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 Preparation and use of the whey protein microparticulate in the sour cream production technology

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 117-125
Author(s):  
E. I. Melnikova ◽  
E. B. Stanislavskaya
Keyword(s):  
Whey Protein ◽  
Production Technology ◽  
Cheese Whey ◽  
Control Sample ◽  
Starter Cultures ◽  
Experimental Sample ◽  
Protein Cluster ◽  
Physico Chemical ◽  
Lactose Fermentation ◽  
Sour Cream

One of the promising directions in the application of the valuable whey protein cluster is production of the whey protein microparticulate. The aim of the study was modification of the whey protein cluster to obtain the whey protein microparticulate and its use in the sour cream production technology. Cheese whey, whey protein microparticulate and sour cream were used as the objects of the research. The microparticulate production technology included purification of cheese whey from casein and fat, ultrafiltration, thermomechanical treatment. The composition of the objects of the research, their physico-chemical properties were determined according to the Russian standards. During investigations, the bifidogenic properties of the microparticulate, its high antioxidant activity, water- and fat-binding capacities as well as emulsifying capacity were confirmed. The data about an effect of the microparticulate on the physico-chemical and biochemical processes in sour cream production are presented. Addition of the microparticulate stimulated lactose fermentation, influenced sour cream consistency increasing product viscosity and reducing syneresis. The recommended dose of the microparticulate in the sour cream composition was 15%. Quality indicators of sour cream corresponded to the requirements of the normative documentation. Addition of the microparticulate imparted more pronounced aroma to the product. Higher content of lactic acid microorganisms was observed in the finished product compared to the control sample. The prebiotic properties of the microparticulate improved viability of starter cultures during storage. Formation of free fatty acids in the experimental sample during storage was more intensive compared to the control, while fat oxidation was less pronounced. The use of the whey protein microparticulate in sour cream production is characterized by many advantages: it allows achieving an increase in the effectiveness of milk processing, facilitates sustainability, production profitability, improves finished product quality.

scholarly journals Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

2020 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Irena Barukčić ◽  
Marta Keškić ◽  
Katarina Lisak Jakopović ◽  
Sven Karlović ◽  
Rajka Božanić
Keyword(s):  
Shelf Life ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Storage Period ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Number Of Microorganisms ◽  
Fresh Cheese ◽  
Protective Culture ◽  
Entire Storage Period

The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding protective culture. All samples were analysed for acidity (active and titratable), microbiological quality, texture, colour and sensory properties during 21 days of cold storage. Additionally, milk fat, the total dry matter, total proteins and mineral content were determined in all cheese samples on the first day of storage. It could be observed that the used mesophilic culture in general did not affect chemical composition of cheese. As expected, during the storage period acidity in all cheeses decreased, while the number of microorganisms increased, whereby that changes were significantly slowed down in cheese produced by adding protective culture. Scores of sensory evaluation were high during the entire storage period for all cheeses, but samples containing and cheese protective cultures achieved the highest score (18.56) at the first as well as at the last day of storage (17.98). According to all analyses, it is evident that the shelf life of cheese produced by adding protective culture has been prolonged for 12 days in comparison to samples produced without protective culture, and accounted 21 days when properly cool stored. In conclusion, the addition of protective culture might be useful for extending the shelf life and maintaining sensory properties as well as colour of fresh cheese.

scholarly journals Conservation of Sweet Grape tomatoes using albumin coatings containing phenolic compounds of Spirulina sp. LEB-18.

2017 ◽  
Vol 8 (4) ◽  
pp. 128
Author(s):  
Anelise Christ Ribeiro ◽  
Rui Carlos Zambiazi ◽  
Leonor Almeida de Souza Soares
Keyword(s):  
Phenolic Compounds ◽  
Mass Loss ◽  
Shelf Life ◽  
Visual Analysis ◽  
Water Immersion ◽  
Control Sample ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Phenolic Extracts

The objective of this study was to evaluate the influence of protein globulin-based films and with addition of phenolic compounds extracted from Spirulina sp. LEB-18 in the conservation of tomatoes "Sweet Grape". For this, the tomatoes were immersed for one min in edible coatings, the first based on phenolic extracts derived from Spirulina sp. LEB-18 and ovalbumin (extracted from eggwhite), and the second based just on ovalbumin, beyond the control sample with only water immersion. Tests of pH, of titratable acidity, of color, of soluble solids, of mass loss and visual analysis were taken every 96 h during the 20 day period. The results show that the coating made with phenolic compounds increased the shelf life of tomatoes type "sweet grape".

scholarly journals Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp

2021 ◽  
Vol 11 (4) ◽  
pp. 1734
Author(s):  
Vanessa Calderón-Martínez ◽  
Johannes Delgado-Ospina ◽  
Juan Sebastián Ramírez-Navas ◽  
Edwin Flórez-López ◽  
Magda Piedad Valdés-Restrepo ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Radical Scavenging ◽  
Control Sample ◽  
Low Frequency ◽  
Titratable Acidity ◽  
Color Difference ◽  
Quality Parameters ◽  
Passiflora Edulis ◽  
Trolox Equivalent

The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation and transport. This work investigated the effect of ultrasound on gulupa pulp and verified the stability of the characters of interest in the shelf life of 20 days. Six treatments and a control sample were used, evaluated in triplicate, and varied in frequency (30 and 40 kHz) with an exposure time of 10, 20, and 30 min. A statistical analysis of unidirectional variances and Dunnett’s test was used. It was found that the ultrasound treatments did not affect the pH or the titratable acidity. Soluble solid results presented a significant increase (p < 0.05) (from 13.4 to 14.8% w/v) in the antioxidant capacity (from 1.13 to 1.54 µmol Trolox Equivalent (TE)/g by the ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) Cationic Radical Assay and from 3.3 to 3.7 µmol TE/g by the DPPH· (2,2-diphenyl-1-picrilhydrazil) Radical Scavenging Assay). During the shelf life, ascorbic acid was the parameter that varied most (p < 0.05). It decreased from 42.7 to 21.6 mg ascorbic acid/100 g of pulp in the control sample. However, a smaller decrease was observed (23.8–24.5 mg ascorbic acid/100 g of pulp) in the 40 kHz treatments. The smallest global color difference (ΔE) for the control was found in the 40 kHz treatment at 30 min through the entire shelf life (day 0 to 20). Ultrasound treatment offers a new strategy to improve and extend the shelf life of chilled gulupa pulp.

scholarly journals Effect of Novel Bacteriocinogenic Lactobacillus fermentum BZ532 on Microbiological Shelf-Life and Physicochemical and Organoleptic Properties of Fresh Home-Made Bozai

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2120
Author(s):  
Hafiz Abdul Rasheed ◽  
Tuhanguli Tuoheti ◽  
Zhiyu Li ◽  
Mekonen Tekliye ◽  
Yongzhu Zhang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Antimicrobial Activities ◽  
Viable Count ◽  
Lactobacillus Fermentum ◽  
Spoilage Bacteria ◽  
Protective Culture ◽  
K 12

Bacteriocinogenic Lactobacillus fermentum BZ532 with novel bacteriocin LF-BZ532 was originally isolated from Chinese cereal fermented drink, showing an antimicrobial characteristic during fermentation. This study aimed to explore the in situ antimicrobial activities of L. fermentum BZ532 and co-culturing investigation against key food pathogens, i.e., Staphylococcus aureus and Escherichia coli K-12, was conducted during fresh bozai production. The growth of spoilage bacteria was suppressed and bacterial count was reduced to a significantly low level during 48 h of co-cultures. In situ production of antimicrobial compounds expressed positive activity against S. aureus and E. coli K-12, but negative acitivity against Salmonella sp. D104. The total viable count of bozai BZ-Lf (bozai fermented with BZ532 strain) had a comparatively lower viable count than bozai BZ-C (bozai as an experimental control without BZ532) during storage of 7 days. Titratable acidity of bozai treatments (BZ-C, BZ-Lf) was increased, while pH declined accordingly during storage of 7 days. The organoleptic quality of bozai BZ-C had low sensorial scores as compared with BZ-Lf during storage. In comparison with naturally fermented bozai (BZ-C), L. fermentum BZ532 (BZ-Lf) could significantly reduce the microbial spoilage and extend the shelf-life based on microbiological examination. Conclusively, L. fermentum BZ532 can be used as a bio-protective culture for improving the safety of bozai.

scholarly journals Effect of Jerusalem artichoke (Helianthus tuberosus) extract as an alternative to fat on the quality of low fat Yoghurt

2018 ◽  
Vol 11 (1) ◽  
pp. 26-34
Author(s):  
T Khudair
Keyword(s):  
Milk Fat ◽  
Volatile Fatty Acids ◽  
Milk Powder ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Helianthus Tuberosus ◽  
Low Fat

The effect of adding different concentrations of Jerusalem artichoke (Helianthus tuberosus) extract on the quality of low-fat yoghurt was studied. 10, 15, 20 ml of the Jerusalem artichoke (Helianthus tuberosus) extract was added to the pasteurized liquid milk contain 0.1% milk fat to purpose of giving different levels of inulin/ µg (each milliliter from Jerusalem artichoke (Helianthus tuberosus) extract contains 21 µg of inulin). The yoghurt samples were compared with the control sample produced from whole fat milk. The content of total solids in milk was adjusted to 14% by adding skim milk powder. After storage periods 1, 7, and 15 days, the chemical-physical composition of the yoghurt samples, such as pH, titratable acidity, syneresis (whey separation), the amount of acetaldehyde, and volatile fatty acids. The sensory characteristics of the samples were also evaluated during the same storage periods. It was found that the addition of Jerusalem artichoke extract containing more than 210 µg caused in increased separation of whey and consistency. The values of acetaldehyde, PH and titratable acidity were not affected by adding the Jerusalem artichoke extract. volatile fatty acid levels were affected negative. In the case of sensory evaluation of yogurt. The addition of Jerusalem artichoke extract resulted in the retention of the sensory quality grades, where the treatment control was highest, and the lowest grade was obtained in the yoghurt samples containing 420 μg of inulin. Overall, the quality characteristics of the yoghurt containing 210 μg inulin was similar to the quality characteristics of the control like yoghurt made from whole milk.

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 Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt

2019 ◽  
Vol 29 (1) ◽  
pp. 1-14 ◽  
Author(s):  
Fayza Mohamed Assem ◽  
Kawther El Shafei ◽  
Hoda Samir El-Sayed ◽  
Mohamed Ahmed Matter ◽  
Moemen Sayed Hanafy ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Starter Cultures ◽  
Coliform Bacteria ◽  
Bacterial Strains ◽  
Yeasts And Molds ◽  
Carnation Plant

Carnation’s essential oil with high content of eugenol (monoterpenes) was extracted from carnation plant calli. Eugenol had antimicrobial effect and could be used to prolong the shelf life of fermented products as yoghurt. Eugenol in carnation essential oil was added to milk, at the percentages of (0.2, 0.4, 0.6, and 0.8 μl/ml milk, respectively before using the milk in the yoghurt manufacture. Results indicated that eugenol in carnation essential oil possessed good inhibitory effect against selected pathogenic bacterial strains at different concentrations, but had no inhibitory effect on Saccharomyces cerevisiae. Addition of carnation essential oil affected the pH and titratable acidity of the prepared yoghurt. Moreover, total solids, total protein and fat-to-dry matter records were slightly affected. The total viable counts, also, counts of yoghurt starter cultures and Lactobacillus acidophilus in yoghurt samples enhanced to become a maximum after 10 days of storage and reduced thereafter. Yeasts and molds, and coliform bacteria were not detected in the treated yoghurt. In different samples of yoghurt, yoghurt containing 0.6 μl/ml eugenol was the most acceptable organoleptically. It can be concluded that 0.6 μl/ml eugenol, can be applied to prolong yoghurt storage time for more than 15 days. Plant Tissue Cult. & Biotech. 29(1): 1-14, 2019 (June)

scholarly journals Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils

2021 ◽  
Vol 1 (3(57)) ◽  
pp. 26-33
Author(s):  
Tatiana Belemets ◽  
Irina Radzievskaya ◽  
Oksana Tochkova ◽  
Nataliia Yushchenko ◽  
Uliana Kuzmyk ◽  
...  
Keyword(s):  
Shelf Life ◽  
Vegetable Oils ◽  
Milk Fat ◽  
Gradual Increase ◽  
Organoleptic Evaluation ◽  
Kinetics Of Oxidation ◽  
Organoleptic Characteristics ◽  
The Subject ◽  
Sour Cream ◽  
Kinetics Of

It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life.

scholarly journals Selection and study on technological parameters of symbiotic starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus for production of Vietnamese yogurt

2020 ◽  
Vol 3 (2) ◽  
pp. 118
Author(s):  
Thanh Le ◽  
Bogdan Goranov ◽  
Radka Vlaseva
Keyword(s):  
Maximum Rate ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Technological Parameters ◽  
Coagulation Time ◽  
The Moment ◽  
Natural Milk

In this paper ten symbiotic starter cultures for yogurt production were examined for their coagulation time, titratable acidity, pH at the moment of coagulation. Their maximum rate of acidification was also determined by model of fermentation kinetics. Three starter cultures were selected for production of Vietnamese yogurt. With the selected starter culture, yogurt from natural milk and reconstituted whole milk was obtained. Their coagulation time, acidity, maximum rate of acidification and rate of acidification during storage of product were studied. As a result of this study and mathematical modeling, we concluded that maximum rate of acidification at moment of coagulation and during storage was affected by the type of milk used in yogurt production.

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