scholarly journals Effect of high-protein fermentation amaranth feed on the functional and technological properties of milk as raw materials for cheese production

2020 ◽  
Vol 81 (4) ◽  
pp. 166-170
Author(s):  
S. V. Pavlenkova ◽  
G. P. Shuvaeva ◽  
L. A. Miroshnichenko ◽  
T. V. Sviridova ◽  
O. S. Korneeva ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Starter Culture ◽  
Raw Milk ◽  
High Protein ◽  
Winter Period ◽  
Technological Properties ◽  
Canned Food ◽  
Green Mass ◽  
Cheese Production

Improving the quality of raw milk for the production of cheese in the autumn-winter period is one of the important tasks of biotechnology. It can be solved by improving the quality of feed, as they directly affect the functional and technological properties of raw milk. Amaranth silo obtained from the green mass of amaranth by canning using the developed starter culture was used in the diet of lactating cows. Scientific and economic experience was carried out on the basis of peasant farms II Korovnikov, Khokholsky district of Voronezh region. Milk was obtained from two groups of dairy cows of the Holstein-Friesian breed with an average productivity of 4200 kg of milk, selected on the basis of analogues. The diets of the experimental and control groups in accordance with the accepted experimental scheme included canned food from the green mass of amaranth and corn. Cows were fed for 105 days and evaluated the functional and technological properties of raw milk. The results of the study of the functional and technological properties of raw milk obtained from cows, in the diet of which in the autumn-winter period included high-protein canned food from amaranth, are presented. It was found that the replacement of traditional corn silage with amaranth contributed to an increase in the most important components of raw milk for cheese production: mass fraction of protein – by 0.2% (including mass fraction of casein fraction by 0.13%) and mass fraction of fat – by 0.38%. Veterinary health indicators of raw milk have also improved. In the experimental group, there was a decrease in the number of mesophilic aerobic and facultative anaerobic microorganisms (KMAFAnM) in relation to the control by 5.6%, which correlated with a decrease in the acidity of milk.

scholarly journals Genome Sequence of Lactobacillus brevis Strain D6, Isolated from Smoked Fresh Cheese

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Ravi Kant ◽  
Ksenija Uroić ◽  
Ulla Hynönen ◽  
Blaženka Kos ◽  
Jagoda Šušković ◽  
...  
Keyword(s):  
Intestinal Epithelial Cells ◽  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Matrix Proteins ◽  
Intestinal Epithelial ◽  
Technological Properties ◽  
Fresh Cheese ◽  
Protein Strain ◽  
Immunomodulatory Potential ◽  
Cheese Production

The autochthonous Lactobacillus brevis strain D6, isolated from smoked fresh cheese, carries a 45-kDa S-layer protein. Strain D6 has shown adhesion to extracellular matrix proteins and to Caco-2 intestinal epithelial cells, as well as immunomodulatory potential and beneficial milk technological properties. Hence, it could be used as a potential probiotic starter culture for cheese production.

Selection of lactic acid bacteria for the manufacture of low-fat rennet cheese

2021 ◽  
Vol 9 (16) ◽  
pp. 229-236
Author(s):  
Myroslava Shugai ◽  
◽  
Natalia Tshorna ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Fat ◽  
Mass Fraction ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Technological Properties ◽  
Low Calorie ◽  
Research Results ◽  
Dietary Nutrition

Cheeses produced using traditional technology usually contains 45 % 50 % of milk fat in dry matter, therefore they are classified as high-calorie foods and are not recommended to be included in the diet of people who need dietary nutrition. In the European countries, dietary low-calorie rennet cheeses are widely represented in the trade network, and in Ukraine such products are quite rare, expensive and usually of foreign production. Milk fat is an important structural and flavoring component of rennet cheeses and a significant decrease in its content in milk leads to a product of low consumer quality with problems such as unexpressed taste, coarse, rubbery consistency. In proportion to the decrease in the mass fraction of fat in the cheese, the disadvantages are more pronounced. The solution to this problem requires an integrated approach, which consists in the correction of technological methods for the production and maturation of cheese and the optimization of the composition of fermented microflora. It is possible to improve the sensorial characteristics of low-calorie cheeses by introducing into their structure exopolysaccharides (EPS) – high-molecular polymers synthesized by some strains of lactic acid bacteria (LAB). Research subject: biological and technological properties of LAB. The aim of this work is to search for strains of LAB with given physiological and biochemical characteristics for further use in the production of dietary rennet cheeses with a reduced mass fraction (MF) of fat. The common microbiological and technological research methods were used in the work. Research results. The expediency of using sucrose as the only source of carbohydrate nutrition for screening LAB with EPS-activity has been shown. Six strains of LAB identified as Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum and Leuconostoc mesenteroides were withdrawn from non-commercial fermented milk products and studied for their technological properties. In laboratory conditions, the expediency of using LAB with EPS-activity for the production of cheese with a reduced MF of fat has been confirmed. The use of new cultures LAB in the composition of the starter culture allowed increasing the moisture content in the cheese by (6.5 8.3)% compared to the control and to improve its texture and taste. Scope of research results application. The use of LAB-producers of EPS will improve the consumer characteristics of rennet cheeses with reduced fat content, expand the domestic range of these products, increase their biological value, will have a positive effect on the health of people who need dietary nutrition, as well as all population groups.

scholarly journals Quality control of butter

2021 ◽  
Vol 23 (95) ◽  
pp. 114-121
Author(s):  
T. A. Velesyk ◽  
R. M. Sachuk ◽  
B. V. Gutyj ◽  
A. S. Kushniruk ◽  
V. O. Pepko ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Milk ◽  
Raw Material ◽  
Anaerobic Microorganisms ◽  
Acidity Index ◽  
Counterfeit Products ◽  
Milk Market ◽  
Physical And Chemical ◽  
And Storage

The most common problem among ready-made foods is the adulteration of butter, which is replaced by margarine or vegetable spreads. Milk and other dairy products made from raw milk are not left out. The production and sale of low-quality, counterfeit products poses a direct threat to human health and affects the competitive environment among producers. As a result of research, it should be noted that the raw milk market is not fully saturated, so improving the quality of cream production and processing of milk products, namely butter, competition for suppliers, microbiological improvements, as well as improvements to plants and systems – remains relevant. During the analysis, some physicochemical parameters of butter were studied, namely: acidity of the fat phase, mass fraction of moisture and fat. The acidity index was within the norm, although it differed in all samples: the lowest was found in sample № 1 (1.1 °K), and the highest was in sample № 2 (1.6 °K). As for such an indicator as the content of table salt and the content of fat and pH of plasma, the oils Sweet cream “Selyanske”, 72,6 % TM “Svoya Liniya”, Sweet cream, 73.0 % LLC “Eney”, “Poltavske”, 62.5 % LLC “Techmolprom” do not meet the requirements of DSTU 4399:2005. The mass fraction of fat in butter brands PJSC “Dubnomoloko” and “Pryvat-Fud” – was lower than indicated on the package, by 1.4 % and 2.6 %, respectively, and brands “Svoya Liniya”, LLC “Eney” and Techmolprom LLC on the contrary – by 18.0 %, 18.4 % and 12.5 % more. According to the results of microbiological studies, it was found that the number of mesophilic aerobic and facultatively anaerobic microorganisms, yeasts, fungi and bacteria of the Escherichia coli group in the studied samples of butter of all brands does not exceed the permissible norms. This fact testifies to the relative “purity” of the raw material from which the butter was made, as well as to the observance of veterinary and sanitary and hygienic norms during the production and storage of butter. Summing up the research, it should be noted that, despite the identified physical and chemical shortcomings of all samples of butter, preference should be given to sour cream butter “Selyanske”, 73.0 % of PJSC “Dubnomoloko” and “Selyanske” sweet cream, 73.0 % “Privat- Fud”, as none of them exceeded such indicators as fat content and plasma pH of oil, which may indicate the absence of impurities in vegetable fats in this product.

scholarly journals Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

2021 ◽  
Vol 12 ◽  
Author(s):  
Ana Paulina Arellano Pineda ◽  
Gabriela Zampieri Campos ◽  
Natan Jesus Pimentel-Filho ◽  
Bernadette Dora Gombossy de Melo Franco ◽  
Uelinton Manoel Pinto
Keyword(s):  
Foodborne Pathogens ◽  
Dairy Industry ◽  
Raw Milk ◽  
Small Scale ◽  
Scale Production ◽  
Protected Designation Of Origin ◽  
Geographical Regions ◽  
Microbial Risks ◽  
Cheese Production

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

scholarly journals The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1800
Author(s):  
Jolanta Król ◽  
Agnieszka Wawryniuk ◽  
Aneta Brodziak ◽  
Joanna Barłowska ◽  
Beata Kuczyńska
Keyword(s):  
Starter Culture ◽  
Raw Milk ◽  
Summer Season ◽  
Starter Cultures ◽  
Retention Rates ◽  
Macro Elements ◽  
Holstein Friesian ◽  
Freeze Dried ◽  
Fat Soluble Vitamins

The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. The raw milk used to make the tvarog was obtained in various conditions, i.e., with and without the use of pasture forage (in a traditional and an intensive system), in two production seasons (spring/summer and autumn/winter), from two breeds raised in Poland (the Black-and-White variety of Polish Holstein-Friesian and Simmental). Two variants of starter cultures were used to make tvarog: Freeze-dried DVS starters (Flora Danica) and pure cultures of mesophilic lactic acid bacteria. The acidity and content of protein, fat, selected fat-soluble vitamins (A, D3, and E), and selected macro-elements (Ca and Mg) were determined in samples of bulk milk and cheese. Retention rates of individual nutrients from the milk to the cheese were calculated. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season, as well as in the tvarog produced from it. Vitamin retention rates from the raw material to the tvarog were above 90%. The mineral composition of the cheese was not associated with the quality of the milk used. Very low retention rates from milk to cheese were obtained for Ca and Mg (below 20%). Higher retention rates were obtained in the spring/summer season when culture variant 1 was used. However, the starter culture was not found to significantly influence the concentration or retention of vitamins in the experimental cheese.

scholarly journals Use of ultra-high-temperature processing of raw milk to improve cheese quality

10.5219/1186 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 840-845
Author(s):  
Tetyana Semko ◽  
Vladyslav Palamarchuk ◽  
Vladyslav Sukhenko
Keyword(s):  
High Temperature ◽  
Raw Materials ◽  
Raw Milk ◽  
Resource Saving ◽  
Competitive Products ◽  
The Impact ◽  
Constant Improvement ◽  
Cheese Production ◽  
Ultra High Temperature

The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, which will allow us to counterbalance the low quality of raw materials, which is currently a serious problem for domestic cheese production. A promising method of realising the benefits of high-temperature (HT) and ultra-high-temperature (UHT) milk processing in cheese making is the development of new types of cheese with a high moisture content; however, there are very few publications that discuss these approaches. The development of advanced technologies for the production of low-temperature second-degree solid cheeses with the use of HT and UHT processing, related to the improvement of the technological process and the equipment and technological scheme of production of solid cheeses. The main direction of the development of cheese production at the present stage is the improvement of existing technological processes, the development of resource-saving technologies and the improvement of the natural solid rennet cheese quality. The results of our research, related to the study of the composition and safety of milk raw materials, the impact of various technological factors on the cheese production process and the quality of the products obtained, are the basis for our resource-saving technology for the production of solid rennet cheese.

Effect of farm characteristics and practices on hygienic quality of ovine raw milk used for artisan cheese production in central Italy

2015 ◽  
Vol 87 (4) ◽  
pp. 591-599 ◽  
Author(s):  
Elisa Carloni ◽  
Annalisa Petruzzelli ◽  
Giulia Amagliani ◽  
Giorgio Brandi ◽  
Francesco Caverni ◽  
...  
Keyword(s):  
Central Italy ◽  
Raw Milk ◽  
Hygienic Quality ◽  
Cheese Production

scholarly journals Bacteriological quality of on-farm manufactured goat cheese

1990 ◽  
Vol 104 (1) ◽  
pp. 87-100 ◽  
Author(s):  
W. A. Thaml ◽  
L. J. Hajdu ◽  
M. L. V. Danielsson–Thaml
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Dairy Farms ◽  
Raw Milk ◽  
Retail Trade ◽  
Coliform Bacteria ◽  
Bacteriological Quality ◽  
Goat Cheese ◽  
On Farm

SUMMARYThe bacteriological quality of 198 ripened soft or semi-soft goat cheeses obtained from dairy farms and the retail trade was investigated. The cheeses were examined for total counts of aerobic bacteria, coliform bacteria (37 and 44 °C respectively), enterocoeci, coagulase positive staphylococci,Bacillus cereusandClostridium perfringens.Cheeses obtained from dairy-farms were also determined for pH value. In terms of all tests performed, cheeses made of heat-treated milk with starter culture had the best prospects for fulfilling the criteria for 'fit for consumption '. Cheeses made of raw milk without starter culture made up the most unsatisfactory group from a food-hygiene point of view. Bacteriological guidelines for on-farm manufactured goat cheese are suggested.

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