A New Synbiotic Fermented Dairy Product: Technological Production Features

Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture. Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods. Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product. Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk.

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Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus

Journal of Food Quality ◽

10.1155/2017/8749316 ◽

2017 ◽

Vol 2017 ◽

pp. 1-6 ◽

Cited By ~ 1

Author(s):

Despina Bozoudi ◽

Maria Agathokleous ◽

Iacovos Anastasiou ◽

Photis Papademas ◽

Dimitris Tsaltas

Keyword(s):

Lactobacillus Casei ◽

Dairy Product ◽

Starter Culture ◽

Raw Milk ◽

Fermented Milk ◽

Sequencing Analysis ◽

Milk Product ◽

Technological Potential ◽

Microbiological Characteristics ◽

Fermented Dairy

The purpose of this study was to characterize the autochthonous microbiota of Cypriot Trachanas, a traditional fermented ewes’ milk product. For this reason, 12 samples of raw and fermented milk as well as natural starter culture were collected in order to count, isolate, and identify the main species present during Trachanas fermentation. In total, 198 colonies were retrieved and 163 were identified by sequencing analysis at species level. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and Enterococcus were frequently isolated from raw milk, and Lactobacillus casei/paracasei predominated in the starter culture. Lactococcus lactis was isolated in high frequency (27.9% of the isolates) at the beginning, while Lactobacillus spp. (20%) and Saccharomyces unisporus (17.9%) were isolated at the end of fermentation. After assessing their technological potential, selected strains could be used as starters to ferment milk for artisanal Trachanas production.

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PRODUCTION OF A DAIRY PRODUCT BASED ON CAMEL MILK FOR SPECIAL PURPOSES

Periódico Tchê Química ◽

10.52571/ptq.v16.n33.2019.256_periodico33_pgs_241_247.pdf ◽

2019 ◽

Vol 16 (33) ◽

pp. 241-247

Author(s):

F. DIKHANBAYEVA ◽

G. ZHAKSYLYKOVA ◽

L. SYZDYKOVA ◽

Z. SMAILOVA ◽

E. TASTURGANOVA

Keyword(s):

Dairy Product ◽

Risk Groups ◽

Fermented Milk ◽

Camel Milk ◽

Milk Product ◽

Natural Medicine ◽

Camel's Milk ◽

Fermented Dairy Products ◽

Impaired Health ◽

Fermented Dairy

The manuscript discusses the possibility of producing a dairy product based on special-purpose camel milk. Specialized nutrition is intended for all population groups and risk groups due to the content of targeted functional ingredients and balanced or enriched composition of food substances. The risk group, in addition to children and persons with impaired health, are elderly people, for whom a special nutrition is provided. Probiotic ferments are used in the production of fermented dairy products, as well as in butter and cheese making. The leaven is introduced into the product and allowed to develop in it under controlled conditions. In the process of fermentation taking place in this way, bacteria form substances that give the fermented milk product its characteristic properties, such as acidity (pH), taste, aroma, and consistency. The decrease in pH occurring during fermentation by lactose bacteria to lactic acid has a preservative effect on the product while improving nutritional value and digestibility. Unlike cow's milk, camel's milk is more saturated with vitamins and polyunsaturated fatty acids. It is a healing biological natural medicine, as well as an immune modulator for the human body. Camel milk is the common food for pastoral society and a rich source of nutrients with therapeutic value. Milk processing can improve the nutritional properties, increase the digestibility of macromolecules and make it safe from harmful microbes. The optimal ratio (1:1) of probiotic ferments for fermented milk drinks – new Bio Drinks based on camel milk - was established.

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A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

Proceedings of The Nutrition Society ◽

10.1017/s0029665100590521 ◽

2008 ◽

Vol 67 (OCE5) ◽

Author(s):

J. Aubin ◽

M. Remigy ◽

L. Verseil ◽

R. Bourdet-Sicard ◽

S. Vaudaine ◽

...

Keyword(s):

Immune Response ◽

Influenza Vaccination ◽

Dairy Product ◽

The Elderly ◽

Fermented Dairy Product ◽

Fermented Dairy

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Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

Applied Sciences ◽

10.3390/app12020790 ◽

2022 ◽

Vol 12 (2) ◽

pp. 790

Author(s):

Mihaela Adriana Tița ◽

Maria Adelina Constantinescu ◽

Ovidiu Tița ◽

Endre Mathe ◽

Loreta Tamošaitienė ◽

...

Keyword(s):

Dairy Product ◽

Control Sample ◽

Antimicrobial Properties ◽

Antimicrobial Activities ◽

Point Of View ◽

Volatile Oils ◽

Textural Characteristics ◽

Fermented Dairy Product ◽

Fermented Dairy ◽

Antioxidant And Antimicrobial Activities

(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product.

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