Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentrated kombucha inoculum and the addition of transglutaminase (TG) on textural, rheological and sensory properties of set and stirred fermented milk beverages. The results showed that the addition of transglutaminase had a great influence on textural characteristics and rheological properties of kombucha fermented milk beverages. Firmness and consistency of kombucha fermented milk products were significantly increased with the incorporation of TG compared to the control sample. Set samples with TG addition had approximately 90 % higher hysteresis loop area compared to stirred samples, while hysteresis loop area of stirred samples without TG was 60 % lower compared to set samples. The enzymatic treatment of milk with TG improved texture, rheology and sensorial characteristics of set and stirred fermented milk beverages obtained by concentrated kombucha inoculum.

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The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

Acta periodica technologica ◽

10.2298/apt1344067i ◽

2013 ◽

pp. 67-74 ◽

Cited By ~ 3

Author(s):

Mirela Ilicic ◽

Spasenija Milanovic ◽

Katarina Kanuric ◽

Vladimir Vukic ◽

Dajana Hrnjez

Keyword(s):

Milk Fat ◽

Starter Culture ◽

Fermented Milk ◽

Processing Parameters ◽

Fat Content ◽

Milk Products ◽

Loop Area ◽

Hysteresis Loop Area ◽

Control Samples ◽

Fermented Milk Products

This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%.

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Study of rheological characteristics of fermented milk paste with spices

ScienceRise ◽

10.21303/2313-8416.2021.002141 ◽

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.

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Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

Dairy Science and Technology ◽

10.1007/s13594-015-0259-9 ◽

2015 ◽

Vol 96 (2) ◽

pp. 199-211 ◽

Cited By ~ 9

Author(s):

C. Schmidt ◽

S. Mende ◽

D. Jaros ◽

H. Rohm

Keyword(s):

Rheological Properties ◽

Fermented Milk ◽

Lactose Hydrolysis ◽

Fermentation Conditions ◽

Milk Products ◽

Fermented Milk Products

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Effect of Silica Fume on the Rheological Properties of Cement Paste with Ultra-Low Water Binder Ratio

Materials ◽

10.3390/ma15020554 ◽

2022 ◽

Vol 15 (2) ◽

pp. 554

Author(s):

Juan He ◽

Congmi Cheng ◽

Xiaofen Zhu ◽

Xiaosen Li

Keyword(s):

Hysteresis Loop ◽

Rheological Properties ◽

Yield Stress ◽

Silica Fume ◽

Plastic Viscosity ◽

Rheological Parameters ◽

Loop Area ◽

Binder Ratio ◽

Hysteresis Loop Area ◽

Water Binder Ratio

The effect of silica fume on the rheological properties of a cement–silica fume–high range water reducer–water mixture with ultra-low water binder ratio (CSHWM) was studied. The results indicate that the W/B ratio and silica fume content have different effects on the rheological parameters, including the yield stress, plastic viscosity, and hysteresis loop area. The shear-thickening influence of CSHWM decreased with the increased silica fume content. When the silica fume content increased from 0% to 35%, the mixture with W/B ratio of 0.19 and 0.23 changed from a dilatant fluid to a Newtonian fluid, and then to a pseudoplastic fluid. When the silica fume content was less than 15%, the yield stress was close to 0. With the increase of silica fume content, the yield stress increased rapidly. The plastic viscosity and hysteresis loop area decreased slightly with the addition of a small amount of silica fume, but increased significantly with the continuous increase of silica fume. Compared with the Bingham and modified Bingham models, the Herschel–Buckley model is more applicable for this CSHWM.

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DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES

Food Science and Technology ◽

10.15673/fst.v14i3.1787 ◽

2020 ◽

Vol 14 (3) ◽

Author(s):

O. Naumenko ◽

S. Danylenko ◽

L. Bal-Prylypko ◽

S. Gunko ◽

I. Melnik

Keyword(s):

Rheological Properties ◽

Growth Medium ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Soluble Nitrogen ◽

Milk Products ◽

Protective Medium ◽

Resistant Strains ◽

Bacterial Preparations ◽

Fermented Milk Products

On carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected. As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk products in a natural, effective, and safe way. It has been suggested to use analysis of the capsule-formation of strains as an express method to evaluate the rheological properties. The technology of the bacterial concentrate Iprovit – Streptococcus thermophilus with phage-resistant producers of exopolysaccharides has been developed. The following technological modes were used: growing in a growth medium with the ratio of carbohydrates to soluble nitrogen C:N=3.5; biomass stabilisation (10% inulin protective medium, freezing at minus 60±1°C for 16±2 h, drying for 24±2 h to 32±1°C, moisture content in the preparation not more than 5%). These modes allowed obtaining 7.83±0.02 g of bacterial concentrate from 1 dm3 of the growth medium. Depending on the strain of Streptococcus thermophilus, the dry bacterial concentrate contained 4.4×1011–1.1×1011 CFU/g of active microbiota. A technique has been developed that allows improving the rheological properties of fermented milk products by blending bacterial preparations to produce various products with concentrate of the Streptococcus thermophilus strain. The optimal formulations of the mixtures have been selected. This has made it possible to modify the rheological characteristics of fermented products without using other thickeners. The effective viscosity of the products obtained has been increased by 13.3–54.3%, depending on the formulation of the mixture. The biotechnology of the bacterial concentrate Iprovit – Streptococcus thermophilus was implemented at the State Research Enterprise of the Institute of Food Resources, National Academy of Agricultural Sciences of Ukraine. Manufacture of the concentrate is regulated by the regulatory documents developed and approved: TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications,” Technological Instructions for production of the fermented cultures IPROVIT for TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications.” The novelty of the technological solutions was confirmed by Copyright Registration Certificate No. 51033.

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Efficacy of Antimicrobials in Fermented Milk Storage

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-3-65-71 ◽

2019 ◽

Vol 48 (3) ◽

pp. 65-71

Author(s):

Станислав Сухих ◽

Stanislav Sukhikh ◽

Андрей Лукин ◽

Andrey Lukin ◽

Юлия Голубцова ◽

...

Keyword(s):

Shelf Life ◽

Mass Fraction ◽

Pathogenic Bacteria ◽

Dairy Product ◽

Control Sample ◽

Fermented Milk ◽

Cottage Cheese ◽

Experimental Conditions ◽

Milk Products ◽

Fermented Milk Products

The existing methods of disinfection of containers for fermented milk products proved to be ineffective. The present research featured an antimicrobial preparation based on silver, copper, and zinc nanoparticles as a disinfectant solution. The authors studied the properties of the antimicrobial in order to prove its effectiveness in processing containers to increase the shelf-life of fermented milk products. The size of the silver nanoparticles ranged from 1 to 10 nm. The nanoscale particles of copper were obtained by the method of electric explosion. It was established that the mass fraction of the active substance (active metals) in the antimicrobial was 50.1%; the mass fraction of water was 11.2%; the mass fraction of hydrogen peroxide was 1.0%. To assess the ability of the antimicrobial to increase shelf-life of fermented milk products, the authors analyzed the microbiological properties of cottage cheese. The 50-gram samples were packed in pre-treated polyethylene containers that had been cleaned with the antimicrobial. After that the samples were left for storage at minus 4 ± 1°C. The quality and the microbiological state of the cottage cheese was evaluated on days 3, 5, 7, 9, 11, and 13, which was justified by the experimental conditions and regulatory documentation. Eventually, it was established that the product contained no pathogenic bacteria, such as L. monocytogenes, Salmonella, E. coli, staphylococci, yeast, molds or any viable microbial cells. It was proved that the test sample retained its consumer properties for 13 days, while the control sample was found unusable by day 7. Thus, by using the antimicrobial, it was possible to increase the shelf life of the dairy product by more than 5 days.

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