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

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products

Biodiversity of lactic acid bacteria isolated from fermented milk products in Xinjiang, China

2019 ◽  
Vol 33 (2) ◽  
pp. 174-192 ◽  
Author(s):  
Lanxin Mo ◽  
Hao Jin ◽  
Lin Pan ◽  
Qiangchuan Hou ◽  
Chuanjuan Li ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

scholarly journals Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

2009 ◽  
Vol 57 (5) ◽  
pp. 291-304 ◽  
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Fermented Milk ◽  
Milk Product ◽  
Milk Products ◽  
Texture Intensity ◽  
Analysis Of Dispersion ◽  
Fermented Milk Products

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

scholarly journals The Use of Milk Protein in the Production of Jelly Products

2019 ◽  
Vol 48 (3) ◽  
pp. 58-64 ◽  
Author(s):  
Эмилия Крылова ◽  
Emilia Krylova ◽  
Татьяна Савенкова ◽  
Tatyana Savenkova ◽  
Оксана Руденко ◽  
...  
Keyword(s):  
Protein Content ◽  
Food Systems ◽  
Milk Protein ◽  
Protein Denaturation ◽  
New Technology ◽  
Rapid Development ◽  
Whey Proteins ◽  
Gelling Agent ◽  
Biological Value ◽  
Protein Concentrates

According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods. An analysis of the diet of the Russian population showed a 33% lack of native proteins. Proteins serve as regulators of the genetic function of nucleic acids, participate as enzymes in all stages of the biosynthesis of polypeptides, store and transport oxygen, and perform an immunological function. The research objective was to develop a technology for producing jelly marmalade of high biological value by using milk protein. The studies were performed at the All-Russian Research Institute of the confectionery industry (a branch of V. M. Gorbatov Federal Research Center for Food Systems). The authors employed standard methods, e.g. physico-chemical, rheological, and organoleptic. The research featured jelly marmalade because it has a low nutritional value and a large amount of carbohydrates (70%). To fortify the product, the researchers used concentrated milk and whey proteins with a 80% protein content and a high biological value index (53%–170%). Gelatin served as the gelling agent. Its protein content was 87.2%. The experiment made it possible to establish the optimal ratio of sugar and molasses, the amount of gelling agent (8%), the amount of milk and whey protein concentrates (5%), and the influence of proteins on the viscosity of the jelly mass and its formation. The authors developed a method that makes it possible to introduce protein concentrates into the process of jelly boiling while preventing protein denaturation. The new technology produces jelly marmalade with milk protein content 11.2 g per 100 g, which means that the energy value of the product is 14.2%. According to regulatory documentation, such a product is deemed as a “source of protein”.

scholarly journals Potensi Beberapa Susu Fermentasi Komersial Sebagai Antifungi Candida albicans

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Nur Khikmah Nunung Sulistyani
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

Candida albicans cause opportunistic infection of the oral cavity. Probiotic has health benefits, produces organic acids as anti-C. albicans. The aim of this research was to determine the antifungal activity of commercial fermented milk products against Candida and viability of bacteria in commercial fermented milk products. The antifungal activity was determined using well diffusion method. Viability of lactic acid bacteria was done by plate count method. The results show that commercial fermented milk productshas an activity of anti-C.albicans were shown by irradical zone formed around well containing fermented dairy products. Viability of lactic acid bacteria 107-1010 CFU/mL.

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.

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