Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

This article assembles examples of an unusual vessel found in domestic contexts of the Early Bronze Age around the Aegean and in the Eastern Mediterranean. Identified as a “barrel vessel” by the excavators of Troy, Lesbos (Thermi), Lemnos (Poliochni), and various sites in the Chalkidike, the shape finds its best parallels in containers identified as churns in the Chalcolithic Levant, and related vessels from the Eneolithic Balkans. Levantine parallels also exist in miniature form, as in the Aegean at Troy, Thermi, and Poliochni, and appear as part of votive figures in the Near East. My interpretation of their use and development will consider how they compare to similar shapes in the archaeological record, especially in Aegean prehistory, and what possible transregional relationships they may express along with their specific function as household processing vessels for dairy products during the third millennium BC.

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Pengenalan Berbagai Olahan Susu Sebagai Alternatif Usaha yang Menjanjikan di Masyakarat Desa Cisempur Jatinangor Sumedang Jawa Barat

JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) ◽

10.36596/jpkmi.v1i4.122 ◽

2020 ◽

Vol 1 (4) ◽

pp. 299-305

Author(s):

Primiani Edianingsih ◽

Raden Febrianto Christi

Keyword(s):

Human Body ◽

Dairy Products ◽

Public Awareness ◽

Active Participation ◽

Nutritional Content ◽

Milk Products ◽

Pasteurized Milk ◽

The People ◽

Post Test

Abstrak: Susu merupakan produk hasil ternak berupa cairan putih dengan kandungan gizi yang lengkap serta memberikan manfaat bagi tubuh manusia. Sebagai upaya dalam meningkatkan kesadaran masyarakat dalam pemahaman berbagai produk olahan susu maka diadakan penyuluhan. Pengabdian ini telah dilaksanakan kepada masyarakat Desa Cisempur Kecamatan Jatinangor dengan diikuti sebanyak 22 peserta yang terdiri atas kalangan ibu rumah tangga. Metode pelaksanaan dengan cara partisipasi aktif dari peserta dengan pengenalan berbagai produk olahan susu. Tahapan dimulai dengan sebaran kuisioner pre test sebelum kegiatan dilakukan dengan 20 pertanyaan yang diajukan, lalu pemaparan materi berbagai olahan susu mulai dari pendahuluan terkait susu sampai produk olahan susu, Penyebaran kuisioner Post test kepada peserta setelah acara selesai dengan pertanyaan yang sama seperti pre test. Kemudian membuat salah satu produk susu kepada peserta berupa susu pasteurisasi. Hasil menunjukkan bahwa terjadi peningkatan pengenalan produk olahan susu pada masyarakat Desa Cisempur Kecamatan Jatinangor yang hadir setelah melakukan pre test dan post test.Abstract: Milk is a livestock product in the form of a white liquid with complete nutritional content and provides benefits to the human body. As an effort to increase public awareness in understanding various dairy products, counseling was held. This service has been carried out for the community of Cisempur Village, Jatinangor District, followed by 22 participants consisting of housewives. The method of implementation is by means of active participation of the participants with the introduction of various dairy products. The stages began with the distribution of pre-test questionnaires before the activity was carried out with 20 questions, then the presentation of various dairy products, from the introduction to milk to dairy products, the distribution of post test questionnaires to participants after the event was over with the same questions as the pre test. Then make one of the milk products for the participants in the form of pasteurized milk. The results showed that there was an increase in the introduction of dairy products in the people of Cisempur Village, Jatinangor District who attended after doing the pre test and post test.

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Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽

10.3390/agriculture11070599 ◽

2021 ◽

Vol 11 (7) ◽

pp. 599

Author(s):

D. M. D. Rasika ◽

Janak K. Vidanarachchi ◽

Selma F. Luiz ◽

Denise Rosane Perdomo Azeredo ◽

Adriano G. Cruz ◽

...

Keyword(s):

Functional Properties ◽

Dairy Products ◽

Microbiological Quality ◽

Health Benefit ◽

Food Products ◽

Quality Characteristics ◽

Dairy Plant ◽

Food Matrices ◽

Probiotic Food ◽

Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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DYNAMICS OF DAIRY PRODUCTS CONSUMPTION IN POLAND AGAINST THE BACKGROUND OF THE EU

Journal of Agribusiness and Rural Development ◽

10.17306/j.jard.2020.01296 ◽

2020 ◽

Vol 56 (2) ◽

Author(s):

Piotr Bórawski ◽

Mariola Grzybowska-Brzezińska ◽

James Willam Dunn

Keyword(s):

Dairy Products ◽

Consumer Preferences ◽

Skim Milk ◽

Ice Cream ◽

Powdered Milk ◽

Milk Products ◽

Average Consumption ◽

Per Capita Consumption ◽

Milk And Dairy Products ◽

The Eu

Consumption is among the key determinants of milk production and profitability. The main purpose of this paper is to present the level of and changes in milk and dairy products consumption in the EU in 2004–2018. Due to changing consumer preferences, the average consumption of milk and milk products in EU countries is on an increase. In turn, Poland witnesses growth in consumption of milk for ripening and processed cheese and yogurt. In 2004–2017, per capita consumption of ice cream, cheese and powdered milk followed a downward trend. In order to examine changes in the consumption of milk and milk products, a forecast was prepared which shows that in 2018–2022, Poland will experience an increase in the average monthly consumption of milk, ice cream and cheese. On the other hand, the EU will report growth in consumption of fresh dairy products, butter, cheese, skim milk and powdered milk, and a decrease in casein consumption.

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

ЗДОРОВЬЕ НАСЕЛЕНИЯ И СРЕДА ОБИТАНИЯ - ЗНиСО / PUBLIC HEALTH AND LIFE ENVIRONMENT ◽

10.35627/2219-5238/2021-29-8-39-47 ◽

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.

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Recovery of Protein from Dairy Milk Waste Product Using Alcohol-Salt Liquid Biphasic Flotation

Processes ◽

10.3390/pr7120875 ◽

2019 ◽

Vol 7 (12) ◽

pp. 875 ◽

Cited By ~ 6

Author(s):

Pei En Tham ◽

Yan Jer Ng ◽

Revathy Sankaran ◽

Kuan Shiong Khoo ◽

Kit Wayne Chew ◽

...

Keyword(s):

Dairy Products ◽

Separation Efficiency ◽

Protein Extraction ◽

Waste Product ◽

Operating Conditions ◽

Protein Recovery ◽

Potential Health ◽

Milk Products ◽

Recovery Yield ◽

Novel Approach

Expired dairy products are often disposed of due to the potential health hazard they pose to living organisms. Lack of methods to recover valuable components from them are also a reason for manufactures to dispose of the expired dairy products. Milk encompasses several different components with their own functional properties that can be applied in production of food and non-food technical products. This study aims to investigate the novel approach of using liquid biphasic flotation (LBF) method for protein extraction from expired milk products and obtaining the optimal operating conditions for protein extraction. The optimized conditions were found at 80% concentration ethanol as top phase, 150 g/L dipotassium hydrogen phosphate along with 10% (w/v) milk as bottom phase, and a flotation time of 7.5 min. The protein recovery yield and separation efficiency after optimization were 94.97% and 86.289%, respectively. The experiment has been scaled up by 40 times to ensure it can be commercialized, and the protein recovery yield and separation efficiency were found to be 78.92% and 85.62%, respectively. This novel approach gives a chance for expired milk products to be changed from waste to raw materials which is beneficial for the environment and the economy.

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Fate of Organochlorine Pesticides During Processing of Milk into Dairy Products

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/53.1.127 ◽

1970 ◽

Vol 53 (1) ◽

pp. 127-139

Author(s):

C F Li ◽

R L Bradley ◽

L H Schultz

Keyword(s):

Dairy Products ◽

Cheese Whey ◽

Skim Milk ◽

Cheddar Cheese ◽

Bactericidal Action ◽

Milk Products ◽

Condensed Milk ◽

Lactating Dairy Cows ◽

Whole Milk ◽

Spray Dried

Abstract Two lactating dairy cows per group were fed selected pesticides dissolved in organic solvents and mixed into a grain concentrate for a two week period. The reference pesticides used in this study were dieldrin; a mixture of heptachlor, DDT, and lindane; toxaphene; chlordane; endosulfan (Thiodan); and dicofol (Kelthane). The milk from these contaminated cows was collected and processed into the following dairy products: pasteurized whole milk, 30% cream, butter, spray-dried whole milk, condensed whole milk, sterilized condensed whole milk, and Cheddar cheese. The byproducts (skim milk, buttermilk, and Cheddar cheese whey) from manufacturing these products were also saved for subsequent analysis. The residues in these dairy products and byproducts were extracted, cleaned up, and analyzed by electron capture gas chromatography. The 30% cream, condensed milk, and pasteurized milk were analyzed at 0, 7, and 14 days and Cheddar cheese, spray-dried milk, butter, and sterilized condensed milk after storage for 0, 3, and 6 months. The results indicated that, in general, the pesticides used were very stable for ordinary dairy processing operations and remained essentially unchanged even after storage at refrigeration and room tempera-tures for 6 months. However, dieldrin, lindane, and chlordane showed a 27, 34, and 11% decrease, respectively, for spray-dried products and the concentration of dicofol showed a slight decrease in the sterilized condensed whole milk products, whereas the concentration of DDE extracted from the products stored 3 and 6 months was generally less than the amount extracted initially. In manufacturing Cheddar cheese, most of the pesticides showed some bacteriostatic or bactericidal action against starter microorganisms. Generally the pesticide residues were found in greater concentration (on a fat basis) in the skim milk, buttermilk, and whey than in products from which these were derived. This might be attributable to the affinity of the residues for the lipoprotein portion of the products. Concentrations of dieldrin and toxaphene increased slightly during storage of the milk and milk products, suggesting that a reorientation occurred.

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Importance of Enterococcus spp. for Forming a Biofilm

Czech Journal of Food Sciences ◽

10.17221/1087-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S354-S356 ◽

Cited By ~ 5

Author(s):

L. Necidová ◽

B. Janštová ◽

S. Karpíšková ◽

Š. Cupáková ◽

M. Dušková ◽

...

Keyword(s):

Enterococcus Faecalis ◽

Enterococcus Faecium ◽

Biofilm Formation ◽

Dairy Products ◽

Formation Potential ◽

Farm Level ◽

Milk Samples ◽

Bulk Milk ◽

Dairy Plant ◽

Plant Level

The aim of this study was to monitore the capability of Enterococcus fecalis and Enterococcus fecium to form biofilms. Enterococci isolates originated from individual milk, bulk milk samples and environmental swabs obtained at farm level, dairy plant level including semi and final dairy products. Biofilm formation potential was determined by growing the tested strains in glas tubes containing BHI medium. The capability of forming biofilms was detected in 28% of Enterococcus spp. strains. Higher number of biofilm forming strains of the Enterococcus faecium (33%) than Enterococcus faecalis (28%) has been registered. Isolates obtained at plant level were forming biofilms more often than isolates from plant level and in final products (cheese and curd cheese), no isolate has been seen to be able to form biofilm.

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Survivability of Salmonella and Escherichia coli O157:H7 Pathogens and Food Safety Concerns on Commercial Powder Milk Products

Dairy ◽

10.3390/dairy1030014 ◽

2020 ◽

Vol 1 (3) ◽

pp. 189-201 ◽

Cited By ~ 1

Author(s):

Roshan Paswan ◽

Young W. Park

Keyword(s):

Escherichia Coli ◽

Listeria Monocytogenes ◽

Dairy Products ◽

Milk Powder ◽

Escherichia Coli O157 ◽

Foodborne Illnesses ◽

Milk Products ◽

Salmonella Infections ◽

Powder Milk ◽

The U.S

Milk and dairy products are susceptible to the incidence of foodborne illnesses by numerous pathogens, including Listeria monocytogenes, Salmonella spp., Escherichia coli, enteropathogenic Campylobacter jejuni, Yersinia enterocolitica, Cronobacter (Enterobacter sakazakii) and Staphylococcus aureus. Annually Salmonella infections cause approximately 93.8 million cases of gastroenteritis and 155,000 deaths worldwide. Including meat and poultry, dairy products are the most commonly contaminated foods by Salmonella. Studies show that Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes are among the top 5 pathogens causing hospitalization and life-threatening foodborne illnesses. The U.S. Centers for Disease Control and Prevention (CDC) estimated that annually around 1.2 million foodborne illnesses with more than 23,000 hospitalizations, 450 deaths and 130 outbreaks were attributed to Salmonella infection in the U.S. The Salmonella enteric in skim milk powder survived at three months storage, with water activity as low as 0.33. With respect to Escherichia coli O157:H7, it is capable of causing disease at a low dosage, ranging from 5–50 cells. Viable cells of Escherichia coli O157:H7 reportedly survive in infant formula powder for one year at 5 °C. The survivability of Escherichia coli in powder milk was significantly reduced with the synergistic effects of storage time and temperature. The U.S. Dairy Export Council recommends that milk powder should be stored in a cool and dry place, at a temperature not to exceed 27 °C, and a relative humidity not to exceed 65%. Reports have recommended that milk powder products need to be stored in light, oxygen, and moisture-proof containers. In this article, the survival of the major foodborne pathogens including Salmonella and Escherichia coli O157:H7 in powdered milk products from common dairy species such as cow and goats are reviewed.

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Occurrence of Clostridium perfringens in Milk and Dairy Products

Journal of Food Protection ◽

10.4315/0362-028x-43.7.536 ◽

1980 ◽

Vol 43 (7) ◽

pp. 536-537 ◽

Cited By ~ 2

Author(s):

T. A. EL-BASSIONY

Keyword(s):

Clostridium Perfringens ◽

Dairy Products ◽

Ice Cream ◽

Raw Milk ◽

Mean Value ◽

Processed Cheese ◽

Mean Values ◽

Milk Products ◽

The Mean ◽

Milk And Dairy Products

A total of 163 samples of milk and milk products (including raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream) were collected from Assiut City markets. Clostridium perfringens was detected in 45.5, 20, 30, 14.3, 20, 10, 50 and 20% of the examined samples, respectively, using SPS agar. With TSN agar, the organism was isolated from 72.7, 20, 30, 28.6, 50, 10, 50, and 30% of the samples, respectively. The mean value of the C. perfringens count using SPS agar was 53.6/ml, 40/g, 60/g, 14.3/g, 30/g, 1.4/g, 25/g and 8/ml of raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream samples, respectively, while the mean values of C. perfringens counts obtained with TSN agar were 76.4/ml, 170/g, 140/g, 42.9/g, 590/g, 2.9/g, 172.9/g, and 109/ml of examined samples, respectively. Milk and dairy products, if improperly handled, provide a means for transmission of C. perfringens to the consumer.

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