scholarly journals Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols

2021 ◽  
Vol 4 (3(60)) ◽  
pp. 37-41
Author(s):  
Denys Honcharov ◽  
Nataliia Tkachenko ◽  
Veronika Nikolaieva
Keyword(s):  
Milk Fat ◽  
Titratable Acidity ◽  
New Product ◽  
Fats And Oils ◽  
Fermented Milk ◽  
Solubility In Water ◽  
Sour Cream ◽  
Fermentation Parameters ◽  
Low Solubility ◽  
Organoleptic Parameters

The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710 g/100 g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phytosterols to foods. Direct application is represented by suspensions of phytosterol nanoparticles. To improve the solubility in water, phytosterols are converted into the form of glycosides. To improve the solubility in fats and oils, phytosterols are converted into fatty acid ethers. An important issue in the development of fermented milk products is the effect of phytosterols on the homogeneity of the system, the fermentation process, the final properties of the product. During the study, the introduction of pre-esterified phytosterols as a substitute for milk fat with a melting point of 32–34 °C to milk-fat mixtures. Milk-fat mixtures of various compositions were fermented with the study of acidity during fermentation. To study the properties of the system, milk fat was replaced by vegetable fat by 25, 50, and 75 %. The content of lactic acid bacteria was determined for the final product and the organoleptic parameters of the product were compared. The results show that when fermenting for 14 hours, the required acidity parameters of pH 4.2 to 4.6, titratable acidity of 76 to 79 °T were achieved at 12 hours. Phytosterols did not harm the fermentation rate, and after the process did not worsen the taste and appearance of the product. This provides the opportunity to obtain a high-quality sour cream product with additional properties. The process of fermentation of sour cream products with phytosterols corresponds to the parameters of the standard sour cream product and sour cream. This provides advantages such as the ability to integrate a new product into the sour cream and sour cream production system without significant changes in technology and equipment.

scholarly journals Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

2020 ◽  
Vol 82 (1) ◽  
pp. 110-116
Author(s):  
O. I. Dolmatova ◽  
V. S. Lemesheva ◽  
L. A. Zadneprovskaya
Keyword(s):  
Shelf Life ◽  
Milk Fat ◽  
Control Sample ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Experimental Sample ◽  
Technological Parameters ◽  
Normal Limits ◽  
Sour Cream ◽  
Protective Culture

The authors proposed a milk-containing product with a substitute for milk fat, produced according to the technology of sour cream using a protective culture in order to prolong the shelf life. The use of protective starter cultures does not require additional equipment or changes in technological parameters. The protective culture is introduced along with the main sourdough and works according to the traditional principle of fermentation, as well as through competitive exclusion, i.e. taking up space and reducing the possibility for the growth of yeast, molds and BGKP. Two developments of a milk-containing product were carried out - the first using a protective culture (experimental sample), the second without using a protective culture (control sample). The products are stored for 40 days at a temperature of 4 ± 2 °C. In the control sample, on day 30, yeast growth, deterioration in organoleptic indices, increase in titratable acidity were observed, on day 40, the product was considered spoiled. In the experimental sample, organoleptic, physicochemical and microbiological parameters during storage were within normal limits. The shelf life of a milk-containing product with a milk fat substitute produced using the technology of sour cream is determined using a protective culture taking into account a safety factor of 30 days. An increase in the shelf life of the latter by 30% was established in comparison with the control sample.

scholarly journals Evaluation of pharmacokinetic properties of isobornylphenols in silico

2020 ◽  
Vol 35 (4) ◽  
pp. 79-86
Author(s):  
O. I. Ostrikova ◽  
O. E. Vaizova ◽  
O. I. Aliev ◽  
E. V. Buravlev ◽  
I. Yu. Chukicheva ◽  
...  
Keyword(s):  
Toxicity Assessment ◽  
Pharmacokinetic Parameters ◽  
Structure Property ◽  
Solubility In Water ◽  
Virtual Tools ◽  
Internet Resources ◽  
P Glycoprotein ◽  
Pharmacokinetic Properties ◽  
Low Toxicity ◽  
Low Solubility

Introduction. The potential of a new compound in the ongoing drugs discovery process is initially explored using virtual instruments, where its activity is predicted based on its molecular structure.Aim. This study aimed to evaluate the pharmacokinetic parameters and possible toxicity of isobornyl compounds based on virtual tools.Material and Methods. Several free Internet resources were used to assess the absorption, distribution, metabolism, excretion (ADME), and toxicity (T) of 2,6-diisobornyl-4-methylphenol (1, Dibornol), 2-hydroxy-3-isobornyl-5-methylbenzaldehyde (2), and 2-((di-n-butylamino) methyl)-6-isobornyl-4-methylphenol (3). Pharmacokinetic properties were calculated on ADMETlab platform. Toxicity and physical properties were evaluated using TEST software based on the structure-property quantification models of organic substances according to structure–property principle. Web server ProTox_II was used for acute toxicity assessment.Results. Plasma protein binding degrees were 76,9% for (1), 85,9% for (2), and 91,8% for (3). All three compounds were capable of penetrating the blood-brain barrier. Dibornol was identified neither as a substrate nor as an inhibitor of P-glycoprotein unlike (2) and (3). The half-life of all compounds was short (about 2 hours); the clearance was slow (about 2 mL/min*kg). The study showed that (2) and (3) potentially exert the toxic effects during the developmental stage of the organism, while ADMETlab showed potential cardio- and hepatotoxicity for (2) and (3), respectively. All compounds had extremely low solubility in water, which affected the assessments of other indicators by TEST software. The ProTox_II server showed the extremely low toxicity LD50 for all compounds (toxicity class 5).

scholarly journals Influence of temperature regimes of ripening and fermentation stages on the physical and chemical properties of cream and sour-cream butter quality indicators

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
O. O. Bondarchuk
Keyword(s):  
Milk Fat ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Second Stage ◽  
Temperature Regimes ◽  
Third Stage ◽  
Sour Cream ◽  
Physical And Chemical ◽  
And Chemical Properties

Physical and chemical properties of cream multistep modes of ripening and fermentations are investigation and their role in the production of sour-cream butter is studied. The process of ripening of cream was carried out multistep, regimes were selected depending on seasonal changes in the composition of milk fat. For raw materials of the autumn-winter period, for the values of iodine number 29.1–34.5, the first stage of ripening was carried out at a temperature of 8°C for 2 hours, the second stage – at 21°C for 7 hours, the third stage – at 13°C for 10 hours. For raw of spring-summer period, for the values of iodine number 34.5–40.1, the first stage of ripening was carried out at 21°C for 6 hours, the second stage – at 13°C for 4 hours, the third stage – at 8°C for 8 hours. It has been established that individual modes of low-temperature cream preparation, taking into account seasonal changes in the composition of milk fat, make it possible to obtain cream before churning almost with the same indexes of effective viscosity. The content of the crystalline phase of milk fat under both temperature regimes was 38.7–40.1%, which is sufficient to obtain of proper consistency sour-cream butter. The content of diacetyl and volatile organic acids more depend on the level of fermentation of cream than on the technological regimes of ripening and seasonality of raw materials. It has been proved that an increase in the fermentation degree of cream promotes an increase in the acidity of plasma and the content of aroma-producing components in the butter, and, accordingly, affects the degree of the sour taste. It is recommended for the production of cultured butter to begin the cream when the acidity of the plasma reaches 60ºT, which ensures the formation of high sensorial characteristic of the finished product.

scholarly journals Mixing of Apples and Oranges in Milk Research: A Cohort Analysis of Non-Fermented Milk Intake and All-Cause Mortality

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1393 ◽  
Author(s):  
Karl Michaëlsson ◽  
Liisa Byberg
Keyword(s):  
Milk Fat ◽  
Reference Group ◽  
Cohort Analysis ◽  
Fermented Milk ◽  
Fat Content ◽  
Milk Intake ◽  
P Value ◽  
Milk Consumption ◽  
Content Type ◽  
Reference Category

Mortality in relation to type of milk intake is unclear. We present mortality rates by intake of non-fermented milk fat content type and examine the degree of bias when other fat content types of non-fermented milk are kept in the reference category. For this purpose, we used a longitudinal cohort consisting of 61,433 women who had been administered food frequency questionnaires in 1987–1990 and in 1997, and analyzed time to death. Non-fermented milk consumption was divided into low ≤0.5%, medium 1.5%, or high fat 3%. For each specific type of milk, the first analysis (A) is restricted to those who consumed less than one serving per day of the other milk subtypes. In the second analysis (B), everyone is retained, i.e., leading to a reference category “contaminated” with other milk consumers. During follow-up, 22,391 women died. Highest (≥3 glasses/day) vs. lowest consumption category of milk (<1 glass/day) with 0.5% fat content was associated with a multivariable hazard ratio (HR) of 1.71 (95%CI 1.57–1.86) in analysis A, whereas the same comparison with a “contaminated” reference category in analysis B provided a HR of 1.34 (95%CI 1.24–1.45), p-value for homogeneity <0.0001. The corresponding HRs for 1.5% fat milk were: 1.82 (95%CI 1.63–2.04) and 1.38 (95%CI 1.25–1.51), and for 3% fat milk 1.95 (95%CI 1.77–2.15) and 1.40 (95%CI 1.29–1.52). HR for ≥3 glasses/day of total milk was 1.95 (95%CI 1.84–2.06). We observe a higher mortality in women with high milk consumption, irrespective of milk fat content. A “contaminated” reference group substantially attenuates the actual estimates.

scholarly journals New Active Pharmaceutical Ingredient-Ionic Liquids (API-ILs) Derived from Indomethacin and Mebendazole

Proceedings ◽  
2018 ◽  
Vol 9 (1) ◽  
pp. 48 ◽  
Author(s):  
◽  
Emilia Tojo
Keyword(s):  
Ionic Liquids ◽  
Water Solubility ◽  
Methanesulfonic Acid ◽  
Active Pharmaceutical Ingredient ◽  
High Water ◽  
Solubility In Water ◽  
Pharmaceutical Ingredients ◽  
Low Toxicity ◽  
Low Solubility ◽  
High Water Solubility

The transformation of two solid Active Pharmaceutical Ingredients (APIs) into new ionic liquids (IL)s that incorporate APIs (API-ILs) is reported. The structures of the APIs (indomethacin and mebendazole) were selected by their susceptibility to being transformed into API-ILs (either to form the cation or the anion) and their limited bioavailability due to their low solubility in water. The counterions, such as those derived from 2-dimethylaminoethanol (DMEA), tetramethylguanidine (TMG), 1,8-diazabicyclo[5.4.0]undec-7-ene (DBU), 1,4-diazabicyclo[2.2.2] (TED), <i>p</i>-toluensulfonic acid, glycolic acid, methanesulfonic acid, and saccharin, were carefully chosen, aiming for high biocompatibility, low toxicity, and high water solubility. The synthesis was carried out by direct treatment of the API with the corresponding selected acid or base. Finally, the solubility in water of all the synthesized salts was determined.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

scholarly journals Ruthenacarborane–Phenanthroline Derivatives as Potential Metallodrugs

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2322
Author(s):  
Martin Kellert ◽  
Imola Sárosi ◽  
Rajathees Rajaratnam ◽  
Eric Meggers ◽  
Peter Lönnecke ◽  
...  
Keyword(s):  
Single Crystal ◽  
Diffraction Analysis ◽  
Organic Solvents ◽  
Side Product ◽  
Ambient Conditions ◽  
Carbonyl Ligand ◽  
Single Crystal Diffraction ◽  
Solubility In Water ◽  
Low Solubility

Ruthenium-based complexes have received much interest as potential metallodrugs. In this work, four RuII complexes bearing a dicarbollide moiety, a carbonyl ligand, and a phenanthroline-based ligand were synthesized and characterized, including single crystal diffraction analysis of compounds 2, 4, and 5 and an observed side product SP1. Complexes 2–5 are air and moisture stable under ambient conditions. They show excellent solubility in organic solvents, but low solubility in water.

scholarly journals Optimisation of the antioxidant activity of kombucha fermented milk products

2014 ◽  
Vol 32 (No. 5) ◽  
pp. 477-484 ◽  
Author(s):  
R. Malbaša ◽  
J. Vitas ◽  
E. Lončar ◽  
J. Grahovac ◽  
S. Milanović
Keyword(s):  
Antioxidant Activity ◽  
Hydroxyl Radicals ◽  
Milk Fat ◽  
Antioxidant Activities ◽  
Antioxidant Response ◽  
Fermented Milk ◽  
Process Temperature ◽  
Milk Products ◽  
Wild Thyme ◽  
Fermented Milk Products

The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containing 0.8, 1.6, and 2.8% milk fat, at fermentation temperature of 37, 40, and 43&deg;C. The fermentation process was terminated when the pH reached 4.5. Antioxidant activities to DPPH and hydroxyl radicals, the contents of MUFAs, PUFAs, vitamin C, and sensory mark, were monitored using the response surface methodology (RSM) and the method of desired function. Kombucha fermented milk products containing wild thyme (WT) showed opposite antioxidant response to DPPH and hydroxyl radicals in terms of milk fat. Optimum processing conditions for WT products in terms of antioxidant activity were: milk fat 2.78% and process temperature 37&deg;C. In order to obtain WT products with a high sensory mark, these conditions are completely different (milk fat 1.10% and process temperature 43&deg;C). &nbsp;

An examination of the effects of level of fish oil inclusion in the diet on rumen fermentation parameters in cattle

1998 ◽  
Vol 1998 ◽  
pp. 226-226
Author(s):  
C.S. Mayne ◽  
T.W.J. Keady ◽  
D A McConaghy
Keyword(s):  
Fish Oil ◽  
Dairy Cows ◽  
European Community ◽  
Milk Fat ◽  
Rumen Fermentation ◽  
Fat Content ◽  
Lactating Dairy Cows ◽  
Concurrent Study ◽  
Liquid Milk ◽  
Fermentation Parameters

The current milk quota regime within the European Community restricts both the volume and butterfat content of milk supplies from farms. Reduction in the butterfat concentration of milk enables an increase in liquid milk supplies, provided that the national butterfat base has been exceeded. In a concurrent study (Keady and Mayne, 1998) inclusion of fish oil in the diet of lactating dairy cows depressed butterfat content by up to 15 g/kg, consequently increasing the volume of milk which may be supplied in a quota situation by 0.27. The aim of the present study was to examine if the effects of fish oil inclusion on milk fat content were mediated via changes in rumen fermentation parameters.

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