(s):  
Benzoic Acid ◽  
Dairy Cows ◽  
Acid Content ◽  
Hippuric Acid ◽  
Aromatic Amino Acids ◽  
Low Protein ◽  
The Difference ◽  
Temporary Rise ◽  
Effect Of Feeding ◽  
Urinary Nitrogen

The urinary hippuric acid contents of dairy cows on a purified, proteinfree feed (0-feed, 0-cows), as well as the effect of benzoic acid and aromatic amino acid supplements, and silage and hay supplements, on the urinary hippuric acid content, were followed in the present study. The hippuric acid contents of the urine of 0-cows were compared with those of a cow on low-protein, urea-rich feed containing hemicellulose (ULP-cow). and of normally-fed cows (NorP-cows). The urinary hippuric acid content of the 0-cows varied between 0.1 and 0.6g/l (n = 8). The proportion of hippuric acid nitrogen of the total urinary nitrogen was 0.2—0.9 %. The presence of hippuric acid in the urine of the 0-cows indicates an endogenic hippuric acid production within the cow. 0-feed is deficient in all exogenic precursors of benzoic acid. Addition of benzoic acid to the feed of 0-cow caused temporary rise in the hippuric acid contents of the urine, of aromatic amino acids the addition of tyrosine, besides benzoic acid, raised the urinary hippuric acid content by a highly significant amount. The urinary hippuric acid content of the ULP-cow was on average 6.7 g/l (n = 42) and the proportion of hippuric acid on the total urinary nitrogen 5.2 %. The urinary hippuric acid contents of the NorP-cows were on average 11.9 g/l (n = 14), and the proportion of hippuric acid nitrogen of the total urinary nitrogen 10.7%. The difference in the urinary hippuric acid contents with 0- and NorP-cows is significant, as is also the difference in the proportions of hippuric acid nitrogen of the total urinary nitrogen with these cows. The difference in the hippuric acid contents of 0- and ULP-cows is also significant (P < 0.01). The same regards ULP- and NorP-cows (P < 0.01).

scholarly journals Evaluation of hippuric acid content in goat milk as a marker of feeding regimen

2013 ◽  
Vol 96 (9) ◽  
pp. 5426-5434 ◽  
Author(s):  
A. Carpio ◽  
D. Bonilla-Valverde ◽  
C. Arce ◽  
V. Rodríguez-Estévez ◽  
M. Sánchez-Rodríguez ◽  
...  
Keyword(s):  
Acid Content ◽  
Hippuric Acid ◽  
Goat Milk ◽  
Feeding Regimen
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